This delicious pastry with a rich ricotta and orange peel filling, sometimes called lobster tails, was originally prepared only for the Italian aristocracy during the Renaissance. It's a challenging recipe that requires a lot of time and some special techniques but so worth it! I've tried to simplify the process. Don't be upset if you don't get it right the first time.
It's important that you feed the dough through the pasta machine one way, fold it, turn it 45 degrees, then put it through again, as you're really kneading the dough the first number of times you put it through the machine on the widest settings, before resting the dough.