Ingredients

Method

• 500 g flour, such as “00” or cake flour
• 4 free-range eggs
• 6 free-range egg yolks
• Sea salt and freshly ground black pepper
• 16 baby shallots, peeled
• 3 T olive oil
• Semolina, for rolling
• 1 fresh red chilli

Method

Ingredients

Preheat the oven to 180°C.

Place the flour in a bowl and make a well. Add the whole eggs, egg yolks and salt. Combine until a soft dough forms. Knead until elastic and soft, then refrigerate for 1 hour.

Place the baby shallot bulbs in tinfoil parcels with a little olive oil and sea salt. Roast in the oven for an hour or so, until sweet and soft.

Remove the pasta dough from the fridge and roll out on the semolina, using a pasta machine or rolling pin, until thin.

Cut large strips of pasta to make pappardelle, or broad fettucine. In rapidly boiling, salted water, cook the pasta for 3 to 4 minutes, until al dente. Drain.

Pound the fresh chilli and place in a saucepan with 1–2 T olive oil. Gently heat until the oil becomes slightly red and soaks up the flavour of the chilli.

Remove from the heat and drizzle over the pasta and serve with the sweet roasted shallots. Season to taste.

TASTE’s take:

I like these hand-cut, hand-rolled pasta sheets as they are a little chunky and delicious with roasted shallots and a dash of fiery chilli.