Instructions: Prepare the Basic Fresh Egg Pasta dough according to the recipe.

Soak the raisins in the rum to rehydrate. In a large bowl, beat the eggs and sugar together until the yolks are pale. Add the fontina, Parmigiano-Reggiano, hydrated raisins, and bread crumbs, mixing well. Add the citrus zests and mix well by hand. Set aside.

Roll the pasta out to the second-thickest setting on a pasta-rolling machine. Using a biscuit cutter or water glass, cut 3-inch circles from the dough. Spoon tablespoonfuls of the filling onto the center of half of the circles and top each filled circle with an unfilled circle, pressing to release any air bubbles before sealing the edges with moistened fingertips.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a small saucepan, heat the butter over medium heat to melt and warm it through.

Cook the krafi in the boiling water until tender and cooked through, about 6 minutes. Drain the pasta and turn out into a serving bowl. Drizzle the melted butter over, top with grated Parmigiano-Reggiano and serve immediately.

This recipe yields 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.