You will need to begin this recipe one day ahead.
Prepare the pasta dough 1 day ahead. Put the flour and semolina in a bowl and make a well in the centre. Add the egg yolks in the well, then mix with a fork until a dough starts to form. Gradually add cold water as needed. Turn the dough onto a lightly floured surface and knead for up to 25 minutes until the dough is smooth and elastic. Wrap in plastic wrap and set aside to rest.
Dice one celeriac into very small cubes (brunoise). Put it into a medium saucepan with the butter over low heat. Add enough water to just submerge the celeriac, and cook, covered, for 25 minutes. Remove the cover and continue to cook until the liquid has evaporated.
Put the pine nuts in a blender and blend to a powder. Work quickly to ensure that the pine nuts do not heat up and turn into a fatty cream: you want a powder consistency.
Put the cooked celeriac, pine nut powder, rosemary powder, parmesan, lovage and lemon zest into a large bowl. Stir to combine, season generously with salt and pepper. Pour into a piping (icing) bag and place in the refrigerator until ready to use.
Juice the remaining celeriac, reserving the juice and the pulp, and put both juice and pulp in a large saucepan, adding
Cut 16 small rounds of pasta (about
Line a baking tray with baking paper and dust with semolina to prevent sticking. Place the cappelletti on the tray and put them in the refrigerator (close to the fan). The cappelletti should be slightly dry before cooking.
Bring a large saucepan of water to a rolling boil over high heat. Add the cappelletti and cook for 40 seconds. Strain. Put olive oil and garlic in a large frying pan over high heat, add the cappelletti and
To serve, put the cappelletti in soup bowls and add a few spoons of the celeriac broth, three slices of bottarga and lemon juice to season. Finish with a few drops of pine tree oil and three chickweed leaves. Serve immediately.
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