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To prepare the casocelli, start with fresh egg pasta, as they must be rested. In a bowl, combine durum wheat semolina flour, 00 flour, and egg. Beat with a fork and add another whole egg and two yolks in this way. Mix by hand and if the dough is too firm, soften it with a little water. Transfer the dough to a lightly floured cutting board and form a loaf. Let stand for 40 minutes in the refrigerator wrapped in cling film. Cut two pieces of meat into cubes with a knife.
Prepare a stir fry of chopped celery, carrots, and onions, add meat and deglaze with white wine. Once cooked, let cool then grind with a little amaretto.
Mix with eggs, grated parmesan and bread, chopped parsley, and a pinch of nutmeg. Mix everything well.
At this point, roll the dough with a special machine into thin rectangular sheets and place the stuffed beans in a row, spacing them out as needed. Fold the ends of the dough, press them around the filling nut and cover with the water.
To get the same size, equip yourself with a 5 cm pastry cutter and press the dough so that you get a half-moon that is all the same. Now give it a shape: press the edges towards the center with your fingers, then lightly press with your thumbs where the filling is, at the top. Cook in salted boiling water for 5 minutes.
Meanwhile, prepare the sauce: melt the butter in a saucepan then add the minced meat and sage leaves. Cook until pancetta is cooked. Transfer the cancelli to a serving plate and sprinkle with grated cheese.
Garnish with pancetta sauce. Casoncelli is ready to serve.
