Homemade Pasta with Creamy Fish Ragout

For the noodles: In a bowl, knead the flour, egg yolks, egg and salt until thoroughly combined. In small portions, roll the dough into a thin layer using a pasta machine. Reduce the roller setting as each portion gets thinner. Spread the nasturtium leaves and flowers over the dough. Fold the dough in half and roll through the pasta machine again. Cut the pasta sheets into long noodles, rectangles or squares ensuring the nasturtium leaves and flowers remain whole. Dust the pasta with flour and rest for 30 minutes. 

For the fish stew: Cut the salmon into 1 cm (approximately 1/4 inch) cubes. Remove the scallop meat from the sheels and cut into cubes. Peel and devein the shrimp.

Place the fish stock in a pot, and bring to a boil until reduced. Stir in the cream and saffron, and season with the pepper and cayenne pepper to taste.

Heat the oil in a non-stick pan. Add the shrimp and cook for 2 minutes. Add the salmon and scallops, and cook for another 1-2 minutes. Add the vermouth and allow to resuce. Stir the fish mixture into the creamy fish sauce.