Make the egg pasta dough

1. Mix the ‘00’ flour and plain flour together in a bowl, add the eggs and mix gently to form a dough, adding a little water if necessary.
2. Transfer to a lightly floured work surface and knead the dough until smooth. Wrap in cling film and leave to rest in the fridge for at least 1 hour.
3. Using a pasta machine, roll out the pasta dough until roughly 1mm thick, then cut into sheets and slice into tagliolini strips around 1mm wide. Dust with a little flour and place in the fridge .
4. Make the sauce
5. Put the garlic and chilli into a pan with 2 tablespoons of the olive oil. Cook on a medium heat until the garlic is golden brown and then add half of the vegetable stock.
6. Bring a pan of salted water to the boil, add the tagliolini and cook for 1 minute.
7. Drain the tagliolini, then add it to the pan with the garlic and chilli. Add the white crab meat and the remaining stock and heat through for a couple of minutes.
8. Add the lemon zest, parsley, dill and the final tablespoon of olive oil. Season with salt and pepper, and serve garnished with a little dill.