Tordelli Lucchesi - MARCO RIBECHINI, LAZZARINI'S RESTAURANT

For the pasta:

Sift flour, semolina and salt onto a work bench. Make a well in the centre and add 1 egg. Slowly mix the flour into the egg (adding the other egg if the mixture seems too dry) until the mixture comes together.

Knead the pasta for 5 minutes or until smooth and elastic. Divide the mixture in two.

Run tennis ball sized pieces of the pasta through the rollers of a pasta machine. Do this about 8 times to continue kneading. Hang the pasta to dry whilst continuing with remaining pasta.

Lay a sheet of pasta on the workbench. Place heaped teaspoons worth of the filling onto the pasta and top with another sheet. Cut out rounds of the pasta.

Bring a large pot of salted water to the boil. Add the tordelli and cook for 2 minutes or until they rise to the surface.

Mix through the sauce and serve with parmesan.

For the filling:

Cut the meat into chunky pieces and place in a tray with a little oil. Put the tray on the stove and keep it on the heat for a few minutes then finish cooking the meat in the oven until well done.

Wilt the Swiss chard and when cold, drain it as much as possible and chop it roughly. Sautee in a frying pan with a little oil, then set aside to cool.

When everything is cold, mince the meat then mix it with the rest of the ingredients. If it's too dry add some beef stock or jus.

For the sauce:

Heat oil in a large heavy based saucepan. Add the onion, celery and carrot. Cook until soft. Add the meat and mushrooms. Cook until meat browns. Add the tomato pasta and tomatoes and season well. Simmer, covered, over low heat for 2-3 hours (topping with some beef stock if mixture is drying out).