Part 1
Pasta 

Serves 4

• 500g '00' flour
• 3 whole eggs
• 6 egg yolks
• 2 tsp olive oil
• 2 tsp milk
• 2g salt

Sieve flour & salt onto a clean work surface. Mix all other ingredients in a bowl.

Make a well in the middle of the flour and slowly knead in wet ingredients until smooth and pliable. 

Cover with cling film and rest in the fridge for 1 hour.

Roll out onto a pasta machine until you reach number 1 setting.

Dry on a floured work surface for 15 minutes before cutting into your desired shape.

This pasta cooks extremely quickly and only takes seconds after the water reaches a boil.

Tagliatelle or Spaghetti - 5mm wide

Fettuccine - 3mm wide

Pappadrelle - 2-3cm wide

Lasagne - approx 12 cm wide x 8cm long

Cannelloni - cut into 10cm squares

Part 2
Fresh Homemade Pasta With Tapenade, Shallots & Black Olives 

(Any pasta can be used!)

• Olive oil
• 2 cloves garlic
• 1 jar of Islander's Kelp Tapenade
• 2 shallots, finely diced
• 60g black olives, pitted
• 200g parmesan, grated
• 400g spaghetti or tagliatelle

Start by finely chopping the garlic and shallots.

Cook the spaghetti in a pot of boiling salted water until al dente.

Strain and drain. Keep some of the cooking water.

Heat the oil in a pan, add the garlic and shallots and fry until it starts to colour.

Add the olives and cook for 1 minute. Add the tapenade and stir to coat the pasta with the sauce. 

Add in some of the pasta water if it becomes claggy.

Serve topped with grated parmesan and with good quality olive oil.