Pasta alla Norcina recipe
 This authentic Italian pasta recipe is named after the Umbrian town of Norcina, famed for its pork and sausages. Equipment and preparation: You will need a gnocchi board and pasta machine. 9 medium free-range egg yolks 300g/7oz ‘00’ flour semolina flour, for dusting 9 medium free-range egg yolks 300g/7oz ‘00’ flour semolina flour, for dusting 2 tbsp olive oil1 white onion, finely chopped 2 garlic cloves, chopped½–1 fennel bulb, cored and finely sliced or chopped4 Italian fennel sausages, meat removed from their skins ½–1 tsp dried red chilli flakes ½–1 tsp fennel seeds2 sprigs fresh rosemary, leaves removed and chopped100–150ml/3½–5fl oz white wine 150ml/5fl oz double cream50g/1¾oz Parmesan, grated, plus extra for garnishsalt and freshly ground black pepper 2 tbsp olive oil 1 white onion, finely chopped 2 garlic cloves, chopped ½–1 fennel bulb, cored and finely sliced or chopped 4 Italian fennel sausages, meat removed from their skins ½–1 tsp dried red chilli flakes ½–1 tsp fennel seeds 2 sprigs fresh rosemary, leaves removed and chopped 100–150ml/3½–5fl oz white wine 150ml/5fl oz double cream 50g/1¾oz Parmesan, grated, plus extra for garnish salt and freshly ground black pepper Method 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. Roll the pasta dough through a pasta machine, dusting it with semolina flour, until you get to number 5 on the thickness. 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. 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. 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.Add the sausage meat and cook until golden brown, then add the chilli flakes, fennel seeds and rosemary and cook for 2 minutes. 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. To serve, bring a large saucepan of salted water to the boil and cook the pasta for 2–3 minutes. 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. Garnish with the extra Parmesan. 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. 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. Roll the pasta dough through a pasta machine, dusting it with semolina flour, until you get to number 5 on the thickness. Roll the pasta dough through a pasta machine, dusting it with semolina flour, until you get to number 5 on the thickness. 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. 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. 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. 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. 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. 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. Add the sausage meat and cook until golden brown, then add the chilli flakes, fennel seeds and rosemary and cook for 2 minutes. Add the sausage meat and cook until golden brown, then add the chilli flakes, fennel seeds and rosemary and cook for 2 minutes. 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. 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. To serve, bring a large saucepan of salted water to the boil and cook the pasta for 2–3 minutes. To serve, bring a large saucepan of salted water to the boil and cook the pasta for 2–3 minutes. 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. 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. Garnish with the extra Parmesan. Garnish with the extra Parmesan. Recipe tips Any leftover fresh pasta can be frozen for 3 months.