Home made paste is surprisingly easy to make and delicious!

This recipe serves 2

200g ‘00’ flour
2 eggs (we use Clarence Court)
1/2 tablespoon olive oil

To make the pasta:
Place the flour onto the work surface, make a well and pop the eggs and oil in
Slowly combine with one hand, knead until combined and rest for 20 minutes outside the fridge or up to 24 hours in the fridge
Roll as thin as you can and cut into desired shapes and leave to dry out for 2 minutes
Boil in salted water for 2 minutes lift out and serve
You can also make the pasta in an electric mixer- just pop the flour into the mixer and pour the eggs and oil in whilst the motor is running
The mixture should resemble cous cous and should come easily together The mixture should also be tacky, not sticky and rest
20 minutes later roll the pasta as thin as you can and cut into noodles, leave to dry for a couple of minutes
Boil in seasoned water for 2-3 minutes until cooked, but still al dente
For the sauce – throw a handful of roughly chopped pecans and chopped asparagus into a pan and toast. Turn the heat down and pop 250g of mild blue cheese into a frying pan and gently melt. Mix the cheese mixture with the cooked pasta and serve topped wit parsley.