In a food processor, pulse the flour and seasoning for a minute or two to break down the flakes a little (jagged pieces will rip your pasta as you roll it later).

Crack in the eggs and dribble on the oil then pulse to combine – it probably won’t form a ball but that doesn’t matter.

Bring together in a sheet of cling film and refrigerate for at least an hour but 3 would be perfect.

Flatten the dough then feed through your pasta roller on the largest setting a few times until you see the dough change to a more elastic looking, slightly shiny surfaced, well, dough! Continue to roll down through the settings – I tend to roll 2-3 times per setting; on the first roll, I fold the pasta in half then roll out twice more. Stop when you get to about 1-2mm thick.

Slice up how you please – I used my spaghetti attachment but tagliatelle would work very well too – I use a clothes hanger which I thoroughly clean and disinfect first!

Hang up to dry until feels dry to touch and slightly stiffer.

Your pasta is now ready – drop into a large pot of boiling water and cook for no more than 2-3 mins (taste test a piece to ensure it is cooked to your liking).

Heat the oil and butter until foaming (I have a pot of boiling water ready to go here so I can have the pasta and prawns ready at the same time).

Add in the garlic, stir well then add in the prawns immediately.

Cook until pink and opaque (i.e. cooked through) and remove to a warmed plate.

Add into the garlicky butter in the pan your white wine, turning the heat up to high – you may add an extra knob of butter here if you wish – and reduce down briefly.

Assemble the final dish by returning your prawns, pasta and if using, parsley, to the pan with a splash of the starchy water from the pasta if needed to bring it all together.

Serve with grated parmesan on top and some extra seasoning as liked.