Silk handkerchiefs

To make the pasta dough, put all the ingredients in a stand mixer with the dough hook attachment. Knead the dough for 10 minutes, then remove from the bowl and knead on the workbench into a bowl

Wrap the dough in cling film and put it in the fridge for 2 hours to rest

Warm the oil to 63°C. Add the egg yolks to a small metal container, and pour the oil over them. Keep the eggs in the warm oil for 1 hour

To make the shallot reduction, add all the ingredients to a pan and bring to the boil. Turn the heat down to a simmer and cook for 30 minutes. Remove from the heat and allow to cool slightly

To make the beurre blanc, add the double cream and 50g shallot reduction to a pan. Bring up to the boil, and then gradually incorporate the diced butter, 20–30g at a time, stirring continuously. Once all the butter is incorporated, and the sauce is creamy, take it off the heat and add the white balsamic and salt. Pass through a fine sieve, and keep warm until ready to serve

Roll the pasta out in a pasta machine, starting from the thickest setting. Gradually work down the thicknesses until you reach either number 1 on the machine or until the pasta reaches 2mm in thickness

Cut the rolled out pasta with a fluted, square 10cm ravioli cutter

Bring a large pan of salted water to the boil. Add the fazzoletti (handkerchiefs) and cook for 1 minute 30 seconds, then remove with a slotted spoon

Sprinkle 20g of walnuts and 10g of Parmesan on the bottom of each plate. Fold each square of pasta into 4, and arrange 5 pieces of pasta (in the shape of a pentagon) on the plate

Finish each plate with 90g beurre blanc and a light dusting of walnuts. Remove a confit egg yolk from the oil with a slitted spoon, and allow any excess oil to drain. Place the confit egg yolk in the middle of each plate, and garnish with a pinch of flaky salt