Pork, Banana Prawn, and Shiso Matcha Casoncelli with Rib and Red Radish Broth - Pasta et Al

Ingredients

• 1 teaspoon black peppercorns
• 400 g spare ribs (crosscut)
• 2.5 litres water
• 1 teaspoon apple cider vinegar
• 4 garlic cloves (smashed)
• 1 bunch red radish (thinly sliced)
• Salt and pepper (to taste)
• 400 g white stoneground flour
• 3 eggs
• 3 egg yolks
• 35 g matcha powder
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon salt
• 200 g pork (meat retained from broth spare ribs)
• 100 g banana prawns meat
• Two handfuls shiso leaves
• 2 tsp grated ginger
• 1 spring onion (chopped)
• 1 tsp sesame oil
• 1 tsp soy sauce
• 1 egg
• 8 tbsp olive oil (extra virgin)
• 4 pickled Japanese plums (umeboshi)
• 1/4 cup quinoa
• 1 tablespoon water
• Small handful dried cornflower