You can’t beat a warm, hearty bowl of pasta! With around 300 different shapes and varieties of pasta in Italy alone, it’s a versatile and easy food to prepare. And we thought what better excuse to get another mouth-watering recipe from Hall & Co on World Pasta day! Buon appetito!

Salmon & Lobster Tortellini, Charred Spring Onions,

and Braised Baby Fennel with a Lemon & Chervil Sauce 


To make the pasta

3 large free range eggs

300g ’00’ Flour

Place the flour in a bowl, make a well in the centre and crack the eggs into it, beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Once combined knead the pieces of dough together until it forms a smooth ball of dough. 

Once the dough is made you need to knead the dough to develop the gluten in the flour, this will need to be kneaded for 5-10 minutes. Once done wrap tightly in cling film and leave to rest in the fridge for an hour before use. 

To make the salmon & lobster mousse

200g Salmon 

2 Small Lobster Tails 

1 Large egg white 

50ml double cream 

salt and pepper to taste

zest of 1/2 lemon 

1 tablespoon chopped chervil 


Place your food processor bowl in the fridge or freezer for 10-15 minutes (this will help by making the mouse less likely to split)

Once the bowl is chilled add the salmon to the bowl and blitz until smooth, leave the food processor running and add the egg white.

Once well combined add the cream and blitz until smooth, take out of the processor and place in a separate bowl. 

Place this bowl into a larger bowl resting on ice, this again will help to prevent the mouse from splitting. 

Add the chopped chervil, lemon zest and a pinch of salt and pepper. 

You can test the mouse by placing a tablespoon of the mixture in the middle of some cling film, rolling it like a sausage, tying a knot in both ends and poaching it in boiling water for 2-3 minutes, now you can check the seasoning and add more if needed. 

Braised baby fennel

1 packet of baby fennel 

300ml vegetable stock 

50g unsalted butter 

1 lemon 

salt and pepper 

Bring the vegetable stock to the boik add the butter and zest of the lemon. Place the fennel in a small oven proof dish and cover with the stock. Place in an oven at 160 degrees for 30-35 minutes until tender. 

Lemon and chervil sauce 

2 small banana shallots 

1 lemon 

Handful of chopped chervil 

250ml white wine 

500ml double cream 

salt and pepper 

Start by sweating off the shallots in a little rapeseed oil so they are cooked but without colouring. Once sweated down add the white wine and reduce until there is barley any left, now add the cream and reduce by half. Simmer for 5-10 minutes, then add the salt and pepper and a splash of lemon juice.

To make the tortellini 

Take the dough and divide in 2, take one half and roll out with a rolling pin until it is a couple of mm thick.

Start rolling this through the pasta machine, start on the thickest setting and work your way down the gears until you reach the lowest, you should have a sheet of nice thin pasta, you may need to keep dusting the pasta with flour to avoid sticking to the table and the machine.

With a pastry cutter cut out circles roughly 6-8cm wide. Lay out the circles and using a tea spoon place a quails egg size spoonful of the mixture in the centre. 

Fill a small dish with water, place the disc of pasta in your hand and brush one half of the circle with water. Bring the two sides together, squeezing tightly and pushing out any excess air with your fingers.

With the half moon of pasta in your hand, push a finger into the base of the pasta, so it looks like you are crushing the pasta, now bring both corners together wrapping around your index finger and sealing with a touch of water, repeat the process until mousse and pasta is used up. 

Bring a pan of salted water to the boil.

Heat a small non stick frying pan with a splash of rapeseed oil and allow to smoke, once smoking add the spring onions and char, keep them moving to avoid burning, once coloured and a knob of butter and pop on a low heat until needed.

Place the pasta in the boiling water for 2-3 minutes, bring the sauce to the boil and with a hand blender, blend the sauce to create bubbles like a cappuccino.

Drain the pasta and place in the serving bowl, lay the spring onions and baby fennel over the pasta and drizzle with sauce.