A Perfect Pantry

Ingredients

• 2 1/2 cups 'OO' flour
• 1/2 teaspoon salt
• 4 x 59g free range eggs
• 2 tablespoons olive oil
• 60 grams butter
• 2 tablespoons olive oil
• 4 clove garlic minced
• 800 grams raw prawns peeled
• 2 teaspoons dill roughly chopped
• 2 teaspoons thyme roughly chopped
• 1 tablespoon basil roughly chopped
• 1 cup parmesan cheese grated

Directions

1. Place the flour, salt, eggs and olive oil into the processing bowl with the processing blade attached and process until the mixture becomes a dough ball, approximately 1 minute.
2. Remove from the processing bowl and push through a pasta maker to make linguini. Use the instructions on the pasta maker. Dust with extra flour, spin into small piles on a tray and set aside to dry for 10 minutes.
3. Set 4 litres of water in a large pot and allow to come to the boil. Add the pasta and cook for 1 minute. Sieve using a plastic sieve and set aside to drain for 1 minute.
4. Heat the wok up to a high heat and add the butter, oil and prawns and cook until prawns have turned bright orange. Add the dill, thyme, basil and parmesan cheese and toss through the pasta.
5. Serve immediately.

If you don’t have a pasta maker, use a rolling pin to roll the pasta really flat and then cut using a small knife. Make sure you use lots of flour so it doesn’t stick together too much!

This recipe was developed using a Kambrook Appliance.