Pasta: 6 egg yolks, 2 eggs and 400g flour, dash of water
Filling: 4 Red onions, chopped and caramlised until deep golden brown (add a cartouche or water if it develops too much colour), pecorino, goats cheese, a handfull of blanched spinach plunged into ice after 30 seconds and then roughly chopped, pinch of malden salt and some dry thyme.
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Pasta: 6 egg yolks, 2 eggs and 400g flour, dash of water
Filling: 4 Red onions, chopped and caramlised until deep golden brown (add a cartouche or water if it develops too much colour), pecorino, goats cheese, a handfull of blanched spinach plunged into ice after 30 seconds and then roughly chopped, pinch of malden salt and some dry thyme.
Pecorino and a drizzle of olive oil to finish