Name: Lemon chilli spaghetti
Prep time: 50 min
Cook time: 8 min
Total time: 58 min
Yield: 4
Ingredients: 2 2/3 plain flour, plus extra; pinch salt; 4 egg; 2 tablespoon olive oil, plus extra, to drizzle; 2 clove garlic, finely chopped; 1 long red chilli, finely chopped; 1/2 cup grated parmesan; 1/4 cup finely chopped parsley; 1 lemon, zest finely grated and juiced

Ingredients

2 2/3 plain flour, plus extra

pinch salt

4 egg

2 tablespoon olive oil, plus extra, to drizzle

2 clove garlic, finely chopped

1 long red chilli, finely chopped

1/2 cup grated parmesan

1/4 cup finely chopped parsley

1 lemon, zest finely grated and juiced

Method

1.Sift flour and salt into bowl. Make well in centre and add eggs. Stir until firm dough forms. Knead for 8-10 minutes until smooth. Cover in plastic wrap. Chill for 30 minutes.

2.Halve dough and lightly dust with flour. Roll through a pasta machine on widest setting (or with rolling pin). Fold in pasta. Feed through again. Repeat and dust with flour.

3.Continue rolling, reducing the thickness setting each time until pasta is rolled through the last setting on the machine (or until 1 mm thick). Cut into 4 sheets.

4.Dust sheets with flour. Feed through a cutter attachment to cut into spaghetti. Drape ever a broom handle to dry slightly.

5.Bring large saucepan of salted water to the boil. Add pasta, stir once, and cook for 2-3 minutes until al dente. Drain, reserving 1/4 cup cooking liquid.

6.Heat oil in deep frying pan. Saute garlic and chilli 30 seconds. Add pasta and toss with cheese, parsley, zest and juice. Season. Serve with drizzle of oil.

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Ingredients

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