Place the flour on a clean work surface and make a large well in the middle. Add the eggs and egg yolk to the well and beat them with a fork.

Start incorporating the flour into the beaten egg a little at a time until a rough dough forms. Use your hands to bring the dough together and knead the dough for about 10 minutes until smooth and elastic. If you find the dough is too sticky use a little extra flour.

Wrap the dough in plastic wrap (cling film) and let it rest at room temperature for at least 30 minutes. You can make the dough the night before and store it in the fridge overnight (bring it to room temperature before using).

Finely chop the shallot and garlic and set aside. Roughly chop the mushrooms then add them to a large frying pan with 1-2 tablespoons of olive oil. Cook the mushrooms on a high heat until the moisture in the mushrooms has evaporated and they have shrunk in size.

Next, add the shallot, garlic and thyme and saute for 2-3 minutes until soft and translucent. Season the mushrooms with salt and pepper and let them cool for 5 minutes.

Pass the dough through the widest setting of your pasta machine (usually number 0) then fold one end into the middle of the dough and the other end directly over it as if you were creating a leaflet. Flatten the dough again and pass it through the widest setting once more. Repeat this process another two times.

Your dough is now ready to roll out. Roll the dough through each setting once finishing on number 6. You may need to cut the dough in half if it gets too long to handle easily.

Starting with one square, dollop 1 teaspoon of filling in the middle of the square and fold it over corner to corner. Use your fingers to press down on the edges to seal the pasta. Continue the process with the rest of the dough and filling to create your Triangoli. Place your finished Triangoli on a clean work surface dusted with semolina flour or more Italian 00 flour (I prefer using semolina for this) to stop them sticking.

Bring a large pot of water to boil and salt it well. Once boiling, add the Triangoli and cook for about 3 minutes (you may need to do this in batches to stop overcrowding the pot).

Meanwhile, melt the butter in a large frying pan. Transfer the cooked triangoli to the butter using a slotted spoon. Any residual pasta water that’s added to the butter is good and will help create a creamy texture. Toss the Triangoli in the butter sauce for about 1 minute then turn off the heat and add the Parmigiano Reggiano. Serve in bowls.