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Pasta Dough

150g strong flour or type “00” flour
Pinch salt
3 egg yolks

Mix the flour and salt in a bowl and make a well in the centre.
Add the yolks and bring together with a little water to a dough. Knead on a floured surface for 2 minutes, wrap in cling and chill for 30 minutes.
Roll out in a pasta machine or divide in half and roll each half into a sausage, then a rectangle and roll as thin as you can.
Cut into lasagne sheets.
Alternatively, buy 4 fresh lasagne sheets.
Poach each sheet in boiling water for 30 seconds then add to iced water.
Pat dry and place each on a sheet of cling.

Filling

1 large leek, split, washed and chopped
2 tablespoons olive oil
4 baked potatoes
100g sharp cheddar
Handful chopped parsley

Peel the potatoes, cut in half and boil in salted water until soft. Drain and return to pan to dry out.
Mash well.
Cook the leeks in the oil until soft. Season with salt and pepper and add to the mashed potatoes, with the cheese and parsley. Check seasoning.
Spread a quarter over each pasta sheet evenly leaving a ½ cm border at the top of each. Brush the top edge with egg yolk and roll up in the cling.
Repeat and chill for an hour.

Basil Oil

Handful fresh basil leaves
75ml olive oil
Salt and pepper to taste

Blend to a smooth oil.

Two ways to cook –

1. To Pan fry - Slice each tube into 5. Heat 2 tablespoons of oil in a large frying pan and add the pasta. Cook for 2 minutes each side.Place on a platter and drizzle over the oil and scatter with grated parmesan.
2. To bake – slice each tube and place in a large buttered baking dish. Set oven to 180°c. Drizzle over a teaspoon of cream on each pasta piece and cover with grated parmesan or cheddar. Bake until bubbling – about 20 minutes. Drizzle with basil oil and serve.