Rustic homemade pasta

• Put both flours in a food processor. Put the lid on the food processor, turn it on, and slowly pour the hot water through the spout. The mixture will first look like wet sand, then form tiny little balls whirling around the bowl and finally, after a few seconds, form a big ball in the middle. Let it go for another 30 seconds to knead the dough, then turn it off.

• Put both flours in a food processor. Put the lid on the food processor, turn it on, and slowly pour the hot water through the spout. The mixture will first look like wet sand, then form tiny little balls whirling around the bowl and finally, after a few seconds, form a big ball in the middle. Let it go for another 30 seconds to knead the dough, then turn it off.

Cut off a palm size piece of dough and flatten it slightly. Dredge it in flour and then put it through a pasta machine on a number 1. Keep flouring the dough and progressively increasing the notches on your pasta machine until the dough is your desired thinness. (On my machine this is a 4 or 5.) Proceed with the rest of the dough.

• Once all the dough has been rolled, you can put each piece through the machine using the tagliatelle attachment so you will have thin ribbons of pasta. Be sure to cut extra long pieces to a desired length before putting through the tagliatelle setting. Sprinkle a bit of semolina flour over each nest of tagliatelle so that the ribbons don’t stick together.

• To store the pasta, toss it with a little semolina or flour then wrap it in plastic wrap or put in a covered container and refrigerate for 2-3 days.

• When you are ready to cook the pasta, get a large pot of salted water boiling (about 2 litres) and then add the noodles and cook for 2-3 minutes.

• Serve with the sauce of your choice. These noodles are lovely with fresh homemade pesto.