Here are the recipes from Josh's pasta-making workshop

Pasta (per person)

Ingredients:
100g ‘oo’ flour
1 egg

Method:
Place flour & egg into food processor. Process until the mixture resembles bread crumbs.
Place on clean bench & knead until combined then continue kneading for 3-5 min.
Wrap in cling wrap & rest in the fridge for half to one hour.
Process through pasta machine or roll out using a rolling pin.
Cut into desired shape & toss in flour.
Place in salted boiling water for 3-5min until al dente.

Basil Pesto

Ingredients:
1 bunch basil
Olive oil
2 cloves garlic
Salt
100g parmesan cheese
60-80g pine nuts

Method:
Place ingredients into a food processor except the salt.
Add enough olive oil to produce a paste of desired consistency.
Season with salt to taste.
Toss through pasta and serve with freshly grated parmesan and lemon rind.

Napoli Sauce
Ingredients:
½ onion
2 cloves garlic
1 can tomato
4-5 portabello mushrooms
50g chorizo sausage
1 tblspn olive oil
toasted pine nuts
salt/pepper
ricotta cheese (optional)
250mL dry white wine

Method:
Soften garlic & onion in heated olive oil.
Deglaze pan with white wine
Add tomatoes & chorizo & stir for 1 minute.
Meanwhile, toast pine nuts until lightly browned in another pan.
Add mushrooms & cook until softened.
Season to taste, add toasted pine nuts & crumbled ricotta.