• 400 g (14 oz/2⅔ cups) 00 (pastry) flour, sifted
• 100 g (3 ½ oz/½ cup) fine semolina
• 10 egg yolks
• olive oil, extra, for frying
• garlic, crushed, for frying
• 12 slices bottarga (dried mullet roe)
• lemon juice, to season
• pine tree oil, to serve
• 12 chickweed leaves

Filling

• 2 celeriac, peeled
• 50 g (1¾ oz) butter
• 1 rosemary stalk
• 150 g (5½ oz/1 cup) pine nuts, lightly toasted
• 50 g (1¾ oz/⅓ cup) finely grated parmesan cheese
• 1 bunch lovage
• ½ lemon, peel zested
• 2 teaspoons dashi stock, reduced

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.

Preheat the oven to 100°C (200°F/Gas ½). Put the rosemary on a baking tray and dry in the oven for 15 minutes. Pull the leaves and grind them to a fine powder using a spice grinder. Pass through a sieve to remove any large pieces.

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 1 litre (35 fl oz/4 cups) of cold water. Cook for 2 hours and then strain through a sieve line with muslin (cheesecloth). Check the flavour and, if the liquid appears slightly watery, return to the saucepan to reduce. Add the reduced dashi stock and stir to combine. To make the pasta, divide the dough into three and, working with one piece at a time, feed and roll it through the rollers of a pasta machine at the widest setting until the dough is smooth and silky, then fold and roll, reducing the settings notch by notch, until the dough is 3–5 mm (⅛–¼ inch) thick. Lay each pasta sheet on a floured surface as you repeat with the remaining dough.

Cut 16 small rounds of pasta (about 8 cm or 3¼ inches diameter) and pipe approximately a teaspoon of filling into the centre of each. Take a round in your hands, fold it in half like a half moon, pressing the stuffing to the middle. Bring together the two opposite points to make a cappelletto. Repeat with the remaining rounds and filling.

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 cook for 30 seconds or until coated and fragrant.