Combine the flour and eggs in a mixer then add the water and half the melted butter. Season and set aside.

Chop a few mixed herbs, ideally fennel feather, basil and parsley. Make two pancakes per person and allow to cool. Then cut into tagliatelle size strips.

Deep fry in sunflower oil for a couple of minutes, until crisp. Serve hot with grated Parmesan and sea salt.