1. We'll start with the pasta… Add the flour to a work surface and make a well. Crack the eggs into the well and add a pinch of sea salt. Use a fork to break the eggs and gently beat them. Slowly incorporate the flour, bit by bit, until everything starts to come together.
Use your hands to knead the dough for about 10 mins. The dough is ready when it’s smooth all the way through and has some ‘spring’ to it when you poke it. Flatten into a disc, wrap tightly in clingfilm, and leave to rest in the fridge for a minimum of 30 mins (or ideally overnight). The resting time will create a smoother, more pliable dough.
NOTE: if the above sounds like a faff, add the flour, eggs, and a pinch of salt to a food processor. Blend until a rough dough forms. Remove from the food processor and knead for 2 mins before wrapping in cling film.
2. To make the filling, add the goat's cheese to a mixing bowl and beat with a spatula until smooth. Now add in the parmesan, ricotta, cayenne pepper, honey, lemon juice, salt and pepper. Mix until fully combined. Put into a piping bag. Transfer to the fridge until needed.
3. Once rested, unwrap the pasta dough. Cut it in half and pass the first piece through the lowest setting of a pasta machine. Fold one third of the dough back onto itself, then do the same from the other end. You should end up with the dough in three layers.
Turn the dough through 90 degrees, squash the layers down slightly and pass through the widest setting of the machine. Dust lightly with flour and pass it through the widest setting one more time. Now start to work your way down through the settings, passing through each setting twice, until you reach the final setting. Repeat for the second piece.