Mint & Potato Triangolini with Burnt Butter

Pasta

• Egg pasta dough the filling is enough for a dough made with 300 gms – 10.5 oz. flour and 3 eggs

Filling

• 500 gms potatoes boiled with 1 garlic clove and then riced
• 150 gms parmigiano reggiano thinly grated
• 10 mint leaves chopped
• salt and pepper to taste

Garlic burnt butter sauce

• 1 or 2 garlic cloves peeled
• 80 to 100 gms – 2.8 to 3.5 oz. butter
• salt to taste