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Unwrap the pasta and feed it through a pasta machine, starting on the widest setting and gradually working down to the thinnest, cutting it into sheets if needed. Lay the thin pasta sheets out on a work surface dusted with flour, trimming them into similar shaped rectangles. Pipe a line of the celeriac purée along the bottom of each sheet of pasta, then fold the pasta over the top, rolling it around the mixture to ensure it is fully sealed. Using your thumb and finger, pinch the pasta every 5cm along to create individual parcels, then use a pasta wheel to cut each one into individual agnolotti. Repeat this process until you have used up all the pasta and filling, and are left with a pile of agnolotti