Pasta la vista, baby!

Method

1. Heat a large non-stick frying pan on medium heat.
2. Add olive oil into the pan, along with the garlic, ginger and green chillies. Stir the ingredients together for 30 seconds until fragrant.
3. Add the crab meat into the pan and cook.
4. Zest and juice 1 lemon and add them both into the pan, along with the diced tomato and fresh parsley.
5. Add a splash of white wine and throw the cooked pasta and half of the rocket leaves into the pan while adding some salt and pepper to taste.
6. After everything is cooked, add the remaining rocket leaves into two serving bowls and then fill them with pasta. Cut the second lemon into wedges and add those on top of your pasta and dig in!

Method

1. Place the flour on a board or in a bowl. Make a ‘well’ or hole in the centre and crack the eggs into it. 
2. Beat the eggs, salt and oil with a fork until smooth. 
3. Using a fork or your fingertips, gradually start pushing the flour into the pool of egg, incorporating a little at a time, until everything is combined. 
4. Knead the pieces of dough together – move the dough about a bit with your hands, pressing it into the table using the heel of your hand, rolling it over and pressing it again with the heel of your hand and repeat until a smooth lump of dough is formed.
   
   Alternatively, you can make your dough in a food processor. Place all the ingredients in the processor, whiz until the flour looks like breadcrumbs, then tip the mixture onto your work surface and bring the dough together into one lump, using your hands.
5. Wrap the ball of dough in plastic wrap and put it aside to rest for at least half an hour before you use it. Make sure the wrap covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out). 
6. A pasta machine helps to achieve a lovely uniform sheet to work with. Make sure the machine is clamped firmly to a clean work surface before you start (use the longest available work surface you have). 
7. Dust your work surface with flour, divide the dough into 4 pieces and press it out flat with your fingertips.  
8. Set the pasta machine at its widest setting and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it starts sticking. 
9. Reduce the machine setting slightly and roll the pasta dough through again. Fold the pasta in half, change the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times to make the dough soft and silky.If you don’t have a pasta machine, you can use a rolling pin to mimic the actions of the machine to achieve the right texture.
10. Now it’s time to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through.  
11. When you’ve got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half lengthways, then in half again, then in half again once more when you’ve got a square-ish piece of dough. 
12. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a lovely rectangular silky sheet of dough with straight sides – just like a real pro!If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again – that should sort things out. Whether you’re rolling by hand or by machine you’ll need to know when to stop. If you’re making pasta like spaghetti or fettuccini, you’ll need to roll the pasta down to between the thickness of a drink coaster and a playing card; if you’re making a filled pasta like ravioli or tortellini, you’ll need to roll it down slightly thinner or to the point where you can clearly see your hand.
     
13. You can now cook your pasta or dry it for storage. To dry it, hang the pasta over wood dowls or an airing rack for about 12 to 24 hours or you can lightly bundle up your pasta and sit on sheets of baking paper until they are dry. Turn them over every 6 hours for even drying. You can then store them in an airtight container and cook what you need as you need it. 

Buon appetito!