Method

• 1.
  To make the walnut sauce, place walnuts, bread, milk, stock, parmesan, garlic, spices and parsley in a food processor and whiz until well combined. With the motor running, gradually add oil in a steady stream until combined. Season to taste.
• 2.
  For the pasta, combine eggs and flour in a bowl. Using your hands, stir into a dough. Transfer to a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Enclose in plastic wrap and stand for 30 minutes (or chill overnight).
• 3.
  Divide dough into 4 even pieces. Cover 3 portions with a clean tea towel and set aside. Start on the thickest setting of your pasta machine. Press dough to flatten slightly and pass through 2-3 times, folding it in half each time, until elastic. Without folding in half, keep rolling the dough through the settings, reducing the thickness each time, until 2mm thick. Place pasta on a lightly floured surface and repeat with remaining dough. Using 7.5cm cookie cutter, cut rounds from pasta sheets (remaining pasta can be re-rolled; however, texture will be slightly tougher. Place 4 cups (1L) extra stock and 8 cups (2L) water in a large saucepan and bring to the boil. In 2 batches, boil pasta for 2 minutes or until al dente. Scoop out with a slotted spoon and drain. Repeat with remaining pasta.
• 4.
  Meanwhile, heat sauce in a large saucepan over high heat. Add remaining 2 cups (500ml) extra stock and cook, stirring constantly, until sauce is smooth and heated through. In batches, add pasta to sauce and fold through gently.
• 5.
  Divide among serving bowls, scatter with extra walnuts, parsley and parmesan, and drizzle with extra oil to serve.