Combine the 00 and durum semolina flours, and form into a well. Add the egg yolks, water, and oil into the centre, and stir with a fork to combine.

Form into a ball using your hands, and knead vigorously for 10 minutes. If the dough sticks to your hands or the kneading surface, add 1-2 teaspoons of flour at a time; if it is too dry, add water in similar amounts.

Transfer to an airtight container, and leave to rest for 30 minutes, away from heat or direct sunlight.

Once your dough has rested, divide it into 4 portions, storing those that you're not working on back in the airtight container. Pass through a pasta machine on the thickest setting a few times, folding the dough over itself in between passes, before incrementally stepping it through to a thickness of 6.

Lay out half of the pasta sheets, and scatter the edible flowers on top. Lay the other half of the sheets on top, and smooth down gently using your hands.

Open the pasta machine back up to 4, or a similarly thick setting, and then carefully pass the paired sheets back through to laminate. Step up to a 5 and pass through again.

Cut the laminated pasta into squares, and transfer to a lightly floured baking paper lined tray, before refrigerating uncovered. This pasta is best eaten within one day.

To make the pesto, simply add all pesto ingredients into a mortar and pestle and work into a paste. Alternatively, blitz into a paste with a food processor or stick blender.

Cook the pasta in a large pot of boiling, lightly salted water until al dente. The pasta should be firm but with no white showing when cut or bitten into.

Drain and serve with a splash of olive oil, and the pesto either spread across the sheets or served on the side (we served it on the side so that you could still see the flowers!).