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Method

1. To make the pasta garganelli, place the egg yolks and flour into a food processor and blend until it comes together as a dough. Remove and wrap in cling film and allow to rest in the fridge for at least an hour.

2. Roll the pasta dough through a pasta machine, dusting it with semolina flour, until you get to number 5 on the thickness.

3. Line a tray with baking paper or a dusting of the semolina flour. Cut the pasta sheets into 4–5cm/1½–2in squares and place one onto a gnocchi board so it’s a diamond shape.

4. Place a wooden dowel, pencil or handle of a wooden spoon at the bottom of the diamond and curl the bottom corner over the handle and start to roll up. Continue to roll until it creates a tube and press down so the corner sticks down. Each one should slide off once complete. Repeat for the remaining squares and place on the tray. Allow to rest for 30 minutes to 1 hour before cooking.

5. To make the alla norcina, heat a sauté pan on a medium heat and add the oil. Once hot add the onions, garlic and fennel and cook for 5 minutes or until soft.

6. Add the sausage meat and cook until golden brown, then add the chilli flakes, fennel seeds and rosemary and cook for 2 minutes.

7. Deglaze the pan with the white wine and allow to reduce by half. Add the cream and cook for a further 1–2 minutes, then finish with the Parmesan and season with salt and pepper.

8. To serve, bring a large saucepan of salted water to the boil and cook the pasta for 2–3 minutes.

9. Once the pasta is cooked add a little of the pasta water to the sausage pan to create a sauce. Add the cooked pasta to the sauce, stir until all the pasta is coated in the sauce and then serve into warm bowls.

10. Garnish with the extra Parmesan.