Egg Yolk Angel Hair Pasta

150gm 00 flour

50gm durum wheat semolina

200gm egg yolks

Create a well in the middle of the the flour mix and pour in yolks. Using a fork slowly draw in the flour from the sides and mix in the circular motion. Once wet consistency resembles a pancake texture, grab your bench scraper and fold in the rest of the flour, cutting in the flour over the top with your scraper. Dough should resemble shaggy pieces. Using hands kneed the dough for 8-10 minutes before placing your dough ball in cling film.

Once your dough has rested for 30 minutes, cut off into quarters and flatten with your hand. Place your pasta sheeter on its lowest setting and pass through your dough. Laminate dough by folding it in a book fold and roll through lowest setting again. Laminate three times before rolling your sheet through 6 settings. Repeat this process three times, remembering to flour you dough to avoid sticking to the machine.

Roll sheets on top of themselves with heavy flour with every fold upon itself and then cut as thin as possible with a sharp knife to get that angel hair pasta shape. Unravel, and then ball into nests and allow to dry in warm place for minimum 15 minutes.

Champagne Butter Sauce

1 large shallot, finely diced

1 tea spoon coriander seeds

1 tea spoon juniper berries

3 bay leaves, fresh

2 garlic cloves, peeled and quartered

375ml champagne/sparkling wine

120gm butter, cubed and cold, keep in fridge

1/2 lemon, zest & juice

1 small bunch chive, finely diced

Olive oil

Salt, to taste

Optional Garnish: high quality black caviar & gold leaf

Place small deep pan on medium heat and add in a drizzle of olive oil. Add in the shallot and sauté for for 5 minutes, with dashes of water if it needs, so not to colour. Add in the coriander seeds, juniper berries and bay leaves and mix through for a minute. Add in garlic and mix through for a minute. Add in half a cup of water and simmer down until nearly all gone, then add champagne and reduce down to a quarter of the amount. Strain the champagne liquid through a sieve, before adding to a large flat pan.

Place big pot of salted water on high heat and bring to a rolling boil.

Place flavoured champagne on low heat and then add the cubed cold butter in, in three batches. Make sure to keep moving the pan to allow the butter to emulsify into the sauce. Keep moving and gently swirling, and once a batch of butter has emulsified in, repeat with the next two batches until all butter is emulsified.

Add dried angel hair pasta to boiling water and cook until just off al dente, about 60 seconds, and then add into the champagne butter sauce. Mix through on low heat, before taking off heat and add in the zest of half a lemon, squeeze a little bit of lemon juice in and season with salt to taste. To serve, plate up and top with fresh chives, a dollop of black caviar and gold leaf.