Egg Pasta

1. Make a well in the mound of flour and add the eggs.
2. Mix the eggs and flour together with a fork until the mixture is no longer sticky and is dough like. At which point start to use your hands.
3. Knead the dough for 10 minutes until it’s smooth.
4. Let the dough sit for 30 minutes.
5. Take a quarter of the dough, wrap the rest in a damp tea towel or cling wrap, and roll it out with a rolling pin.
6. Begin feeding it through the pasta press and continue feeding it through, bringing the machines numbers down each time, resting the pasta between ‘feeds’.
7. Once you’ve worked it down to the thickness you want, let it rest for 30 minutes.
8. Meanwhile, make your mushroom ravioli filling and Béchamel sauce.

Mushroom Ravioli Filling

1. In a frying pan, heat some olive oil and sautee the mushrooms and garlic together until soft. remove from heat and stir in the goat’s cheese.

Béchamel sauce

1. In a saucepan over medium-high heat, melt butter, then add flour.
2. Stir for 2 minutes, then slowly add in the milk and whisk until it has a smooth consistency.
3. Continue to cook for ~10 minutes until it comes to a boil. Reduce heat, let simmer for several more minutes until sauce has thickened.
4. Stir in the parmesan, salt and nutmeg.

Bringing it all together

1. Heat a large saucepan with salted water.
2. Lay out your dough, cut into squares about 3.5 by 3.5 cm.
3. Spoon a bit of mushroom ravioli filling into the centre of one square, and seal the other square on top.
4. Repeat until all pasta is ready to be cooked.
5. By now the salted water should be boiling. Place the pasta in and let cook for 5 minutes. The pasta should rise to the top once finished. Spoon out with a slotted spoon to drain water, and place into serving bowls.
6. Spoon béchamel sauce on top, some extra parmesan cheese and serve.