Fettuccini & Ravioli

Ingredients:

• Eggs 2+1 for egg wash
• Flour Bakers                  300g
• Salt                                1 pinch
• Mushroom Button          100g
• Oil olive                         1 tblsp
• Olive's kalamata pitted   40g
• Sage                              2 sprigs
• Spinach baby                 100g
• Basil                              2 sprigs
• Butter                            30g
• Cheese parmesan          50g
• Cheese ricotta               100g

Method:

1. Sieve flour and salt together.
2. Make a well add 11/2-2 eggs ad olive oil.
3. Gradually combine and work into a smooth dough.
4. Rest dough for 15 min in the refrigerator then take out and roll out with a rolling pin.
5. Laminate the dough by rolling out at largest space on the pasta machine.Roll out and fold again and again for 5 times.The dough should end up pale,very smooth,silky and firm to show that the flour has well absorbed into  the egg.
6. Hang cut pasta sheets to dry or place flour/semolina between layers.
7. Pasta can be dried or refrigerated and cooked within hours in boiling salted water.The pasta will grow from 1/3 to 1/2 the size again once boiled to al dente.
8. Can be stored once cooked by refreshing immediately and coated with oil.

NB: additional ingredients can be used to make fillings for the ravioli.