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
- Heap the flour on a clean work surface, making a well in the centre.
- Crack the eggs into the well and add salt.
- 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.)
- Knead the dough by hand on the work surface, stretching it as much as possible.
- 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.
- Wrap in cling film and put to rest for at least 30 minutes.
- 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
- Cut the dough into whatever shape you desire, using a knife or a pasta machine (following the manufacturer’s instructions).
- 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.
- Meanwhile: Melt the butter with a splash of oil in a large frying pan on a medium heat.
- Add the prawns, chilli and garlic and then cook until the prawns are cooked through.
- Add the courgette, and cook for 2 minutes.
- Drain the pasta once cooked, reserving a little cooking liquid.
- Add the pasta to the frying pan and toss with the courgettes and prawns.
- Add some pasta water if it looks a little dry.
- Season to taste and serve.
- Serve with a little bit of extra virgin olive oil.