Serves 10

Ingredients

For the arrabbiata sauce

100ml olive oil (I use Frantoio Bianco Olive Oil Extra Vergine di Oliva Apricus)
5 red chillies finely chopped with seeds (remove seeds for less spice)
2 finely chopped garlic cloves
1kg fresh ripe tomatoes (ideally San Marzano tomatoes when in season or Gustarosso Pomodoro San Marzano tinned tomatoes)
5 basil leaves
sea salt
black pepper

For the pasta

500g Cuor D’Italia flour (or any plain white flour)
5 medium-sized free range eggs
25g olive oil
5g sea salt

To finish

freshly grated parmigiano reggiano

Equipment

pasta machine
dry wooden board
Kitchen Aid mixer (optional)
sharp knife or pizza cutter & ruler (optional)

Method

For the fusi pasta dough, mix the eggs, flour, olive oil and sea salt and knead to a smooth and elastic dough using your hands or a Kitchen Aid mixer.

Shape the dough into a square and cover in cling film. Leave to rest in the fridge for about 2 hours.

Set up the pasta machine and dust the dough with flour.

Thread the pasta sheet through the machine roller starting on the highest setting and thin the pasta with each roll. You want to end up with a thickness of 1.5-2mm to finish.

Place the thinned pasta sheet on a dry wooden board. Cut 7cm x 7cm even squares using a sharp knife or pizza cutter and ruler.

Give the pasta its shape by pressing together two opposite corners of the square, leaving a tunnel-like hole in between to create the fusi shape. While shaping the fusi, cover with a wet tea towel. This prevents the pasta from drying out and will make it easier to work with.

Place the finished fusi on a dry towel or tray and set aside.

For the sauce, heat the olive oil in a large saucepan and fry the finely chopped garlic and chilli until fragrant. Add the tomatoes and reduce the sauce for about 10-15 minutes until it has thickened. Add the basil leaves and season with salt and freshly ground black pepper. Set aside.

Finish the pasta by cooking the fusi in salted water for about 60-90 seconds until al dente (firm to bite). Combine the cooked fusi with the hot sauce adding a ladle of pasta water to the saucepan.

Slowly combine the pasta and sauce and leave to reduce slightly.

Add a splash of olive oil and mix well.

Grate some fresh parmigiana reggiano on top (optional)

You’ll be left with a delicious plate of pasta, which should be served and enjoyed immediately.

3 store cupboard recipes from Lina Stores, London’s chicest pasta restaurant