2 sticks celery, chopped
¼ tsp chilli flakes
1 large garlic clove, grated
1 small onion, finely chopped
1 sprig of fresh rosemary, leaves finely chopped
150ml/5fl oz chicken stock
400g/14oz 00 pasta flour
salt and freshly ground black pepper
¾ tsp fennel seeds, roughly ground in a pestle and mortar
1 tbsp olive oil
2 tsp salt
150ml/5fl oz double cream
4 free-range eggs, lightly beaten
50²µ/1¾´Ç³ú Parmesan cheese, freshly grated
400g/14oz good quality coarse pork sausage meat
150ml/5fl oz dry white wine