If making your own pasta, place all the ingredients in the bowl of a food processor with the dual blades in and pulse until it comes together in damp crumbs (or knead it all together by hand in a large bowl).

Bring together to a smooth ball and wrap in clingfilm, chilling until needed (from 30 minutes to 2 days maximum).

Pass your pasta through a pasta roller until it is much thinner and longer - I like to take it down 4 or 5 settings on my machine and it is very thin at this point (remember fresh pasta swells a lot on cooking).

Rub a little extra flour on your prepared pasta and gently fold up and slice into 1-1.5cm thick ribbons, unwind them and hang up to dry (I used coat hangers on my kitchen cupboard doors for years before I had an official pasta airer!). Leave until dry to touch - I leave it at least half an hour.

When ready to cook, put a large pot of salted water on to boil for the pasta.

In a large frying/sauté pan, add the oil and heat on medium. Add the garlic then follow a minute later with the chicken. Turn the heat down and cook for approx 8 minutes until just cooked through. You want to go slow and low to produce soft, succulent and tender chicken and you certainly don't want the garlic to burn.

Pop the pappardelle on at this point - it should take about 2-3 minutes to cook (it will swell and rise up to the surface of the water when ready but do taste a strand to be sure).

Push the chicken to one side and turn the heat up a little before pouring in the wine and allowing to bubble and reduce a little.

Stir in the cheese and follow with the cream and coat the chicken well before adding the pasta to the chicken - I use a pasta spoon (like a ladle with big wide teeth!) and transfer directly to the sauce, so I have the cooking water there, to be added to the sauté pan if needed to loosen up the sauce. You will probably need around 125 ml as the pasta will suck up the cheesy, winey cream as you stir it through the chicken.

Divide into pasta bowls and season with black pepper and parsley to serve.