Prepare the dough by placing the flours on the pastry board in a fountain shape. Break the eggs into the center and start incorporating the flour with the help of a fork. Add the tomato paste and the tablespoon of extra virgin olive oil. Knead for ten minutes (add water if necessary) and wrap in cling film. Leave to rest for half an hour.
Blend the filling ingredients with a mixer and put it in a piping bag. Roll out the pasta with the pasta machine until it reaches the final thickness. Spread the filling on the pastry, cover with another sheet of pastry. Before sealing with the heart-shaped mold (or another one to taste), let the air out. If necessary, wet the edge with water to seal them perfectly. Cook them in hot, salted water. Season with fresh cherry tomatoes, a few olives, basil broken up by hand, feta cubes and extra virgin olive oil. Add the edible flowers.
