To make the pasta

• Place eggs, yolks and salt into a food processor and switch on to full speed.
• Add flour a tablespoon at a time until it resembles bread crumbs.
• Stop mixing and squeeze the crumbs together to form 2 balls, wrap in cling film and allow to rest for 30 mins in the fridge.
• Use a rolling pin to roll out each ball to 3-5mm thick, so it will fit through the pasta machine. Pass it through each setting, starting with the widest until it is the thinnest it can be.
• Attach the cutting tool to the machine and feed the sheets through to create your fettucine, dust with semolina and put to one side.

For the Chicken

• Bring the chicken stock to the boil and pour it over the dried morels in a bowl. Allow to stand for 30 minutes.
• Carefully remove the morels from the stock and put to one side.
• Strain the chicken stock into a saucepan and add the Madeira, white wine, and Noilly Prat, bring to the simmer and reduce by half.
• Add the double cream and bring back up to the simmer, cook for 5 minutes till sauce starts to thicken.
• Remove from heat, add the cooked baby leeks, soaked Morels, chives and tarragon and allow to stand. Correct seasoning.
• Bring a large pan of salted water to the boil and place a little oil in a frying pan and onto the heat.
• Fry the chicken strips in the oil until golden brown on all sides, add the butter and continue to cook in the foaming butter for a further 2 minutes. Place the chicken onto some kitchen paper to remove excess oil and then drop then into the sauce and allow to sit for 5 minutes.
• Meanwhile cook your fresh fettucine in the boiling salted water for 2-3 minutes and strain.
• Using tongs divide the fettucine between 4 warmed bowls
• Top with the chicken strips also equally divided between 4 and finally spoon over lashings of the morel sauce and serve immediately.