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Fresh Papparadelle Pasta with Italian Sausage Balls and Mushroom and Rosemary Sauce听

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Fresh Papparadelle Pasta

200g 鈥�00鈥� flour or strong bread flour

5 egg yolks

pinch salt

陆 dessertspoon oil

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In a food processor blend until the mixture just comes together 鈥� it may need a little cold water 鈥� shouldnt be doughy.

Wrap in cling and chill.

Set the pasta roller to the widest setting.

Roll the pasta into a sausage and then into a rectangle that will just fit into the roller 鈥� not bigger or it'll get stuck.

Roll through then repeat. Lower the setting and keep rolling until you reach the setting before the last.

Place on a lightly floured board and cut with a knife or pastry wheel, at an angle into strips about 2cm wide.

Dry on the board.

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To cook bring a big pot of salted water to a rolling boil.

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Italian sausage balls with mushroom and rosemary sauce

500g pork mince

1 small onion, finely minced

1 teaspoon fennel seeds crushed

2 tablespoons breadcrumbs

50g finely chopped salami

1 teaspoon salt

fresh ground black pepper

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Set oven to 180oc and lightly oil a baking tray.

Mix together the ingredients and make into small bite sized balls.

Place in oven for 10 minutes.

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Mushroom and rosemary sauce

1 onion, peeled and chopped

1 stick celery, peeled and chopped

2 cloves garlic minced

2 tablespoons oil

100g chopped mushrooms

150ml chicken stock

100ml dry white wine ( or extra stock)

1 tablespoon rosemary

handful chopped parsley

75g grated parmesan

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Heat a tablespoon of the oil in a pan and add the onion, celery and garlic.

Cover and cook over a low heat until soft.

Add the white wine, chicken stock and rosemary.

Add the cooked sausage balls and their juices

Simmer.

Heat the remaining oil in a large pan and when smoking add the mushrooms.

Cook for 1 minute and add to the sauce.

Add the parmesan and parsley.

Season to taste.

Stir in the cooked pasta, coat well and serve.