10g/⅓oz dill, roughly chopped, plus extra for garnish
salt and freshly ground black pepper
Mix the flours together in a bowl. Add the eggs and mix gently to form a dough, adding a little water if necessary.
Transfer the dough to a lightly floured work surface and knead until smooth. Wrap in cling film and leave to rest in the fridge for at least 1 hour.
Using a pasta machine, roll out the pasta dough until roughly 1mm thick. Cut the dough into sheets and slice into thin strips about 3mm wide. Dust with a little flour, cover and leave in the fridge until ready to cook.
To make the sauce, heat 2 tablespoons of the oil in a saucepan over a medium heat. Add the garlic and chilli and cook until the garlic is golden brown. Add half of the vegetable stock and allow to bubble.
Meanwhile, bring a large saucepan of salted water to the boil, add the tagliolini and cook for 1 minute.
Drain the tagliolini and add to the garlic and chilli. Add the white crab meat to the pasta with the remaining stock and heat through for a couple of minutes.
Add the lemon zest, parsley, dill and remaining olive oil. Check the seasoning, garnish with a little more dill and serve.