• 200g/7oz plain flour or Italian '00' flour 
  • 2 medium free-range eggs
  • 300g butter 
  • 300g plain flour  
  • 4l whole milk  
  • 400g Aged cheddar cheese 
  • 250g emmential cheese 
  • 250g Jarlsberg cheese 
  • 250g pecorino  
  • 175g salt 
  • 200g mustard 
  • 200g aged smoked iberico pancetta  
  • 20g egg yolk  
  • 30g gran padano  
  • 10g Rock Chive 


  • Place the flour in a food processor. Add the eggs and keep pulse until the mixture resembles fine breadcrumbs (it shouldn't be dusty, nor should it be a big, gooey ball). This only takes a minute. (Alternatively, you can do this by hand. Put the flour on the work surface and form a well in the centre. Crack in the eggs and use your hand to draw in flour from the edges, mixing in the centre until all the flour is incorporated and you have a solid dough.) 
  • Tip out the dough and knead to form into a ball shape. Knead it for 1 minute, it should be quite stiff and hard to knead. Wrap in cling film and leave to rest in the refrigerator for 30 minutes before using. (The pasta dough can be kept in the fridge up to 24 hours.) 
  •  Now cut the dough into 2 pieces. For each piece, flatten with a rolling pin to about 5mm/¼ in) thickness. Dust the pasta with flour and pass it through the pasta machine at its widest setting, folding and rolling 7 times (not changing the setting) until you have a rectangular shape 7.5x18cm/3x7 in. It is important to work the dough until it is nice and shiny, as this gives it the bouncy texture. Repeat with the second piece of dough. 
  • Now you are ready to roll out. Start with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. For most uses, take the pasta down to the penultimate setting - especially for ravioli, as you are sandwiching two layers together when it is folded. (You can roll pasta by hand with a rolling pin, but it will certainly give you a workout!) 
  • In a heavy base pan add the butter and melt completely  
  • Remove from the heat and add the flour, whisk in until a smooth sand like mixture is achieved 
  • Return to the heat and cook out for 10-12 minutes  
  • Add the milk in 8 parts whisking after each addition and allow the mixture to return to the boil 
  • Once all the milk is added turn the heat down low and add the cheese and the mustard whisk in allowing to cook for a further 10 minutes add the spice, jalapenos  
  • Remove from the heat and using the stick blender blend the sauce until a shiny and glossy finish is achieved 
  • Serve with a few pieces of Gagnam Tops

Recipe: Thomas Leatherbarrow

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