Remove the dough from the food processor and knead vigorously for 7-10 minutes, before sealing in an airtight container and resting for 30 minutes, away from heat or direct sunlight.

Place the remaining pasta ingredients into the food processor, and repeat steps 1-2.

While the doughs rest, prepare the sauce. Heat 2 tbsp of extra virgin in a medium sized frypan, on medium-high heat, and then carefully fry the basil leaves; remove as soon as they turn a bright green, as little as 20 seconds. Transfer to drain on paper towels.

Similarly fry the sopressa in the same oil, until it begins to darken and most of the fat has rendered out, leaving it crispy. This may take up to 1 minute. Transfer to paper towels.

Lower the heat to medium, and fry the garlic for 2-3 minutes until it begins to brown. Add the chilli flakes, and then the passata. Sprinkle in a pinch of sugar and salt and then cook, stirring frequently, for 10 minutes.

Once the dough has rested, cut each ball of dough into 2 even pieces, and then roll one at a time through the widest setting on the pasta machine a few times, folding the dough over itself in between passes.

Gradually step each sheet of pasta through the machine thicknesses to a medium-thin setting of 6, and then lay one sheet of each type on a sheet of the other. Run your hands gently over the sheets to remove air bubbles or wrinkles.

To laminate, open the machine back up by 2-3 thickness settings, and then pass the paired sheets through, stepping incrementally back up to a setting of 5.

Lay the sheets out flat on a lightly floured surface, and use a round cookie cutter to stamp out circular pieces of pasta. Try to keep as little distance between each cut as possible, to maximise the amount of pasta made from each sheet. Be sure to collect up and seal the offcuts as you go, as they can easily be recombined into a sheet or two themselves, and quickly turned into a bit of bonus pasta.

To form our little funghini, fold each circle in half and pinch lightly in the middle of the meeting edges. Then fold it in half again by bringing the outer corners together, and gently pinch the inner walls (not the corners) together to complete.

Transfer to lightly floured baking paper lined trays and refrigerate uncovered for up to one week.