Goat’s cheese agnolotti with wild garlic sauce

Put the flour in a bowl or a stand mixer with the dough hook attachment. Whisk the whole eggs and egg yolks together, then add them to the flour and mix until they’re fully incorporated

Remove the dough from the bowl and knead it by hand on your work surface for about 5 minutes, until it’s smooth and pliable

Shape into a ball and wrap in cling film, then place in the fridge to rest for a couple of hours before using

Next make the mushroom stock. Put the mushrooms and the salt in a pot with 500ml water. Cover and bring to a simmer, then turn the heat down and very gently cook for 1 hour

Turn off the heat and throw in the dried porcini, then leave to infuse for 10 minutes

Discard the porcini and pass the stock through a sieve into a bowl. Let the strained mushrooms get cool enough to handle, then finely chop half of them and discard the rest

To make the pasta filling, mix the goat’s cheese with the lemon zest, salt, double cream, chives and black pepper, then add the chopped mushrooms

Taste and add more salt if needed, then transfer to a piping bag

Cut the pasta into two pieces, and wrap one of them back up in the cling film. Using a rolling pin, flatten the other piece so it’s about 2 cm thick, then feed it through the pasta machine on its widest setting

Fold in either end of the pasta sheet so you have a triple layer, then feed it through the machine again

Now, change the pasta machine to the next setting and roll the pasta through twice, without folding it. Roll it twice through each remaining setting, and you will have a long piece of pasta, thin enough that you can see your hand through it

Repeat with the other piece of pasta. Put one of the sheets on your work surface, preferably wooden. Pipe a line of the filling about a third of the way up from the bottom of the pasta sheet

Using your finger, slightly wet the strip of pasta nearest you, then fold it over, firmly pressing to seal the filling in 

With a pasta wheel, trim the excess pasta so you have a 1cm lip. Firmly pinch the stuffed pasta between your finger and thumb at 5 cm intervals to make little pillows, then use the pasta wheel to cut between them, going from the folded side to the lip to get the distinctive agnolotti shape

To make the sauce, blanch the prepared wild garlic, spinach and flat-leaf parsley in boiling, salted water for 30 seconds, then refresh in ice water

Drain, then squeeze out any excess moisture and put them into a blender with the reserved mushroom stock and the crème fraîche. Blitz until smooth, then taste and adjust the seasoning if needed

Put the wild garlic sauce into a pan over a low heat to warm

Cook the agnolotti in simmering salted water for 4 minutes, until soft. Carefully remove from the water and put on to your serving plates, then pour over the warm wild garlic sauce