Pasta 400 g flour 4 eggs Pinch salt Serves 4
Sauce 1 1/4 cup (60 ml) olive oil 2 cloves garlic, finely chopped 1 tsp (5 ml) dried chilli flakes or 1 fresh red chilli 2 cups Swiss chard, finely shredded Serves 2
Sauce 2 Olive oil 1 bunch spring onions, chopped 2 large ripe tomoatoes, chopped 250 g smoked salmon off cuts 1/2 cup (125 ml) cream Handful dill Salt and milled pepper
Pasta Place flour and 4 eggs in a blender and mix until it comes together in a ball. You may need to add an extra egg. This process can be done by hand: place flour on a clean surface, make a well in the centre and use a fork to beat in eggs one at a time to form a stiff dough. Turn on onto a floured surface and knead until elastic, rest for 30 minutes. Break dough into 4 pieces. Flatten with the palm of your hand and roll through your pasta machine. Cook in loads of salted boiling water.
Sauce 1 Heat oil in a pan and fry garlic and chilli for a few seconds. Stir through spinach and toss to coat. Toss through fresh pasta, with salt and milled pepper Serve with extra olive oil and lashings of parmesan.
Sauce 2 Heat oil and fry spring onions for a minute. Add tomatoes and cook for 2 – 3 minutes. Stir in salmon, dill and cream and cook to heat through. Season with salt and a liberal amount of black pepper