Make the corn custard

• Blend the corn kernels with the eggs and cream until smooth.
• Pass the mixture through a sieve, season with salt and pepper.
• Pour into a heatproof dish and bake in a water bath until just set.

Make the enriched egg yolk pasta

• Mound the flour on a work surface and make a well in the centre.
• Add the egg yolks and work into a firm, smooth dough.
• Wrap and rest the dough.

Make the spinach pasta

• Blend the blanched spinach with a little water, then pass through a sieve.
• Knead the spinach purée into the remaining flour to a smooth green dough.
• Wrap and rest the dough.

Shape the corn cob pasta

• Roll both doughs thinly and cut into strips.
• Weave the yellow and green strips into a husk shape around a corn cob core.
• Fill the pasta husk with the corn custard using a piping bag and seal.

Make the beurre blanc

• Simmer the shallot with the white wine and vinegar until reduced by half.
• Whisk in the cold butter piece by piece off the heat until emulsified.
• Season and keep warm.

Fry the sage

• Heat the olive oil in a frying pan.
• Fry the sage leaves until crisp, then drain.

Cook the pasta and serve

• Boil the corn cob pasta in salted water until al dente.
• Plate with the beurre blanc, the crispy sage and grated parmesan.