For the pistachio pasta, mix together the three kinds of flour and make a well in the middle. Whisk the eggs, add them to the flour and mix until you obtain a smooth and consistent mixture. Place the dough in the fridge for approximately 2 hours

Roll out the dough with a pasta machine until it is approximately 3mm thick, then cut into thin strips to make fettuccine. Arrange them in a nest and let them dry for a couple of hours before cooking

For the mortadella emulsion, heat the water to 50°C and stir in the cornflour until dissolved

Add the remaining emulsion ingredients to a blender then pour in the cornflour solution. Blitz to a smooth paste, then transfer to a bain marie and keep at a consistent temperature of 40°C

Cook the leeks in a dry frying pan over a high heat, turning them until they are very burnt and charred. Cut away the charred exterior part with a knife and pass it through a sieve, collecting the black powder that comes through

To serve, heat the olive oil and vegetable stock in a pan and blitz with a hand blender to emulsify

Cook the pasta in boiling salted water for 2 minutes, then drain and mix with the oil and vegetable stock emulsion

On a flat, square plate, make three small quenelles of mortadella emulsion. Add pinches of leek powder around the plate, and finally place the fettuccine in the centre. Add drops of the emulsion that you mixed with the pasta, and garnish with chopped pistachios and flowers