Jamie proved he could cook with this skilled starter on Come Dine With Me Kingston
For the filling
For the veloute
To make the pasta dough, pile the flour on a clean work surface and place the eggs in the middle. Gradually work the eggs into the flour using a fork. Bring together and knead for 4-5 minutes. Wrap in clingfilm and set aside whilst you make the filling.
For the filling, roughly blend the langoustines and crabmeat, keeping the mixture quite chunky. Heat some oil and butter in a frying pan and fry the mixture for 2-3 minutes. Remove from the heat and stir in the cheese, basil, nutmeg and some salt and pepper.
Using a pasta machine roll the pasta out very thinly, about 10-15 times through the machine. Lay the sheets on a floured surface and cut into rounds or squares. Spoon a tablespoon of filling into the middle of a piece and brush egg around the edge. Place another piece on top and lightly seal, ensuring no air is trapped in the parcel. Repeat with all the pasta and filling then set aside.
For the veloute, gently fry the pancetta in a splash of olive oil. In a separate pan melt the butter and stir in the flour. Cook for a minute or so to make a roux. Meanwhile heat the fish stock in a small saucepan, then gradually add to the roux, stirring constanty until thickened.
Bring a large pan of salted water to the boil with a splash of oil. Add the parcels and simmer for 4-5 minutes until tender.
Drain the pasta and arrange in serving dishes. Pass the veloute through a sieve and spoon over the pasta. Scatter with pancetta, dress with rocket and serve.
Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
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