For the Fresh Tagliatelle:

For the Prawns:


  1. To make the pasta, combine all ingredients into a food processor until a dough forms.
  2. Turn the dough out onto a clean work bench and knead the dough until a smooth ball forms. If the mixture is too dry, add a little water.
  3. Rest dough for 30 minutes.
  4. Roll out the pasta dough 3 times through the pasta machine on each setting to laminate the dough.
  5. Roll the pasta out to the 2nd thinnest setting and the cut long thin strips of Tagliatelle by hand.
  6. Prepare the prawns by removing the heads, veins and shells, whilst keeping the tail intact.
  7. Dice the chillies and garlic.
  8. In a hot fry pan, add the olive oil, garlic and chilli and begin to cook for about 30 seconds, before adding the prawns.
  9. Whist the prawns are cooking, add the long strands of Tagliatelle to a pot of salted boiling water and cook for about 2-3 minutes or until al dente.
  10. Add the lemon juice and zest to the prawns with a bit of cooking water from the pasta.
  11. Once the pasta is cooked, add it to the pan with the prawns and toss to combine. Add a drizzle of oil to create a light sauce.
  12. Serve with some extra lemon zest and freshly cracked pepper.