1. To make the tagliolini, place the flour on a board, make a well in the centre, and drop in the eggs and 1 scant teaspoon salt. Combine using your fingers or a fork, then knead the mixture vigorously for about 10 minutes. At first, it will look crumbly, but once your body heat activates the starch in the flour, the dough will change its texture, turning into a smooth, firm ball. Wrap it in beeswax wrap and let it rest in the fridge for 30 minutes. If you want to speed things up, you can mix the dough in a food processor in under 2 minutes. Process the ingredients until they resemble wet sand, then tip onto a floured board, bring them together with your hands, and knead for 1 minute. (Using store-bought egg tagliolini is absolutely fine, too, by the way.)

2. After the dough has rested it will feel elastic and very pliable. Dust your board with semolina, then cut the dough into quarters. Work with one piece at a time and keep the rest wrapped to prevent it from drying out. Flatten the dough with the palm of your hand, then pass it through your pasta machine’s widest setting three or four times, folding the dough into three each time. Continue passing the dough through the machine (no further folding required), each time through a thinner setting until you get to the second-last setting or the sheet is roughly 2.5 mm thick. Finally, pass the sheet through the spaghetti cutter. Gently place the cut noodles on a floured tea towel, dust with the semolina and allow to dry slightly at room temperature.

3. Bring a large pot of salted water to the boil. In the meantime melt the butter in a large pan. Drop the pasta into the pot of boiling water, stir, and cook for 2 minutes. Lift the tagliatelle with tongs and drop it straight into the pan with the melted butter, add lemon juice, and toss to combine. Off the heat add parmesan cheese and mascarpone and stir to combine, adding a little extra pasta cooking water if needed, to create a creamy texture. Serve hot with baby basil leaves, lemon zest and freshly ground black or white pepper

*This is an additional recipe, exclusive to the website