Fresh Pasta: About 1 cup of flour to 1 large egg. Mix it up, knead for a few minutes, let it rest 20 minutes. Roll out!
Oozy Cheese Sauce (adapted from Jamie Oliver's jamie at home):
1 c creme fraiche (we used sour cream)
5 oz melting cheese (we used mozzarella)
5 oz freshly grated Parmesan cheese
2 egg yolks (we didn't add this)
small bunch of fresh marjoram, oregano or thyme (we used dry oregano and a clove of fresh garlic)
Put a bowl over a pot of boiling water (the pasta water). Add sour cream, both cheeses, and salt/pepper/herbs/garlic. Wait until melty and ooey gooey.
Quickly toss pasta, blanched collard greens and meatballs together in the sauce.