Ingredients
Linguine:
• 200g flour
• 2 eggs
• Pinch salt
Swiss chard, garlic and chilli sauce:
• ¼ cup (60ml) olive oil
• 2 cloves garlic, finely chopped
• 1 tsp (5ml) dried chilli flakes or 1 fresh red chilli
• 2 cups Swiss chard, finely shredded
• Salt and milled pepper
• Grated parmesan, to serve
Preparation method
Linguine:
- Place flour and eggs in a blender, and mix until it comes together in a ball. You may need to add an extra egg. This process can also be done by hand by placing flour on a clean surface, making a well in the centre and using a fork to beat in eggs (one at a time) to form a stiff dough.
- Turn onto a floured surface, and knead until elastic. Rest for 30 minutes.
- Break dough into 2 pieces. Flatten with the palm of your hand, and roll through a pasta machine.
- Cook in lots of salted boiling water.
Swiss chard, garlic and chilli sauce:
- Heat oil in a pan, and fry garlic and chilli for a few seconds.
- Stir through Swiss chard, and toss to coat.
- Toss through fresh pasta, and season with salt and milled pepper.
- Serve with extra olive oil and lashings of grated parmesan.