Add the ribs to a large pot of boiling water, and boil for 4-5 minutes. Drain and rinse under cold water.

Bring 2.5 litres of water to a boil in a large pot, with the ribs, garlic, vinegar, and peppercorns. Season with salt, to your preference. Drop to a low heat and simmer for one hour, allowing the volume to reduce to around half.

Add the radish and cook for another 30 minutes.

Remove and retain the ribs, and strain the broth through a colander and cheesecloth.

While the broth cooks, form a flour well, and add all other dough ingredients into the centre. Combine with a fork or your fingers, and form 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.

Remove the meat from the ribs, then blend it together with the prawns, shiso leaves, ginger, spring onion, egg, breadcrumbs, sesame oil, and soy sauce. If too dry, add enough water to achieve a smooth consistency. Season with salt and pepper.

Separate the dough into 4 equal pieces, and then roll through the machine one at a time, keeping the others sealed until required. Begin by passing it through 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 6 cm, and then spoon a grape-sized dollop of filling into one corner of each.

To form into casoncelli, fold the corner with the filling over itself, and roll towards the centre of the square so that the opposite corner just peaks out. Press down on either side of the filling to seal the outer edges.

Heat 2 tbsp of olive oil in a medium-sized frypan, on medium-high heat, and then carefully fry a few leftover shiso leaves; remove as soon as they turn a bright green, as little as 20 seconds. Transfer to drain on paper towels. These will be used to garnish.

Next, fry the pasta in batches of around 7-8, until the undersides are golden brown and crispy. Add 1/2 cup of water, cover, and cook for 3-4 minutes until all water has been absorbed or evaporated and pasta is al dente. Repeat until all are cooked, adding 2 tbsp of oil for each batch.

To puff the quinoa, mix it with the water until evenly soaked; heat a pan on medium-high.

Thinly spread the quinoa in the pan, and break it up gently as it begins to crackle. Remove as soon as it begins to brown - this should only take a few seconds.

Serve the pasta in warmed broth, with one salted plum per person, garnished with the puffed quinoa, fried shiso leaves, and cornflower.