Place the flour on a clean surface and make a well in the center. Add the eggs and bring together with your hands, gradually incorporating all the flour from the sides of the well until it forms a dough. 

Continue to knead the dough until it the texture is smooth and consistent, then transfer to a bowl. Cover with cling film and leave to rest in the fridge for 30 minutes. 

Once rested, use a pasta machine or rolling pin to roll out the dough into a sheet 1mm. Leave to stand for 10 minutes to dry out a little, until the dough is no longer sticky, then fold the dough over itself. Cut thin strips along the folded dough, then unfold the tagliolini and shape into nests. Dust semolina flour to avoid clumping and set aside until ready to cook. 

Chop the thyme very fine

Add thyme, parmigiano, creme fraiche, and salt and pepper (to taste) to a bowl and mix well

Add creme fraiche mixture to a sauce pan with very low heat.

Boil fresh pasta for 2 minutes in salted water

Add pasta to pan with creme fraiche and turn heat to high. Add 1-2 tbs pasta water. Let the mixture boil and emulsify. Swirl the noodles in the pan to mix and help make the dish creamy and uniform. Continue to swirl and bubble for 1 minute. Test a noodle to make sure it’s perfect.

Plate with beautiful purple greens, olive oil, a few flecks of flake salt, and a hearty sprinkling of parmigiano!