Smoked kangaroo pasta with almonds and sun dried tomatoes

Pasta

1. Tip the flour on to a bench and make a well in the centre
2. 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
3. Knead the dough until it is shiny and firm to the touch, about ten minutes
4. Form it into a ball, and then flatten this into a disc
5. Wrap in plastic film and refrigerate for 30 minutes
6. Before beginning to roll the pasta, bring a large pot of salted water to the boil
7. Cut the chilled pasta dough in half, then wrap one piece carefully in plastic film and freeze for another use
8. Using a pasta machine, roll the remaining dough through at fettuccine thickness – cut the dough into strips
9. Cook the pasta until the water comes back to the boil, strain into a colander, but do not refresh water
10. Set aside and cover when cooked.
11. Liberally sprinkle with extra virgin olive oil

Sauce

1. Warm the sun-dried tomatoes and almond flakes gently in extra virgin olive oil, being careful not to burn or crisp them
2. Remove from heat and quickly toss through the paper-thin kangaroo
3. Pile the mixture on top of the piping hot pasta and scatter liberally with the parmesan