Salt cod tortelli with mushroom broth

Begin by making the pasta dough. Using a stand mixer with a dough hook, kneed the ingredients together to form a dough. Once the dough becomes springy, wrap in cling film and rest in the fridge for 30 minutes

Place the mushrooms, salt and water in a pressure cooker and cook for 20 minutes. Once cool enough, safely release the pressure, then add the thyme and leave to infuse for 15 minutes. Pass through a fine sieve and set aside

To make the filling, dice the onion and sauté in a dash of oil. Once soft, remove from the pan and add the salt cod

Sauté for a couple of minutes until cooked through, then place in a high-power blender with the onions and herbs and blitz to a smooth paste. Leave to cool then transfer to a piping bag

To assemble the tortelli, roll the pasta gradually through a pasta machine to a thickness of 1–2mm (the thinnest setting) and flour a work surface liberally

Use an 8cm pastry cutter to cut out circles of the pasta. Keep the pasta you are not using covered by a tea towel

Pipe a blob of the filling into the centre of each circle and moisten the edge with a very small amount of water using a pastry brush. Gently fold the pasta over and seal at the top. Work your fingers down the edges to seal, pushing out any air bubbles as you go

Take the corners of the pasta, bring together around your little finger and press together to seal. Repeat until have used all the pasta and filling, storing them on a floured tray until you are ready to cook

Gently reheat the broth in a small pan

Cook the tortelli in salted boiling water for 3–4 minutes, then serve with the warm broth and tarragon leaves to garnish