Ingredients (makes a good many!):
2lbs semolina flour
Plain flour for dusting
10 whole eggs, beaten, plus a little extra egg for egg wash
5 egg yolks, beaten
Pinch of salt
Place the flour and salt in a mound on a food board or in a large bowl, make a well in the centre and place the beaten eggs and yolks in the well. With a fork, gradually incorporate the flour into the egg mixture. When you have a dough, start to work the dough by hand, kneading it to make it shiny and smooth.
Eventually you should have a nice long thin sheet of pasta with which you can make all sorts of pasta shapes - flat sheets for lasagne, chopped lengths for spaghetti or angel hair pasta, tubes of cannelloni, the list is endless.
Chef Ercole cuts his pasta into small squares, fills them with slices of Fontina cheese and a slice or two of mushroom, then folds them over into a triangle, deftly sealing the little parcels up with eggwash. He says a little left over roast beef would also make a lovely filling, as would a mixture of cheese and spinach. He then twists the little parcels around and turns them into tortellini before my eyes (see below). He suggests cooking them in boiling water for just a couple of minutes before enjoying.
Once you've mastered the art of pasta making you'll never get the shop-bought variety again!