Blister the cherry tomatoes in the olive oil, using a medium-hot casserole dish, for 5-6 minutes or until beginning to brown.

Remove the tomatoes and add the bacon in their place, dropping the heat to medium and cooking until the bacon starts to look crispy (5-6 minutes).

Lift the bacon out and add the onion and garlic, topping up the oil if required, and dropping the heat to low. Sauté for 8-10 minutes, stirring regularly.

Reintroduce the tomatoes and bacon, and pour in the water and broth. Season to taste and allow to simmer partially covered for 45 minutes.

While the broth is simmering, make the pasta dough by forming a flour well, and adding all other dough ingredients into the centre. Combine with a fork or your fingers, and shape into a shaggy ball. Knead vigorously for 10 minutes. Lightly wet your hands if the dough seems too dry, or add a little flour if too wet. Seal in cling wrap and rest for 30 minutes.

Strain the broth liquid through a colander and then cheese cloth. Set aside the solids, and separate the bacon. Stir the pickle brine into the strained liquid.

Blend the bacon with the egg, Worcestershire sauce, and garlic and onion powders until a consistent texture, then mix into the beef and breadcrumbs; season. Shape into small walnut-sized meatballs (four serves should produce about 32).

Fry the meatballs in a medium-high heat pan for 3-4 minutes, until the outside is beginning to colour; there should still be visible pink.

Once the dough has rested, begin passing it through the pasta machine on the thickest setting a few times, folding over itself in between passes, before stepping through to a medium-thin thickness.

Cut the pasta sheets into squares of 8 cm. Place a circle of cheese in the centre of each square. The circle should be about the same size as one of the meatballs (I cut them out with the wide end of a piping tip). On top of the cheese, squeeze a dollop of the homemade ketchup, followed by a squirt of mustard. Place a meatball on top of it all.

To form into fagottini, bring the corners together in neighbouring pairs, pinching the very tips but leaving the top and edges open. Draw those same pinched corners together to meet above the filling, and press together to form a pyramid. Seal the remaining open edges. Transfer to baking paper lined, lightly semolina dusted oven tray until ready to cook.

Drop the pasta into a large pot of salted boiling water, and cook for 4-5 minutes, until they puff and float, and no white dough is visible when the pasta is cut into.

While they cook, dry fry 2 tbsp of sesame seeds on medium-high heat, for 2-3 minutes or until they begin to toast and brown.

Plate up the pasta in the broth, with a light sprinkling of sesame seeds on top.