Whole-wheat pasta with almonds, parsley and ricotta

1.For ricotta, heat milk in a large saucepan over low heat until temperature reaches 90-95C (5-8 minutes). Quickly stir through vinegar, remove from heat and skim curds with a slotted spoon as they rise to the surface. Transfer curds to a muslin-lined colander to drain. Refrigerate until required. Discard excess liquid. Makes about 500gm. Leftover ricotta will keep refrigerated in an airtight container for up to 5 days.

2.For whole-wheat pasta, pulse semolina and flour in a food processor to combine. With motor running, add egg, then gradually add 60ml cold water, processing until dough just comes together. Turn onto a lightly floured work surface and knead lightly until smooth, wrap in plastic wrap and refrigerate until required. Divide dough into four pieces, then, using a pasta machine with rollers at widest setting and working with one piece of dough at a time, feed dough through rollers, folding dough and reducing settings notch by notch until you reach the second-last setting and pasta is translucent and 1mm-thick. Cut into 4-5cm rag shapes with a sharp knife, lightly dust with flour and set aside on a floured tray.

3.Cook pasta in a large saucepan of salted boiling water over high heat until al dente (1-2 minutes). Drain and keep warm.

4.Meanwhile, heat butter and olive oil in a large frying pan over medium heat until foaming, add almonds and garlic and stir occasionally until golden (1-2 minutes). Stir through parsley, lemon rind and pasta and season to taste. Divide pasta among bowls, top with 200gm crumbled ricotta, scatter with parmesan and serve immediately.