Tip the flour on to a bench and make a well in the centre
Whisk the egg yolks and pour them into the well using a fork to incorporate the egg into the flour until the dough starts to come together, then use your hands
Knead the dough until it is shiny and firm to the touch, about ten minutes
Form it into a ball, and then flatten this into a disc
Wrap in plastic film and refrigerate for 30 minutes
Before beginning to roll the pasta, bring a large pot of salted water to the boil
Cut the chilled pasta dough in half, then wrap one piece carefully in plastic film and freeze for another use
Using a pasta machine, roll the remaining dough through at fettuccine thickness – cut the dough into strips
Cook the pasta until the water comes back to the boil, strain into a colander, but do not refresh water
Set aside and cover when cooked.
Liberally sprinkle with extra virgin olive oil
Warm the sun-dried tomatoes and almond flakes gently in extra virgin olive oil, being careful not to burn or crisp them
Remove from heat and quickly toss through the paper-thin kangaroo
Pile the mixture on top of the piping hot pasta and scatter liberally with the parmesan
Courtesy of Maggie Beer at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.
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