Pasta alla chitarra with fresh mackerel ragù, capers, tomatoes and Taggiasca olives

To make the pasta, place the flour in a bowl and make a well in the centre. Add the eggs and egg yolk and bring together, kneading until the dough is smooth and elastic. Wrap tightly in cling film and refrigerate for at least 30 minutes

Meanwhile, pour the vegetable stock into a saucepan and bring up to the boil for the ragù. Clean the mackerel by trimming off the fins and tail and slicing the fish open along its belly, removing the guts and innards. Wash and rinse the mackerel thoroughly under cold running water, then blanch in the pan of stock along with a few bay leaves and black peppercorns

Carefully lift the mackerel out of the pan, removing and discarding the skin. Cut away the fillets and set to one side, then place the bones back into the broth and continue to boil for 20 minutes

Once the pasta dough has rested, roll out through a pasta machine to create a sheet of dough 2mm thick. Cut the sheet into long strips about 3mm wide, preferably with a chitarra pasta cutter. Dust lightly with flour and set aside until ready to cook

Chop the shallot, carrot and parsley stems and sauté with a little olive oil and chilli in a large frying pan. Pour in the fish broth and reduce until it reaches a sauce-like consistency

Add the mackerel fillets to the pan, season with salt and sauté for a couple of minutes until cooked through and beginning to break down to form a ragù-like texture. Stir in the olives and capers, check the seasoning and set aside, keeping warm until ready to serve

Bring a large pan of salted water to the boil and cook the pasta until al dente. Drain, then add to the mackerel ragù along with the plum tomatoes. Cook for 1–2 minutes more until the tomatoes have softened and the pasta has been evenly coated in ragù

To serve, divide the pasta between deep plates or bowls, spooning any remaining ragù left in the pan over the top. Drizzle with a little olive oil and serve immediately