Warm the rum in a small bowl in the microwave for 20 seconds. Add the raisins and stir. Leave them to soak while you make the dough, about 45 minutes in all, until plump.

Mound the flour and salt on a clean counter and make a well. Crack in the eggs, beat them with a fork, then pull in the flour until a shaggy dough forms. Knead for 8 minutes until smooth and springy, adding 1 to 2 tsp water only if it stays crumbly. Wrap tightly and rest for 30 minutes at room temperature.

While the dough rests, crush the amaretti to fine crumbs, leaving a few pea-size bits. Mix in the Grana Padano, breadcrumbs, lemon zest, nutmeg, and cinnamon. Roughly chop the soaked raisins and add them with their rum, the egg yolk, and the melted butter. Work it with your hands until a pinch holds its shape when squeezed, adding milk 1 tbsp at a time if it crumbles. It should taste sweet first, then salty.

Cut the rested dough into 4 pieces and keep 3 wrapped. Flatten one piece and pass it through the pasta machine at the widest setting, folding and rolling twice. Then thin it to the second-thinnest setting, about 1 mm. Trim the sheet to 9 cm / 3.5 inches wide and cut it every 6 cm / 2.4 inches into rectangles. Cover them with a towel.

Dust a sheet pan with the semolina. Roll about 9 g of filling (a heaped teaspoon) into a log 5 cm / 2 inches long. Lay it across the center of a rectangle, parallel to the 9 cm side. Brush the far edge with water, roll the dough around the filling, and press the seam shut with a damp fingertip. A seam with flour on it won't stick and will open in the water. Twist each end in opposite directions like a candy wrapper and set the tortello on the semolina-dusted pan, not touching. Repeat with the remaining pieces to make about 32 to 36 tortelli.

Bring 4.5 L / 4.75 quarts of water and the coarse salt to a boil in the 5.7 L pot. While it heats, melt the butter in the 26 cm skillet over medium heat and add the sage. Cook for 3 to 4 minutes until the foam settles, the butter smells like toasted hazelnuts, and the flecks turn pale amber. Take the skillet off the heat.

Lower half of the tortelli into the water with a spider. Cook at a steady, gentle boil for 4 to 5 minutes, until the twisted ends feel tender when pressed with a fork. Lift them onto a warmed platter, spoon over a little butter, and cover with foil while the second batch cooks the same way.

Warm the butter for 30 seconds if it has set. Spoon it with the sage over all the tortelli, grate the 40 g Grana Padano on top, and serve at once.