Pulse flour, salt, and egg yolks in a food processor until breadcrumb texture forms.
Knead dough into a ball, wrap in cling film, and chill for 30 minutes.
Roll dough through a pasta machine until 1.5mm thick.
Scatter basil leaves on half the sheet and fold the other half over to cover.
Roll again to 1.5mm and cut into four 8x15cm rectangles.
Simmer pasta in salted water with 15ml olive oil for 3 to 4 minutes.
Refresh in cold water, drain, and store flat in the fridge.
Mix crushed peppercorns, crab, olive oil, and lime juice in a bowl.
Whisk sieved coral with mascarpone and warm gently before serving.
Combine sauce ingredients in a pan and warm slightly.
Fill pasta with crab, roll tightly, and steam with asparagus for 4 minutes.
Place coral purée and cannelloni on a warm plate.
Top with sauce, asparagus, and rocket leaves to serve.