Potato pasta

Put at least four to five tablespoons of olive oil in a deep saucepan and add the carrot, onion and celery for the soffritto.

Cook the soffritto about 10 minutes over medium-high heat with the rosemary, stirring; remove the rosemary once it has infused the oil.

Add the potatoes and about half the broth, 250 ml; stir and cook about 10 minutes, optionally covered, stirring so they do not stick.

Add more broth so the potatoes swim; cook until they break with a fork, adding stock if still hard.

Mash some of the potatoes so the pasta combines into a creamier sauce.

Add the pasta and the rest of the broth, stir, then add about half a liter of water, just enough to cover; add more if it looks thirsty.

Cook the pasta the packet time, 8 minutes, stirring every couple of minutes so it cooks evenly.

Taste a pasta and a potato, then switch off the stove.

Stir in the Pecorino or Parmigiano; toss (mantecare) or keep stirring with a spoon to make it creamier.

Break the buffalo mozzarella over the warm pasta, stir quickly and serve straight away, decorated with rosemary.