Method

• 1.
  To make the pasta dough, place flour and 3 tsp fine sea salt in a stand mixer fitted with the dough hook attachment. Make a well in the centre, add the eggs and beat on low speed to combine. Once dough comes together, increase speed to medium and knead for 10 minutes or until smooth. Cut dough into 4 even pieces, enclose individually in plastic wrap and rest at room temperature for 30 minutes. (You can make the dough 1 day ahead and refrigerate; bring to room temperature before rolling.)
• 2.
  Meanwhile, melt ghee in a non-stick frypan over medium heat and add breadcrumbs. Crush 1 garlic clove and add to pan with leaves from 1 thyme sprig. Cook, stirring, for 5-6 minutes or until golden. Transfer to a bowl and set aside.

• 3.
  To make the pappardelle, start on the thickest setting of your pasta machine. Run dough through 2-3 times, folding it in half each time, until elastic. Keep rolling the dough through the settings, reducing the thickness each time, until 2mm thick. Place pasta sheets on a semolina-dusted tray and cover with a clean tea towel while you roll remaining pieces. Roll up dough sheets into cylinders and, using a sharp knife, cut dough into 1.5cm strips and return to semolina-dusted tray.
• 4.
  Heat oil in a non-stick frypan over medium-low heat. Slice remaining 2 garlic cloves and add to pan with eschalot and leaves from remaining thyme. Cook, stirring, for 4-5 minutes or until softened. Add wine and simmer for 2-3 minutes or until reduced by half.
• 5.
  For the gremolata, combine all ingredients except garlic flowers in a bowl with a pinch of salt flakes.
• 6.
  Working in batches, cook pasta in a saucepan of boiling salted water for 1-2 minutes or until it floats to the surface. Drain and repeat with remaining pasta. Reserve 1/2 cup pasta water and add to white wine sauce. Add lemon juice and pasta, and, using tongs, gently stir to completely coat pasta in the sauce. Divide among serving plates and scatter with garlic breadcrumbs, gremolata and garlic flowers, if using.