Place the flour on a clean work surface, make a well and crack the eggs into the middle. Beat the eggs with a fork until smooth, then start adding flour into the egg a little at a time. Once combined start using your hands to knead the mixture until you have a smooth dough — this will take around 10 minutes. Form the dough into a flat disc and wrap it tightly into baking parchment, then rest the dough for at least 30 minutes in the fridge.
Halve the pumpkin, scrape out all the seeds and fibres from the centre, then chop into medium sized cubes and place in a roasting tin. Drizzle with olive oil, making sure you mix with your hands to coat the pieces well, then roast at 180 c for 20-30 minutes until soft. Set aside to cool. Once cool enough to handle peel the skin.
In a big bowl combine together the chunks of roasted pumpkin, the Parmesan, nutmeg, cinnamon and salt. Mix well together until creamy. Refrigerate this mixture for at least 30 minutes.
Flatten pasta dough and roll twice through the thickest setting on your pasta machine.
Fold the dough in half and roll from the thickest setting again, progressively reducing the setting. When you reach the thinnest setting again, lay out the rolled dough on your worktop and put a teaspoonful of the pumpkin filling onto the dough, leaving approximately 2 inches between each spoonful to allow space to seal.
Carefully brush the dough around the filling with water — if your pasta dough is still moist then there’s no need to do this, just check the dough will stick together well.
Gently fold the dough, sealing along the length first, then using the thumb and forefinger of both hands pinch the short sides to seal firmly together. You don’t want any splits where the filling can escape when the pasta is cooked in the rolling boiling water! Use a pasta or pastry cutter to cut between the seals of pasta.
Now it’s time to cook the brown butter, the sauce you toss the agnolotti in when it’s cooked. Drop the butter into a wide, low pan and melt it over a low flame. Cook it until browned then take it from the heat.
Bring a large pot of salted water to a boil. Carefully tip the agnolotti into the water and cook for 2-3 minutes.
Put your brown butter back on the heat, add the chopped sage and the pasta, then gently mix together to ensure all the pasta is coated in nutty brown butter.
Serve straightaway with a grating of Parmesan over the top.