Tip the flour into a bowl or onto the table. Make a well in the centre. Whisk the eggs and pour into the well and mix in a circular motion with a fork. Keep mixing to gradually draw in the flour from the sides of the well until the eggs have taken in all the flour and the mixture forms a 'ball'. (You may need a little extra beaten egg, water or olive oil).
Continue to work the flour and egg together with one hand until you have a soft but not sticky dough. Knead the dough until smooth, only using a little flour on the work surface if absolutely necessary.
Wrap in clingfilm and leave to rest at room temperature for at least 15 minutes.
Take the pasta out of the fridge and roll on the pasta machine on setting number 1. Roll 3 times on this setting. Repeat this for settings 2 and 3.
Lay out the strips of pasta and cover with a piece of cling film to prevent it from drying out.
Chop the garlic and the shallots. Cut or tear the mushrooms into small pieces.
Heat the olive oil in a large frying pan over a high heat and fry the wild mushrooms with a pinch of sea salt and freshly ground black pepper for 2-3 minutes, until tender.
Add the shallots and cook for 1-2 minutes. Add the garlic, then mix the mushrooms and shallots together and cook for 1-2 minutes, or until the shallots are softened. Add a squeeze of lemon juice and mix well. Remove from the heat and allow to cool.
Uncover the sheets of pasta.
Take one pasta sheet and place 4 large teaspoons of the filling along the middle, making sure the mounds of filling are evenly spaced. Lightly brush the pasta around the filling with egg yolk. Fold the top edge of the sheet over the filling to meet the bottom edge of the sheet, then press around the filling with your fingers to seal (make sure there are no air bubbles in the pasta). Repeat with the remaining sheets of pasta and the filling.
Cut out the tortellini, using a medium size cutter to stamp out a half moon shape. Press the middle down lightly, then bring the bottom corners of the half-moon together to form a circle. Pinch the ends together to seal. Place the prepared tortellini onto a lightly floured plate until ready to cook.
Cook the tortellini, in batches, in a pan of salted boiling water for 2-3 minutes, or until al dente.
Place the chicken stock in a saucepan and reduce by half. Add the double cream and bring back to the boil. Season with salt and pepper, a squeeze of lemon juice and add the chopped tarragon.
Serve the tortellini in the hot creamy sauce.
«If you are unable to find fresh wild mushrooms you could use either button, dried ceps or field mushrooms. »
Fresh tortellini stuffed with mixture of wild mushrooms and served with creamy tarragon sauce.