Spread the cheese mixture onto one side of each slice.

The egg in the mixture makes it stay put, instead of running all over the place as most cheese mixtures do.

Add the pasta and toss it with the cheese mixture.

Place another strip on top and coat with the cheese mixture.

Slowly whisk the cheese mixture into the eggs until well combined.

Drain the pasta, and add it to the cheese mixture.

Stir half of the egg whites into the cheese mixture.

Fill each pocket with about 1 tablespoon of the cheese mixture.

Pass the cheese mixture through a strainer into another bowl.

Allow the cheese mixture to drain at least eight hours or overnight.