500g fine semolina
500g 00 flour
250g whole eggs (pasteurised)
300g egg yolks
1 tbsp olive oil
15g salt
50g butter
60g flour
400g milk
8–10 turns milled pepper
3g fresh oregano or 1g dried
2 garlic cloves, bashed
2 bay leaves
8g thyme
6g salt
20g parmesan
5 egg yolks
40g rocket
40g wild garlic leaf (or extra rocket)
20g basil
80g pine nuts
110g grated hard cheese
6 garlic cloves
12 turns milled pepper
3g sea salt
200g olive oil
½ butternut squash
30ml olive oil
6g Maldon salt
12 turns milled pepper
60g honey
Extra parmesan
250g sliced mozzarella
Pesto
Warm béchamel
300g baby spinach
1 bunch basil leaves
Peas (frozen or lightly cooked)
Mix all dry ingredients in a stand mixer.
Whisk eggs and olive oil, add slowly on low–medium speed until combined.
Turn out, knead for 3–4 minutes, divide into 4 and wrap.
Rest in the fridge for a few hours.
Roll and fold through a pasta machine, starting thick and working down to setting 2.
Roll to approx. 1mm thickness into large sheets.
Rest 15–20 minutes, then cook in seasoned simmering water for 30 seconds.
Refresh in iced water, then drain on a wire rack.
Infuse milk with oregano, garlic, bay and thyme for 15 minutes, then strain.
Melt butter, add flour and seasoning to form a roux, cook for 1 minute.
Add warm milk gradually, cooking out each addition.
Remove from heat, add parmesan and egg yolks, check seasoning.
Keep covered at room temperature.
Blend all ingredients for 20–30 seconds until combined.
Store in a clean container in the fridge.
Cut squash in ¼’s, place onto a tray with parchment.
Drizzle with olive oil, honey, salt and pepper.
Bake at 200°C for approx 20 mins till just tender.
Leave to cool and cut into slices.
Layer up the pasta with the two sauces in between and the vegetables.
Add grated parmesan, picked basil and sliced mozzarella between each layer (3 layers).
Finish with top layer of béchamel, pesto, sliced mozzarella and grated parmesan.
Bake at 180°C for 20 mins (30 mins if chilled).
500g fine semolina
500g 00 flour
250g whole eggs (pasteurised)
300g egg yolks
1 tbsp olive oil
15g salt
50g butter
60g flour
400g milk
8–10 turns milled pepper
3g fresh oregano or 1g dried
2 garlic cloves, bashed
2 bay leaves
8g thyme
6g salt
20g parmesan
5 egg yolks
40g rocket
40g wild garlic leaf (or extra rocket)
20g basil
80g pine nuts
110g grated hard cheese
6 garlic cloves
12 turns milled pepper
3g sea salt
200g olive oil
½ butternut squash
30ml olive oil
6g Maldon salt
12 turns milled pepper
60g honey
Extra parmesan
250g sliced mozzarella
Pesto
Warm béchamel
300g baby spinach
1 bunch basil leaves
Peas (frozen or lightly cooked)
Mix all dry ingredients in a stand mixer.
Whisk eggs and olive oil, add slowly on low–medium speed until combined.
Turn out, knead for 3–4 minutes, divide into 4 and wrap.
Rest in the fridge for a few hours.
Roll and fold through a pasta machine, starting thick and working down to setting 2.
Roll to approx. 1mm thickness into large sheets.
Rest 15–20 minutes, then cook in seasoned simmering water for 30 seconds.
Refresh in iced water, then drain on a wire rack.
Infuse milk with oregano, garlic, bay and thyme for 15 minutes, then strain.
Melt butter, add flour and seasoning to form a roux, cook for 1 minute.
Add warm milk gradually, cooking out each addition.
Remove from heat, add parmesan and egg yolks, check seasoning.
Keep covered at room temperature.
Blend all ingredients for 20–30 seconds until combined.
Store in a clean container in the fridge.
Cut squash in ¼’s, place onto a tray with parchment.
Drizzle with olive oil, honey, salt and pepper.
Bake at 200°C for approx 20 mins till just tender.
Leave to cool and cut into slices.
Layer up the pasta with the two sauces in between and the vegetables.
Add grated parmesan, picked basil and sliced mozzarella between each layer (3 layers).
Finish with top layer of béchamel, pesto, sliced mozzarella and grated parmesan.
Bake at 180°C for 20 mins (30 mins if chilled).
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