Cut a golf ball-sized piece of dough, and roll it into a sheet with a thickness of about 1/16th of an inch.

Place the sheet on a cutting board, and, using a fluted cutter, cut into squares about 2 inches on a side. Scraps can be mixed in with the next piece of dough and re-rolled.

Pipe, or spoon, about a teaspoon of filling into the center of each square.

Dip your finger in a small bowl of water and moisten the edges of the pasta square.

Fold the pasta along each of the long edges, turning the corners up so they meet directly above the filling (like a four-sided pyramid), and seal shut.

Place fagottini on a baking sheet, while you work on the next.

When the sheet is full, place it in the freezer for about 1 hour, then transfer pasta to plastic bags and seal.

To cook, bring a large kettle of water to a boil, drop in frozen pasta, reduce the heat to a simmer, and cook the pasta until done, about 6-12 minutes, depending on the thickness.