Directions

1. Make a nest of flour on a clean surface, add the eggs to the middle together with a little olive oil. Slowly whisk the eggs and incorporate with the flour, when incorporated knead for about 10 minutes to a smooth dough ball.

2. Cover the dough in plastic wrap and let rest at room temperature for about 30-60 minutes.
3. In the meantime clean your mussels under some cold water and pick out the cracked and broken ones. Set aside in a bowl with water.
4. Make slices of the garlic, slice the stems of the parsley and cut the cherry tomatoes into quarters or six pieces.
5. Slice the dough ball in 6 pieces and roll out on a floured surface until you can almost see through it. Slice into the desired pasta shape and boil until al dente in salted water for a few minutes.
6. Add olive oil to a big pan, saute the garlic, parsley stems, tomato paste and nduja until fragrant. Toss in half of the tomatoes and cook another few minutes, before adding the mussels with a splash of white wine.
7. Put the lid on the pan and shake after a few minutes to mix the mussels. When the mussels are almost open, add in the other half of the tomatoes, chopped parsley leaves, salt and pepper.
8. Take ½ to ¾ of the mussels out of the pan and go in with the al dente pasta and some pasta water. Let the sauce thicken and serve directly.
9. Plate the pasta with a little more sauce on top, mussels on top and some chopped parsley. Enjoy!