Silk handkerchiefs with walnut butter and conditioner egg yolk

I tried making my favourite dish from Bancone. I've never made fresh pasta, made a beurre blanc or confited an egg yolk before but this turned out pretty well.

There's definitely some things I learned from making this that I'd adjust in the future (Silk handkerchiefs are a nightmare to cook and should be handled in very small batches).

I now need to go back to Bancone to compare and figure out the differences!