Reginette

170 gm worth of 3 egg yolks and 2 eggs (make up the rest of the grams with water if you need)

120gm  semolina

180gm 00 flour

1. Mix together flour and semolina in a bowl before pouring onto a dry bench surface. Create a well in the middle and pour in lightly whisked egg yolks, eggs and water. 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 and some extra flour, kneed the dough for 8-10 minutes before placing your dough ball in cling film. ***(this is when I would work on the sauce below, while the pasta rests)

2. Once your dough has rested for 30 minutes, cut off piece and flatten with your hand. Place your pasta sheeter on its lowest setting and pass through your dough. Laminate your 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.

3. Once your sheets are done, add a bit more flour and chop in half and clean up the ends. Then cutting long ways, using a pasta wheel with fluted edges, cut your strips evenly resulting in four pieces. Allow to dry a little bit.

4. Pop the reginette into boiling salted water and cook for 90 seconds or until just off al dente before adding into the bone marrow and confit garlic sauce and rolling it through on low heat for a minute to bring it all together. Finish with finely grated grana padano and mix through before plating and grating more cheese on top.

***Bone Marrow & Confit Garlic Sauce

8 garlic cloves

Enough neutral oil to cover

100gm bone marrow (rough chopped)

1 can whole tomatoes (blitzed)

Grano padano in sauce and on top

Salt & small squeeze lemon juice (or white wine vinegar if you don’t hav lemon available)

1. Start by adding garlic cloves to a small pot with neutral oil just covering to allow it to confit. Place on low heat and bring it to a gentle sizzle and cook until the garlic cloves colour becomes golden. Keep an eye, because it can burn. Take off heat.

2. In pan add a glug of the garlic oil and add bone marrow and brown off on medium high heat. Add in confit garlic cloves and smooth them down quickly and mix through for a minute before pouring blitzed tomatoes on top. Season with salt and allow to simmer for 20 minutes on low heat. Finish with a lil squeeze of lemon juice and balance with salt to taste.