Theo Randall cooks tagliarini with prosciutto, peas, spring onions and parmesan on Saturday Kitchen.

The ingredients for the pasta are: 200g Italian ’00’ flour, 1 free-range egg, 6 free-range egg yolks and 50g fine semolina flour.

For the sauce: 50g butter, 6 spring onions, sliced thinly, 200g fresh peas, splash water, 75g prosciutto, sliced roughly, 50g parmesan, grated finely and salt and freshly ground black pepper.

To prepare the pasta, place the flour, egg and egg yolks into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough into a bowl, cover with cling film and place into the fridge to rest for 30 minutes.

Cut the pasta dough in half and feed one of the pieces through a pasta machine according to the machine instructions, ending on the thinnest setting.