FLAT PASTA RECIPES

Preheat the oven to 200°C/gas mark 6. Bring a large pan of water to the boil, then add the pasta and cook for 6 minutes. Drain. Tip the cooked pasta back into the pan and stir through the pasta sauce, tuna, sweetcorn, chopped tomatoes and half the parsley.

Tip the mixture into a 1½-litre baking dish and sprinkle the cheese over the top. Cook for 30 minutes until golden and bubbling. Garnish with the remaining parsley just before serving.

1. First, make a stock. Put the beef brisket, bones, chicken, unpeeled onion and celery in a large stockpot. Halve the carrot lengthways, and add to the pan with a pinch of sea salt.
2. Pour over 2 litres of cold water, or enough to cover. Bring to the boil, then cover and simmer for 4 hours, skimming occasionally.
3. Meanwhile, prepare the pasta dough. Blend the ingredients in a food processor (or combine by hand) until they come together and you have a soft but firm dough. Lightly dust with flour, wrap in clingfilm and leave to rest for 30 minutes.
4. For the filling, heat a little oil in a saucepan, season the mince and fry until cooked through. Drain any water and leave to cool.
5. Transfer to a food processor with the prosciutto, mortadella and nutmeg. Finely grate in the Parmesan, then blitz (or finely chop together by hand) until you have a very fine mixture.
6. You’ll need to make the pasta in stages so it doesn’t dry out. Divide the dough into 8 pieces. Use a pasta machine (or a floured rolling pin) to roll out 1 piece (covering the rest with clingfilm or a tea towel ) into a long, flat, very thin 6cm-wide strip. Slice into 3cm squares.
7. To make the tortellini, lightly dust a tray with flour. Place a ¼ of a teaspoon of filling in the middle of a square of pasta.
8. Fold the pasta over into a triangle, and press at the edges to seal. Wind the folded edge around the tip of your middle finger and press the ends to form a ring.
9. Continue until you have used all the rolled-out dough, then roll the next piece and keep going until it’s all used up. You can make meatballs or ragù with any leftover filling.
10. To serve, strain the stock and discard the meat and vegetables. Taste and adjust the salt, if it’s necessary.
11. Bring to the boil, add the tortellini and cook for about 3 minutes, or till they rise to the surface. Ladle into bowls and serve with extra Parmesan.

1. Crumble the chillies into a pestle and mortar, then bash with the fennel seeds until coarsely crushed. Put to one side.
2. Heat a lug of olive oil in a heavy-bottomed frying pan over a high heat. Squeeze the meat out of the sausage skins or add the pork mince to the pan, really breaking it up with the back of a wooden spoon. Fry for a few minutes, or until the meat starts to colour and the fat has rendered slightly, then push it down once more so it resembles coarse mince.
3. Add the bashed-up fennel seeds and chillies and cook over a medium heat for around 10 minutes, or until the meat becomes crisp, golden brown and slightly caramelised.
4. Stir in the oregano, then pour in the white wine and allow it to reduce by half. Finely grate over the zest of 1 lemon, then squeeze over the juice and turn the heat down to low.
5. Meanwhile, cook the pasta in a large pan of salted boiling water according to the packet instructions.
6. When the pasta has cooked but still has a bit of bite, drain it in a colander, reserving a mugful of the cooking water. Add the pasta to the meat pan, then toss to coat in all those lovely flavours, loosening with a good splash of the reserved cooking water, if needed.
7. Grate in the Parmesan, then pick, roughly chop and add the parsley leaves. Taste and check the seasoning, then serve immediately with a little extra grated Parmesan sprinkled over the top.
8. Jamie’s top tip Remember to buy the best sausages you can afford – if you get cheap, dodgy sausages it just won’t work.