How my grandmother made them: for the filling 150g raw ham, 150g cooked ham, 150g mortadella, 450g pork loin pureed with a clove of garlic, parmesan, 3 eggs, marjoram, nutmeg, all chopped... for the pasta 1 kilo of flour, salt to taste, 2 eggs, warm water to taste to obtain a firm dough that can stick together to close well. Enjoy your meal