Lemon and cream cheese Agnolotti pasta with vodka sauce

To make the pasta, add your flour to a bowl or your kitchen counter and make a small well in the centre.

Separate your egg yolks from your egg whites and place in the centre of your flour. Making sure to save your egg whites for another dish.

Once the egg yolks have been poured into your well, add your oil and salt.

When making pasta, if you’re not doing this in a kitchen aid style mixer and you’re doing it by hand, you need to ensure this part is not rushed. Slowly in cooperate the flour into the egg yolks until you push it all together.

Once the dough is starting to form, you want to use your hands to press everything together. Then begin to knead the dough until its completely smooth. No need to go to the gym today, this is an upper body work out.

Clingfilm and leave to rest in the fridge for a few hours or overnight.

For the sauce, in a frying pan on a medium heat, add your garlic and shallots and sweat until softened. Once softened, add your tomato puree and mix well. After this, turn your heat right up and add your vodka shot, this will enable the alcohol to burn immediately. Add your cream and mix well, I Like to finish with 1tsp of salt and 1tsp of sugar.

For the pasta filling, place all the ingredients into a bowl and mix. Place in a piping bag and set aside in the fridge.

Once the pasta rested, roll out with a pasta machine until level 6.

Portion your pasta into manageable portion for moulding the agnolottis and pipe the mix right through the middle leaving 1 inch either side.

Fold over the pasta and run your finger right down the side of the mix to force out all the air.

Then using both hands, pinch 1 inch apart right along the line making sure to squeeze together pasta.