Recipe |Chilli Prawn Tagliatelle


For the Pasta:

This recipe is for 4 people, but the rule I follow is 1 egg, 100g flour per person.

  • 4 eggs
  • 400g Plain Flour
  • Generous pinch of salt


  • 3 Courgette, grated
  • 4 chillies, deseeded, thinly sliced
  • 6 garlic cloves, thinly sliced
  • Extra virgin olive oil


  1. Heap the flour on a clean work surface, making a well in the centre.
  2. Crack the eggs into the well and add salt.
  3. Gently beat the eggs with a fork, drawing in the flour a little at a time, until the mixture forms a dough.  Note: If it starts to become too dry,  slowly add a few drops of water. (Alternatively, place all the ingredients in a food processor and whizz together until the mixture forms a smooth dough.)
  4. Knead the dough by hand on the work surface, stretching it as much as possible.
  5. Roll back into a ball and repeat the stretching and kneading operation for at least 5 minutes, until the pasta is smooth and elastic and no longer sticks to your fingers.
  6. Wrap in cling film and put to rest for at least 30 minutes.
  7. Divide the ball of dough in half. Lightly flour the work surface and the rolling pin. Roll out each piece of dough as thinly and evenly as possible
  8. Cut the dough into whatever shape you desire, using a knife or a pasta machine (following the manufacturer’s instructions).
  9. Cook immediately or allow to dry for up to 30 minutes before cooking in a large pan of lightly salted boiling water for 4 minutes.
  10. Meanwhile: Melt the butter with a splash of oil in a large frying pan on a medium heat.
  11. Add the prawns, chilli and garlic and then cook until the prawns are cooked through.
  12. Add the courgette, and cook for 2 minutes.
  13. Drain the pasta once cooked, reserving a little cooking liquid.
  14. Add the pasta to the frying pan and toss with the courgettes and prawns.
  15. Add some pasta water if it looks a little dry.
  16. Season to taste and serve.
  17. Serve with a little bit of extra virgin olive oil.



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