prepare first the pasta mixing the flour with the soft butter and to bits, little salt, the egg and if necessary, a little bit of white wine. mix it and wind it in oleate paper therefore to leave to rest it in refrigerator. clean the mushrooms, detach the chapels from the stems and to mince these last not too many ends. dig a little bit the inside part of the chapels; to put in a bowl the cooked ham minced together with that raw, the cheese, the oregano, the basil, salt, pepper and to mix. cook the chapels together with the stems and to the clippings of mushrooms in oil (they will have at least to soften). to Stretch with a rolling the pasta of around ½ cm and to divide it in 8 wide squares. fill the chapels with the prepared mixture and to abandon her to the center of a square of pasta putting also around some clippings of mushrooms. brush around the pasta all with a beaten egg and to close again it, on the mushroom, to handkerchief uniting the opposite angles. brush the pasta with the remaining beaten egg, to flour and to bake to 180° for 20.