For the pasta
- Place the flour in a food processor and start whizzing. Add the whole egg plus 2 yolks and keep whizzing. What you’re looking for is a mixture that resembles fine breadcrumbs or couscous - it shouldn’t be dusty, nor a big, gooey ball. Add the final yolk if you need it, plus more flour or a few drops of water until it’s spot on, and don’t rush this stage. The more you run the machine the more you will activate the gluten in the flour, and the better the dough will be.
- Tip out the dough onto a work surface and form into a ball. Knead for 1 minute. Wrap in cling film and rest for 1 hour before using (up to 4 hours). At this stage, the dough can be frozen for up to three months.
- To make spaghetti, roll out the dough and then start putting it through a pasta machine until you have smooth lasagne-style sheets. You can then put it through the spaghetti or linguine setting to cut it. Use semolina flour to stop the pasta from sticking.
To make the sauce
- Put the quark in a pan set over a low heat for a minute or so. It’s important not to over heat the quark. Add the milk and stir and then add the mustard until combined. Chop some fresh chives and add to the mix with some black pepper. Optional: to enhance the flavour add the juice of 1 lemon.
- Bring a large pan of salted water to the boil and throw in the fresh pasta. As soon as the water comes back up to the boil, it’s cooked. Drain well. (For shop bought dried pasta, cook for 8 mins until al dente then drain.)
- Once the pasta is cooked, drain and add it to the mixture.
Place the pasta in a bowl and top with shredded smoked salmon and a teaspoon of herring caviar. Finish off by scattering the rest of the chives, crispy dulse and a turn or 2 of black pepper.