Tip the flour on to the work surface and create a well in the centre. Crack the eggs into the well, beat the eggs in the well using a fork, gradually mixing in the flour from the inner edges to create a thick paste. Mix in the remainder of the flour. Knead the dough for approx. 10 mins. until it is smooth and no longer sticks to your hands. Shape into a ball, wrap in cling film and leave to rest at room temperature for approx. 1 hr.
Halve the dough, roll out to approx. 2 mm thick on a lightly floured surface. Loosely fold the dough twice, cut into noodles approx. 1 cm wide, repeat the process with the remainder of the dough. Cook the noodles in salted water until al dente, drain. Return the noodles to the pan, add the oil, cover and set aside.
Heat the oil in a non-stick frying pan. Fry the fish in batches for approx. 2 mins., remove from the pan, season. In the same pan, sauté the shallots and leek with a dash of oil for approx. 1 min. Pour in the Prosecco and stock, bring to the boil. Stir in the cream cheese. Return the fish to the pan and heat gently. Plate up the noodles with the sauce, garnish with parsley.