160 grams all purpose flour and 2 large eggs
or
240 grams all purpose flour and 3 large eggs
and
a tablespoon of olive oil
a teaspoon of salt

Sift the flour into the bowl of a stand mixer.  Add the eggs, olive oil and salt.  Use a dough hook and beat to form a ball of dough with consistent texture.  Refrigerate for half an hour before putting this through your pasta machine.

Colour, green with dried herbs, red with beetroot or black with squid ink.

Serves: 4-6

225 grams chestnut mushrooms
80 millilitres extra virgin olive oil
1 tablespoon maldon salt (or 1½ teaspoons table salt)
1 small clove garlic (crushed)
zest and juice of 1 lemon
4 sprigs fresh thyme (leaves stripped off)
500 grams linguine
1 bunch fresh parsley (chopped)
2 – 3 tablespoons freshly grated parmesan cheese (or to taste)
freshly ground black pepper

Slice the mushrooms finely, and put in a large bowl with the oil, salt, crushed garlic, lemon juice and zest, and marvellously scented thyme leaves.
Cook the pasta according to packet instructions and drain loosely, retaining some water. Quickly put the drained pasta into the bowl with the mushroom mixture.
Toss everything together well, then add the chopped parsley, grated cheese and pepper to taste, before tossing again, and eat with joy in your heart.

2 garlic cloves finely chopped
45 ml soft butter
zest of 1 lemon
2 anchovy fillets finely chopped
olive oil (optional)

Heat the garlic, butter, lemon zest and anchovies in a pan.  Add a little olive oil if necessary.

Serve over sautéd asparagus and or beans.  Garnish with Parmesan shavings.