Method
For the pasta, in a large bowl combine the flours and salt with a fork. Form a well and put in the eggs and oil. Stir with a fork until it comes together. Knead until stretchy. Place in a greased bowl for 1–2 hours.
To make the filling, heat the oil, venison, garlic, carrot, nuts and onion in a pan until the meat is browned. Add rosemary and remove from the heat. Allow to cool and add the egg and cheese.
Roll out the dough and cut into ten large circles (per portion). Fill 5 circles with a spoonful of the filling. Cover with the other 5 circles (use water to stick down the edges). Boil in water for ten minutes.
For the sauce, heat the oil and onion in a saucepan for 5 minutes. Stir frequently. Add the tomatoes, salt and pepper. Turn the heat down low. Cook for 30 to 40 minutes until thick. Remove the sauce from the heat and stir in the basil. Pour over the pasta and sprinkle the parmesan on top.