Taglioni w/ Lemon Cream and Pine Nuts

Serves 4

Pasta:
140g semolina flour
80g 00 flour
2 whole eggs
2 eggs yolks
1 tbsp olive oil

Sauce:
1 lemon zest
3 tbsp olive oil
150ml single cream
1 egg yolk
1 tsp thyme/fresh oregano
100g Pine nuts, toasted
80g parmesan

Mix the semolina flour and 00 flour before pouring it out on a surface and create a well. Add the eggs, egg yolks and olive oil. Knead for 5 minutes until the dough is smooth and then chill in the fridge for 30 minutes.

Mix single cream, egg yolk, salt, pepper, thyme/oregano and 1/2 of the parmesan together. Heat olive oil in a pan and cook your lemon zest so it infuses with the olive oil. Pour the cream mix in and then allow to come to a bubble and then remove from the heat.

Cook pasta. Add 3 tbsp of pasta water to the cream sauce and then add your pasta into it. Top with pine nuts, parmesan and fresh herbs.