Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time until everything is combined. Knead the dough together, with a bit of work they’ll bind together to give you a smooth lump of dough Wrap it in cling film at chill for 15 minutes. Meanwhile, make the filling by blending all the ingredients together in a food processor and chill for 30 minutes When you are ready to start forming the pasta shapes, start by dusting your work surface with some ’00’ flour. Take a lump of pasta dough the size of an orange and press it out flat with your fingertips. Set the pasta machine at its widest setting – and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all. Click the machine down a setting and roll the pasta, repeat this process five or six times. Or until it’s nice, smooth and thin enough. Once your dough is flat open nice and thin, cut into circles with a cappucino cup or a round cutter. Place a teaspoon of the filling, brush and seal the ends of your pasta circles with some egg wash or even just water seal well and make sure you remove all the air pockets. Repeat process until you have used all the filling or the pasta.
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