Ingredients

Pasta Dough 300 g '00' Pasta Flour 1 teaspoon Salt 3 x 60g Eggs The Filling 24 x 69g Live Yabbies 1 L Boiling, salted Water 100 ml Maggie Beer's verjuice 24 spears Peeled asparagus 4 Firm, Ripe Tomatoes peeled and deseeded Salt & Pepper 200 ml Extra Virgin Olive Oil 3 tablespoons Snipped chervil leaves 1 tablespoon snipped Tarragon leaves The Chervil Oil ½ cup chervil leaves 100 ml Extra Virgin Olive Oil Salt & Pepper

Description

Pasta DoughSieve Flour And Salt Onto A Bench Making A Well In The Centre. Break In The Eggs And Using A Fork Make A Dough. Knead For 10 Minutes With The Aid Of Flour Until The Dough Is No Longer Sticky And Feels Really Smooth. Wrap The Rest For 20 Minutes

View Full Recipe