SPAGHETTI WITH CHARRED CORN, CHILLI & LEMON

SERVES 4 / PREPARATION 20 MINUTES PLUS 30 MINUTES RESTING TIME / COOKING 15 MINUTES

FOR THE PASTA

400g white flour (preferably type ‘00’) 4 eggs, plus 1 egg yolk

Sieve the flour into a bowl and make a well in the centre. Put the eggs into the well and whisk with a fork. Using the fork, slowly incorporate more and more flour into the egg until all the flour is roughly mixed in – the mixture will be flaky and not cohesive. Tip it onto a work surface and knead until combined, then continue kneading for 10 minutes. Cover with a just-damp tea-towel and let it rest for 30 minutes.

Once rested, flour your work surface and roll out the dough until it’s thin enough to fit through the thickest setting on a pasta roller. Roll through each thickness setting until your required thickness and then cut into any shape your heart desires! We did tagliatelle. If you don’t have a pasta roller, a rolling pin is fine – just ensure your work surface has sufficient flour on it to avoid the dough sticking.

FOR THE SAUCE AND TO SERVE 2 corn cobs

1 tablespoon olive oil

2 cloves garlic, crushed 100g butter juice of 2 lemons

1 red chilli, finely sliced, to serve parmesan, to serve

Bring a large pot of well-salted water to the boil. Boil the corn for about 8 minutes, then remove from the water (keep the boiling water to cook the pasta) and slice the kernels from the cob.

Put a medium-sized pan on a medium-high heat. Put the oil in the pan then add the corn kernels and allow to char. Reduce the heat to medium and add the garlic, butter and lemon juice. At this point, put the pasta in the boiling water. Fresh pasta cooks faster than dried, so you should have just enough time to toss the corn, making sure the butter is melted and everything is incorporated. Drain the pasta and put it in the sauce along with about ½ cup of the pasta water. Toss to incorporate and serve with finely sliced red chilli and parmesan.