Pasta Dough: mix well all ingredients with your hands and knead for about 10-15 minutes. Wrap in cling film and leave to rest in a cool place for 1 hour before using.
Sauce: Chop onion finely and sauté in oil. Cut mushrooms into slices, add them to the onion and sauté all for 6 minutes more. Deseed tomatoes, remove the stalk and chop them.
Add to the sauce and simmer for 5 minutes. Spice with salt, paprika powder and basil and refine with cream. Bring all to the boil once.
Stuffing: Peel celery and cut them into small cubes. Sauté in olive oil for 10 minutes, then spice. Blend celery cubes with the other ingredients.

Roll the pasta out as thinly as possible on a lightly floured surface and cut out circles.
Place a teaspoonful of filling in the centre of each circle. Cover the edges with whisked egg and press them lightly together.
Let them simmer in salted water for about 10 minutes.