Tip the flour into a bowl or onto the table. Make a well in the centre. Whisk the eggs and yolks lightly with a fork. Pour this mixture 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. The eggs must have taken in all the flour and the mixture must form a 'ball'.
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 cling film and leave to rest in the fridge for at least 10 minutes.
Set the pasta rolling machine to zero and roll the pasta through the machine. Fold the pasta in half, adjust the machine to setting number 1 and roll the pasta through again. Repeat this process at every setting until you reach level 9.
Finely slice the sage.
Dice the creamy blue into 1cm cubes.
Fold all together with the mascarpone.
Cut the pasta into circles. Spoon the filling into the centre of the circles, brush with egg and fold in half, curling the corners into the centre into a classic tortellini shape.
Finely slice the parsley.
Toast the walnuts in a thick bottomed pan, remove and add the olive oil and mushrooms to saute.
Season with salt and pepper.
Fill a large saucepan with water and allow it to boil with a pinch of salt. When the water is boiling, add the tagliatelle and cook for 3-4 minutes until the pasta begins to float.
Drain the pasta.
Add to the sauteed mushrooms, moisten with the pasta water and toss together.
Finish with the walnuts, parsley and a squeeze of lemon juice.
«The filling and the garnish can be changed to suit your taste, try Castello Danish Blue for more intense flavour, or add rocket or sprouting brocolli to freshen up the texture.»