Ingredients

• 300g/10½oz '00' pasta flour
• plus extra for dusting
• 4 free-range eggs
• 1 tbsp olive oil
• 250g/9oz picked white crab meat
• 115g/4oz picked brown crab meat
• 1 lemon
• juice only
• ½ tsp paprika
• 1 tbsp flatleaf parsley
• finely chopped
• salt and freshly ground black pepper
• 2 tbsp olive oil
• small bunch flatleaf parsley
• leaves picked
• 50g/2oz butter
• ½ onion
• finely chopped
• 250g/9oz frozen peas
• 500ml/18fl oz chicken stock
• 1 bunch baby carrots
• trimmed
• 1 bunch baby leeks
• halved widthways
• 2 tbsp chervil sprigs

Directions

• For the pasta
• place the flour
• three of the eggs and the olive oil into a food processor and pulse until it forms small crumbs. Remove the mixture from the processor and pull together to form a dough.
• Knead the dough lightly on a floured surface for 2-3 minutes until it is smooth and elastic. Wrap in cling film and place in the fridge for 20 minutes.
• Flour the pasta machine. Starting at the lowest (thickest) setting
• feed the dough through the machine
• turning the handle with one hand and holding the dough as it comes through the machine with the other.
• Change the setting on the pasta machine to the next-thickest setting
• flour it again and feed the pasta sheet through the machine again
• as before.
• Repeat this process 3-4 more times
• flouring the machine and changing the setting down each time - it helps to cut the pasta into smaller pieces as this will mean the pasta is less likely to dry out - any pasta you are not working on should be covered with cling film.
• To make the tortellini
• place both the crab meats into a bowl with a little juice
• the paprika and parsley and mix to combine. Season to taste with salt and freshly ground black pepper and adjust the lemon juice accordingly.
• Beat the remaining egg to make an egg wash. Lay a sheet of pasta onto the work surface and stamp out 6cm/2½in diameter discs. Place a spoonful of the crab mixture onto each disc and brush the edges of the pasta lightly with the egg wash.
• Fold one half of the pasta over the filling then press lightly to seal. Pick the crescent of pasta up and twist the edges together
• forming a little lip on the outside edge of the pasta. Repeat with the remaining pasta and filling then set the tortellini aside
• covered in cling film
• until ready to cook.
• For the broth
• bring a pan of salted water to the boil
• blanch the parsley for 30 seconds then refresh in iced water. Drain
• squeeze dry then roughly chop and set aside.
• Heat a sauté pan until hot
• add the butter and onion and cook gently for a few minutes until just softened. Add the peas and stock
• bring to the boil then add the chopped blanched parsley.
• Ladle the mixture in batches into a food processor and blend to make a fine broth - try a small amount first to see how much it comes up the sides when blending
• be careful not to overfill as the broth is hot and can easily come out of the top. Strain into a clean saucepan then return to a simmer and check the seasoning.
• Bring a pan of water to the boil
• add the carrots
• boil for one minute then add the leeks and cook for another two minutes until both are tender. Drain and season with a little olive oil.
• To cook the tortellini
• bring a large pan of salted water to the boil
• add the tortellini and cook for 1-2 minutes or until they float to the surface then remove with a slotted spoon and drain. Toss with a little olive oil
• salt
• and freshly ground black pepper.
• To serve
• ladle the parsley and pea broth into a soup plate. Place a few tortellini on top then scatter the carrots and leeks around. Garnish with the chervil sprigs.