Tortelli di patate

Boil 2 kg of white potatoes and mash. Fry 4/5 cloves of garlic with some parsley. Add this and half a glass of pureed tomatoes, 2 fistfuls of grated Parmesan cheese, a pinch of nutmeg, salt, pepper, a little olive oil to the mashed potatoes.
Roll out the pasta dough which has been prepared with 1 kg of white flour, 6 eggs, 4/5 spoons of pure olive oil and salt. (Take only a small amount at a time and make strips, rolled out finely.) Place small mounds of cold stuffing every 4/5 cms. in the middle of the strip. Make a roll by pressing the edges together with your fingers, taking care that no air remains between each tortello. Cut into squares with the special cutting utensil.
Serve with meat or mushroom sauce. Duck or rabbit sauce is also extremely suited to this dish.