Mix the 00 flour and semolina together in a bowl. Pour on to a clean work surface and make a well in the centre. Add the eggs and water and work into the mix with stiff fingers. Continue until it comes together. Knead for five to seven minutes until the dough is smooth and well worked (you may need to add little sprinkles of 00 flour as you go). Wrap in cling film and place in the fridge for at least an hour.

Remove the dough and cut in half. Press out each half so they’re slightly oval in shape and thin enough to start a cycle through the pasta roller. Start on the highest setting and pass the dough through. After each run through, knock it down a notch and repeat until you reach the last and thinnest setting. Turn the dough 90 degrees and repeat.

Repeat with the other dough ball. Roll the sheet of dough into a spiral roulade. Using a knife, slice it an inch thick and unravel the long lines of pappardelle. Hang to dry over a rolling pin for 45 minutes. Weigh out 6 x 125g portions.

For the pea pesto, blend everything in a food processor and adjust the seasoning. Place a pot of water on to boil and add a large handful of salt. In two heavy-based pans, add 300ml of cream and the juice of a lemon to each. Bring to the boil and add a tablespoon of pea and basil pesto.

Once the water is boiling, drop in the pasta batch by batch for three to five minutes or until you reach that perfect al dente stage. Strain and split the pasta between both pans with the sauce in them. Reduce until you get a coating consistency then taste and adjust the seasoning. Divide the peas between both pans. Toss the sauce well and remove once you reach the desired consistency. Divide the contents of each pan between three bowls and top with shaved Parmesan and toasted pine nuts.