Pasta dough: 200g of Italian OO flour, 2 large eggs, pinch of salt. Knead. Rest. Roll.
Tomato Sauce: Finely chopped onion, tinned chopped tomatoes, garlic, pinch of sugar. Cook, then simmer, lastly add dash of olive oil and torn basil leaves.
Stuffing: ricotta, finely chopped beef + smoked sausage, parsley, mozzarella, mushrooms, egg - mix together and place on pasta sheet by the teaspoon. Cover. Cut. Cook 15 mins in boiling, salted water. Sprinkle with Parmesan and rosemary flowers - serve.