My friend Kip and his wife, Giada, have a pasta shop in Edinburgh called Aemelia. He was kind enough to share his pasta recipe with me and it is now the only pasta recipe I use. The quality of the eggs is very important when you’re making pasta: we always use Burford Browns in the restaurant. It also makes a real difference to use exact quantities of whole egg and yolk, so this is one occasion when you should get your digital scales out. Be
