Cut the saffron pasta dough into
Set the pasta machine on the thickest setting and feed one piece of pasta dough through it twice. Adjust the setting one notch and feed the pasta through it twice again. Continue rolling the pasta until it is on the thinnest setting. Roll the other piece in the same way. When all the pasta has been rolled, cut it into
Over a low heat warm the thyme and Riesling sauce in a heavy-based saucepan large enough to hold the scallops and marron tails. Place the marron tails in the sauce and poach gently for 2½ minutes. Add the scallops and cook for a further 30 seconds. Add the baby leeks and asparagus and cook for a further minute. Drain the shellfish and vegetables and lightly season with salt and pepper. Pass the sauce through a fine sieve and keep warm. Heat the fennel puree over a low heat. Reheat the pasta in salted boiling water for 30 seconds, drain and lightly season with salt and freshly ground pepper.
Spoon a little fennel puree into the centre of a warm bowl plate and place a sheet of pasta onto it. Spoon a little more fennel puree onto the pasta. Arrange the scallops, marron tails, baby leeks and asparagus tips on the pasta. Froth the thyme and Riesling sauce with a hand-held blender and spoon it over the shellfish. Place a second sheet of pasta on top and spoon over some more sauce. Sprinkle with the picked thyme leaves.
© 2005 Liam Tomlin. All rights reserved.