- 200g strong plain flour, plus extra to dust
- 1 egg
- 3 eggs yolks
- 1 tbsp extra virgin olive oil
- Pinch of sea salt
- 2 tbsp extra virgin olive oil
- 200g peeled prawns
- 2 cloves garlic, finely chopped
- 1 red chilli, deseeded and finely chopped
- Zest and juice of 1 lemon
- 200g cherry tomatoes, halved
- 2 tbsp brandy
- 140ml single cream
- Salt and freshly ground black pepper
- 1 large handful fresh parsley, roughly chopped
- 30g Parmesan cheese, grated
- To make the pasta, mix the flour with the egg and yolks, olive oil and salt. If too dry, sprinkle with a little water if too sticky, add a little flour. Divide the dough into four equal portions, wrap in clingfilm and leave in the fridge for at least 30 minutes.
- Using a pasta machine, gradually roll each piece until you have thin sheets of pasta, dusting the pasta with flour if needed between each pass through the machine.
- Attach the fettucine cutter to your pasta machine, roll the pasta through it and then hang the pasta strips to dry on a rack for about 20 minutes before cooking.
- To cook, place the fettucine in boiling water for approx. 4 minutes.
- To make the sauce, put the olive oil in a frying pan set over a medium heat, add the prawns, garlic, chilli, lemon zest and tomatoes and fry for a couple of minutes. Carefully add the brandy don’t worry if it flames, it will only last a few seconds.
- Add the cream, allow to simmer gently for 2 minutes and remove from the heat.
- Season the sauce to taste and add the lemon juice.
- Stir into hot, cooked pasta, sprinkle with parsley and Parmesan and serve immediately.