HOW TO CUT FRESH PASTA RECIPES

Steps:

• Place the flour in a food processor. Add the eggs and keep pulse until the mixture resembles fine breadcrumbs (it shouldn't be dusty, nor should it be a big, gooey ball). This only takes a minute. (Alternatively, you can do this by hand. Put the flour on the work surface and form a well in the centre. Crack in the eggs and use your hand to draw in flour from the edges, mixing in the centre until all the flour is incorporated and you have a solid dough.)
• Tip out the dough and knead to form into a ball shape. Knead it for 1 minute, it should be quite stiff and hard to knead. Wrap in cling film and leave to rest in the refrigerator for 30 minutes before using. (The pasta dough can be kept in the fridge up to 24 hours.)
• Now cut the dough into 2 pieces. For each piece, flatten with a rolling pin to about 5mm/¼ in) thickness. Dust the pasta with flour and pass it through the pasta machine at its widest setting, folding and rolling 7 times (not changing the setting) until you have a rectangular shape 7.5x18cm/3x7 in. It is important to work the dough until it is nice and shiny, as this gives it the bouncy texture. Repeat with the second piece of dough.
• Now you are ready to roll out. Start with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. For most uses, take the pasta down to the penultimate setting - especially for ravioli, as you are sandwiching two layers together when it is folded. (You can roll pasta by hand with a rolling pin, but it will certainly give you a workout!)

Steps:

• 1. Chop the broccoli florets off the stalk.
  2. Cut the woody end off the stalk, halve the stalk lengthways and put into a large pan of boiling salted water with the sausages and whole chilli(es).
  3. Pop the lid on, boil for 5 minutes, then remove, leaving the water on the lowest heat.
  4. Meanwhile, chop the broccoli florets into nice bite-sized chunks and put aside for later.
  5. Once cool enough to handle, finely slice the sausages, broccoli stalk and chilli and place in a large frying pan on a medium heat with 1 tablespoon of oil, the fennel seeds and a pinch of sea salt and black pepper.
  6. Stir and fry while you peel and finely slice the garlic and onions.
  7. Once the sausage is lightly golden, stir in the garlic, followed a minute later by the onions, then pick in the oregano leaves. Cook for 15 minutes, or until softened, stirring occasionally.
  8. Add the vinegar and cook completely away, then pour in the tomatoes, breaking them up with a wooden spoon. Half-fill the tin with water, swirl around and pour into the pan.
  9. Simmer for 15 more minutes, or until thickened, then taste and season to perfection.
  10. Meanwhile, bring the pan of water back up to boil, and cook the pasta according to the packet instructions, adding the broccoli florets for the last 4 minutes.
  11. Drain the pasta and broccoli, reserving a mugful of cooking water. Toss through the sauce, loosening with a little reserved water, if needed.
  12. Finely grate in most of the Parmesan and toss together, then serve with the rest of the Parmesan grated over the top.