INGREDIENTS:

For the pasta:

approx. 500g pasta (00) flour

4 free range eggs

pinch salt

For the Pasta Sauce (per person):

1/2 Red/ Green Sweet Peppers - sliced

1/2 White onion - sliced

3 garlic cloves - crushed

2 Spring onions - sliced

1/2 tin of plum tomatoes - crushed into a pulp

1 -1 1/2 cup whole milk

1/2 veg stock jelly

1tsp cornflour

2 cups grated cheddar cheese (mild to strong)

1/2 cup fresh basil leaves - chopped

Pinch of Black pepper and Sal

For the Chicken:

2-3 chicken breast fillets (with skin on)

2 tbsp ginger/ garlic paste

2 tbsp jerk paste

4-5 sprigs of fresh thyme

Oil (to fry chicken in)

Method:

For Chicken:

1. Clean and marinate the chicken in the ingredients listed above for a minimum of 6 hours.

2. When ready to fry, pour 2 tbsp of oil into a frying pan, when the pan is hot place the chicken (skin side down) into the pan for 10-15 minutes (medium to high heat). Do not disturb the chicken by flipping it, or checking it. You want it to be crispy so you have to wait!

3. After 15 minutes turn the chicken over for another 10 minutes and then place in a heated oven to finish cooking covering the pan with foil. You can baste the chicken with the remaining marinade whilst in the oven. It should be in the oven for a further 10 minutes or until cooked through.

4. Let the chicken rest for a few minutes before slicing.

For the Pasta:

Make a pile of the 00 flour with a well in the centre. Crack in the eggs and a large pinch of salt. Working from the centre with a fork beat the eggs, bringing in a small amount of flour at a time. When the dough is solid enough to handle kneed using the heel of your hand and dust with flour until it is no longer sticky. This should take about 10 minutes.

Alternatively break the eggs into a bread maker with a pinch of salt and set on the dough cycle, adding the flour with a spoon until the desired texture (soft and springy without being sticky to the centre) is achieved. Cover the dough with cling film and let it rest for 20 minutes.

Roll out dough using a floured rolling pin to a rectangle approx 2mm thick, flouring well and turning as you go. If necessary, trim the edges for a straight line. Bring the furthest edge to the centre. Followed by the nearest edge to meet at the centre. Dust with flour again, and repeat the process again until you have a thin strip of pasta, with the seam running along the centre.

Cut the strip of dough in half to make it more manageable, working on one half, slice into 0.5cm thick pieces all the way along.