Sometimes we cook up the classics, other times we think: what would you get if you made sea anemones out of pasta, plated them into a rockpool, and made that rockpool out of margaritas? This week’s pasta is lime and tequila prawn sacchettoni, made with blue spirulina dough, and served in citrus salt enclosed pools of juniper-olive oil, dehydrated blood orange and lime, pippies, and fresh seaweed.

This week we’ve got a quick little filled pasta for you. With a simple egg dough and a spreadable roasted pistachio filling, you can stamp these little anolini out in less time than it takes your cafetière to boil. A pasta like this can be paired with just about anything, but we dropped them into some bone broth stock that we had hanging around in the freezer, for a meal of subtle but complex flavour.