For the pasta:
On a cutting board create a fountain with flour, put the eggs in the center. With a fork beat the eggs and collect the flour around slowly until you get a crumbly mixture. Then knead by hand until a smooth consistency is obtained, cover with film and leave to rest for 30 minutes. When it is ready, stretch it out with the dough sheeter or by hand with a rolling pin, until it becomes thin to a couple of millimetres. Using a pastry cutter, make small squares of dough about 3 cm long.
For the stuffing:
Crumble the sausage by hand and blanch it in a non-stick pan for a few minutes. Keep some crumbs aside for decoration. In a bowl add the cooked sausage, boiled potato, Parmesan cheese, salt and pepper and mix to obtain the filling. Stuff each agnolotto, close them with a toothed wheel and keep aside.
Cook in boiling salted water for as long as they rise to the surface and drain. In a pan add a small quantity of butter and some sage. Fry them. Place on a plate with a few crumbs of sausage and fresh sage leaves.