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To make the pasta, combine all ingredients into a food processor until a dough forms.
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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.
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Rest dough for 30 minutes.
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Roll out the pasta dough 3 times through the pasta machine on each setting to laminate the dough.
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Roll the pasta out to the 2nd thinnest setting and the cut long thin strips of Tagliatelle by hand.
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Prepare the prawns by removing the heads, veins and shells, whilst keeping the tail intact.
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Dice the chillies and garlic.
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In a hot fry pan, add the olive oil, garlic and chilli and begin to cook for about 30 seconds, before adding the prawns.
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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.
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Add the lemon juice and zest to the prawns with a bit of cooking water from the pasta.
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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.
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Serve with some extra lemon zest and freshly cracked pepper.
