Pasta

• For the pasta, pour the tipo00 flour and semolina into a mound on the bench. Make a well in the centre of the mound.
• Add the eggs and the egg yolks, discarding the remaining egg whites.
• Using a fork, start to whisk the eggs until combined. Slowly start incorporating the flour until the dough starts to come together.
• Knead the dough for approximately 5 minutes until smooth and elastic.
• Wrap dough in a damp cloth and set aside on the bench to rest for 20 minutes.

Clarified Butter and Sage

• Place the butter into a small saucepan and place over very low heat to gently melt butter.
• Once the clarified butter has separated from the milk solids, pour the clarified butter through a strainer into a small saucepan and discard the milk solids.
• Place clarified butter over medium heat and once hot, add sage leaves and marjoram and fry for approximately 10 seconds. Remove from heat and set aside.

Mushroom Filling

• Place a large fry pan over high heat.
• Roughly tear mushrooms. Set aside.
• Finely slice garlic and strip leaves from the thyme stems.
• Drizzle the hot pan with olive oil.
• Add the garlic, thyme, chilli and butter (A) and swirl the pan so the garlic does not burn.
• Add the mushrooms and toss to combine all ingredients.
• On a medium – high heat, continue to cook the mushrooms for approximately 2 – 3 minutes, tossing occasionally.
• Add salt and season with pepper, then place the lid on top and steam for approximately 2 – 3 minutes, tossing occasionally.
• Remove lid and continue to cook until the liquid has evaporated and the mushrooms start to fry. Add butter and toss to combine.
• When mushrooms have cooked, remove from heat and stir through lemon juice. Transfer mushroom mixture back onto the platter to cool.

Greens

• Fill a large pot with water and season well with salt. Place on high heat and bring to the boil.
• Tear the stems off the chard then add to the pot with the stems down and the leaves up. Cook with the lid on for 4 minutes then add the spinach and cook for 30 seconds.
• Drain the chard and spinach through a colander then spread out on the bench to cool.
• When cool enough, squeeze out any excess water then roughly chop.
• Place a large saucepan on low heat and add a good drizzle of olive oil.
• Finely slice garlic and add to saucepan with the finely grated nutmeg, followed by a knob of butter.
• Pick the leaves of the marjoram and add to the frypan, frying for approximately 30 seconds.
• Add the chopped greens and toss to combine. Cook for approximately 2 minutes, season with salt and pepper then transfer to a tray to cool.

Ricotta Cheese

• Crumble ricotta onto a plate and season with salt and pepper. Stir through parmesan and set aside.

Rotolo

• Fill the fish kettle ¾ full with water and place over high heat with the lid on.
• Divide the dough into 2 halves. Take 1 half of the dough and lightly roll in flour.
• Pass the dough through the pasta machine on the thickest setting, fold in half and repeat 6 – 8 times.
• Continue to pass the pasta through the pasta machine dusting with flour as required until you reach the number 3 setting then cut the dough into 3 equal sections.
• Place a large tea towel onto the bench with the longest edge parallel to you.
• Place the first sheet of pasta 2cm over the side of the tea towel facing you. Carefully brush the edge with water to create a glue for the next sheet.
• Overlap the second sheet of pasta approximately 1cm – 1.5cm over the first sheet, then repeat the process for the third sheet.
• Place the cooked mushrooms on top of the pasta in a line in front of you, making sure there is a 2cm border around the mushrooms. Roll the pasta over the mushrooms and press to seal.
• Scatter the greens all over the remaining bare pasta followed by the ricotta, leaving a 5cm border from the top of the pasta sheet.
• Generously grate parmesan over the greens and ricotta.
• Hold the bottom side of the tea towel closest to you and carefully lift up and forward away from you to roll the rotolo. Tucking and wrapping the rotolo into the tea towel into a log shape.
• Tie one end of the rotolo with butcher’s string to seal, then tie along the length of the rotolo every 4cm and finish off by tying the end.
• Place in the fish kettle for 25 minutes, turning halfway through cooking.
• Once cooked, remove rotolo from the fish kettle and let rest on the bench for 5 minutes.
• Cut the string and gently unwrap from the tea towel.
• Brush the outside of the pasta with extra virgin olive oil.

Salsa Rossa Picante

• Place the chilli and red pepper on a wire rack over an open flame to burn the skin, turning often.
• Once burnt, place in a bowl with a lid on to steam.
• Place a frying pan on medium heat and add a good drizzle of olive oil. Add cinnamon, grated nutmeg and cloves to lightly fry.
• Meanwhile, finely slice garlic and set aside.
• Peel the chilli and pepper by scratching the skin lightly with a knife. Cut and discard the stalks then cut in half lengthways and remove the seeds.
• Roughly chop chilli and pepper and set aside.
• Add the bay leaf to the toasted spices.
• Add sliced garlic to the frying pan. Stir to combine then add the chopped chilli and pepper. Toss for approximately 1 minute then deglaze with vinegar and reduce slightly.
• Add tomatoes and crush with the back of a spoon and simmer for approximately 5 minutes.
• Remove cloves, cinnamon and bay leaf and continue to cook on low heat.

To serve

• Place 2 tablespoons of Salsa just off centre of the plate
• Cut 2 slices of the Rotolo approximately 1.5cm thick. Place one piece on the side of the sauce and the other piece resting on the bottom piece.
• Spoon 1 – 2 tablespoons of clarified butter over the rotolo and some of the sage leaves.