Mix the flour, oil, egg yolks, water and squid ink for 10 minutes.
Using a pasta machine, roll out thin sheets of dough.
Brush each piece of dough with ghee and sprinkle with parmesan.
Roll each single piece of dough on itself as if forming a nest and cook in the oven at 195°C for five minutes.
In a saucepan, whisk the cream constantly and let it reduce by half.
Once reduced pour a ladle full onto a plate and top with a crispy nest of pasta.
For optimum flavor, break the nest with a spoon and eat together with the cream.
This dish was created by chef Matteo Baronetto as part of the FDL 'Dress the Plate' challenge - here you can see the fashion trend that inspired the plate and read an interview with the chef.