Spring Veg Pasta with Chervil

Tip the flour into a bowl, make a well in the centre and crack the eggs into it.

Using a fork, beat the eggs till smooth then mix together with the flour as much as you can. Flour your hands and bring the dough together into a ball.

Remove from the bowl and knead until the dough is smooth and elastic. Cover with clingfilm and leave to rest in the refrigerator for 30 minutes.

Roll the pasta out with a pasta machine to its thinnest setting, then use the tagliatelle machine to make the pasta shapes. Set aside, lightly dusted with flour.

Cook the beans and peas in boiling salted water for 4 minutes, then drain. Pod the broad beans.

Cook the pasta in boiling salted water for 3-4 minutes until just done, hiving off a small mug of the cooking water. Drain.

Meanwhile heat the butter in a pan and add the vegetables when foaming. Cook for a few minutes then add a little of the pasta water.