The taste and texture of my homemade pasta is improving each time I make it. This time the method was: 2 eggs mixed with 1 cup of mostly Tip 00 flour, some all purpose flour, and semolina flour. Add a little flour as necessary but continue working wet dough until it comes together.
Filling: Step 1: Dice and prep eggplant, baby bella mushrooms, garlic, rosemary, sage, thyme, oregano, salt, sunflower oil. Saute this mixture in a pan. Step 2: Mix ricotta, pecorino romano cheese, parsley, and salt together in a separate bowl. Step 3: Puree a portion of the eggplant/mushrooms that were sauted in step 1and add into bowl with cheese filling.
Sauce: Borlotti beans, herb mixture (rosemary, sage, thyme, garlic), milk. Blend this together, and heat on low in a saucepan.
The Looseleaf Cookbook 
very nice 👍
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