Method

• 1.
  Preheat the oven to 170°C. Arrange the walnuts evenly on a baking tray and roast for 3-5 minutes until golden brown. Take the tray out of the oven and remove the nuts from the tray to prevent over-browning. Allow walnuts to cool completely before chopping roughly.
• 2.
  For the pasta, mix together semolina and salt in a bowl. Gradually add 1 cup (250ml) water and knead to a smooth dough. Add the olive oil and knead again to combine. Cover with plastic wrap and leave to rest for 30 minutes.
• 3.
  Divide the dough into 150g pieces; roll each piece into a log about 1.5cm wide and cut into 2cm lengths.
• 4.
  Take a piece of dough and, using your thumb, press onto a floured wooden ridged pasta board and roll down to form a sea-shell shape. If you don’t have a ridged board, use a floured work surface: the pasta will be smooth but will still work. Continue until all the dough is used. Store on a floured tray, ensuring the pasta shapes aren’t touching, until ready to use
• 5.
  Bring a large pan of salted water to the boil and cook the pasta for 12-15 minutes: the pasta is intended to be quite firm, but if you prefer a softer texture, cook for a little longer. Drain the pasta and place in a serving bowl.
• 6.
  Heat the butter and olive oil in a frying pan over medium heat until the butter begins to foam. Add the cheese and cook until golden brown. Pour the sauce over the pasta and sprinkle with the walnuts. Season and serve sprinkled with extra cheese over the top.