Golden Egg Tagliatelle

Silky golden ribbons, rich with egg and rolled into delicate nests. Four minutes in well-salted water is all they need, then a little butter and sage, a spoon of wild garlic pesto or a slow-cooked ragù.

The Ferrante mill in Gragnano makes these nests with durum semolina and free-range eggs, then dries them slowly in the shape of the nest. They cook in four minutes, taste rich and golden, and hold a slow-cooked ragù beautifully.