Taglietelle Nero con Gamberi (Squid Ink Pasta with Prawns)

For the pasta

1. On a clean bench place the flour in a mound and make a well in the centre
2. Place the eggs and other ingredients in the centre of the well
3. With a fork, first mix the eggs and other ingredients together, then begin slowly to incorporate the flour, starting from the inner rim of the well.
4. Continue to incorporate fresh flour from the lower part so as to keep the dough from sticking to the surface as it is forming.
5. (Alternatively you can place all ingredients in the electric mixer with a dough hook for approx 3-4 mins)
6. Scrape the surface with a pastry scraper, incorporating all the pieces of dough into a mound.
7. Remove dough pieces from your fingers and flour hands, then begin to knead the dough, using the palm of your hand, until you get a smooth surface
8. Wrap with clingwrap and leave to rest 10 mins. Knead again for approx 5 mins and rest again for 10 mins.
9. Set pasta machine on the floured bench and cut the dough into slices approx 2 cm thick.
10. Pick up a single slice holding it at both ends and pull to stretch the slice to make it easier to process through the machine
11. Set the rollers to No1 – the widest setting and roll the slice through, holding at the other side with your hand. Let it flour on one side by passing it across the floured surface and fold into thirds.
12. Press with your fingers gently form one side to the other to meld layers together and remove air.
13. Pass through the machine again and repeat again until the dough is smooth and elastic.
14. Narrow the setting to 2 and pass through, then 3, 4 and 5
15. When you get to 6 and the pasta is very smooth and thin, cut the long strip into 45 cm lengths and select the cutting measurement you require on the pasta machine i.e. spaghetti, fettuccine, tagliatelle. Alternatively, you can hand cut the tagliatelle by rolling the sheet of pasta into a long flat tube and slicing across with a knife)
16. This pasta will take only 3-5 mins to cook in a large pot of boiling, salted water. Fresh pasta takes less time to cook than commercial pasta and you cannot cook it al dente. However you can overcook it.
17. Do not cook pasta until prawns are ready.

For the Prawn Sauce

1. Place large pan on stove and add oil
2. When hot add prawns for 2 mins then sprinkle lightly with salt and pepper
3. Add butter and allow to melt with the oil for a few mins., then add the cream and stir in for a few mins.
4. Add lemon zest, parsley and basil and adjust seasoning. Lower heat while past is cooking.
5. Drain pasta, place prawns back on the heat, then toss in pasta.