Silk Handkerchiefs

• total time: 3 hours

Ingredients

500g of 00 flour

200g of egg

8g of salt

25g of water

15g of olive oil

250g of vegetable oil

4 egg yolks

250g of shallots, peeled and roughly chopped

400g of white wine

5g of black peppercorns

50g of double cream

250g of butter, diced

10g of white balsamic vinegar

2g of salt

80g of walnuts, finely chopped, plus some extra for garnish

40g of Parmesan, grated

1 pinch of flaky sea salt

Directions

To make the pasta dough, put all the ingredients in a stand mixer with the dough hook attachment. Knead the dough for 10 minutes, then remove from the bowl and knead on the workbench into a bowl

Wrap the dough in cling film and put it in the fridge for 2 hours to rest

Warm the oil to 63°C. Add the egg yolks to a small metal container, and pour the oil over them. Keep the eggs in the warm oil for 1 hour

To make the shallot reduction, add all the ingredients to a pan and bring to the boil. Turn the heat down to a simmer and cook for 30 minutes. Remove from the heat and allow to cool slightly

To make the beurre blanc, add the double cream and 50g shallot reduction to a pan. Bring up to the boil, and then gradually incorporate the diced butter, 20–30g at a time, stirring continuously. Once all the butter is incorporated, and the sauce is creamy, take it off the heat and add the white balsamic and salt. Pass through a fine sieve, and keep warm until ready to serve

Roll the pasta out in a pasta machine, starting from the thickest setting. Gradually work down the thicknesses until you reach either number 1 on the machine or until the pasta reaches 2mm in thickness

Cut the rolled out pasta with a fluted, square 10cm ravioli cutter

Bring a large pan of salted water to the boil. Add the fazzoletti (handkerchiefs) and cook for 1 minute 30 seconds, then remove with a slotted spoon

Sprinkle 20g of walnuts and 10g of Parmesan on the bottom of each plate. Fold each square of pasta into 4, and arrange 5 pieces of pasta (in the shape of a pentagon) on the plate

Finish each plate with 90g beurre blanc and a light dusting of walnuts. Remove a confit egg yolk from the oil with a slitted spoon, and allow any excess oil to drain. Place the confit egg yolk in the middle of each plate, and garnish with a pinch of flaky salt