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1
Boil potatoes for about 40 minutes.
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2
Drain and peel.
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3
In a mixing bowl, crush the potatoes with a masher until smooth.
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4
Add 1/2 cup of the cheese, 1/2 cup chives, eggs, and nutmeg, and mix well.
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5
Bring 6 quarts water to boil and add 2 tablespoons salt.
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6
Using a pasta roller, roll out the pasta to thinnest setting and cut into 4-inch squares.
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7
Place 1 tablespoon potato mixture in center of each square.
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8
Fold opposite corners of each square together and press firmly to seal and form a triangle.
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9
Bring the opposite points of the triangle together and press firmly to meld.
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10
Continue until all the pasta is stuffed and formed into tortelli.
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11
Drop pasta into boiling water and cook until tender, about 6 to 7 minutes.
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12
Meanwhile, melt the butter in a 12 to 14-inch saute pan and continue cooking until you begin to see hints of a golden brown color (noisette), appearing in the thinnest liquid of the butter.
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13
Add the sage leaves and remove from heat.
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14
Add the lemon juice and set aside.
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15
Drain the tortelli well, gently pour into saute pan and return to heat.
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16
Add the remaining chives and cheese, toss to coat and serve immediately.
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17
Mound 3 cups of flour in the center of a large wooden cutting board.
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18
Make a well in the middle of the flour, add the eggs.
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19
Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well.
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20
As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy).
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21
The dough will come together in a shaggy mass when about half of the flour is incorporated.
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22
Start kneading the dough with both hands, primarily using the palms of your hands.
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23
Add more flour, in 1/2-cup increments, if the dough is too sticky.
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24
Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits.
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25
Lightly flour the board and continue kneading for 3 more minutes.
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26
The dough should be elastic and a little sticky.
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27
Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary.
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28
Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature.
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29
Roll and form as desired.
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30
Note: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
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31
Yield: 1 pound of pasta, about 4 servings
