Mummy with Ragù

Method

1. Bring a pot of salted water to a boil for the tagliatelle.
2. Prepare the eyes: cut two thin slices from a piece of Parmesan (or other cheese). Using a Parisienne scoop or an apple corer (16 mm diameter), cut two circles from the cheese slices.
3. Place two black peppercorns on top of the cheese circles to form pupils. If you want them to stay in place, lightly press them in or carve a small hole in the cheese.
4. When the water boils, add the tagliatelle and cook until al dente, tasting occasionally.
5. Drain the pasta and immediately toss with plenty of Bolognese ragù. Add a little pasta water if needed to help mix.
6. Roll the ragù-coated tagliatelle using a kitchen fork and a ladle: take a generous forkful and roll it into a cylinder, then gently slide it onto a plate.
7. Shape the roll into a teardrop/gourd-like form (like a mummy) using two forks.
8. Position the cheese eyes on the mummy's head.
9. Using a spoon and a fork, make a small opening where the mouth should be.
10. Add a bit of ragù just outside the mouth opening and also push some ragù inside the hole to make it look like the mummy is bleeding sauce from its mouth.
11. Serve immediately. Practice a few times; it's quick once you get the hang of it.