INGREDIENTS

METHOD

1. Place the flour, salt and Stonegate Estate eggs into the bowl of a kitchen stand mixer fitted with a dough hook. Mix on a low speed for 4–5 minutes until the dough comes together, then increase the speed slightly and knead for a further 4–5 minutes until smooth and elastic.
2. Wrap the dough and rest it in the fridge for 30–40 minutes.
3. Divide the dough in half and work each piece into a flat rectangle. Pass the dough through a pasta machine on its widest setting a couple of times. Fold it into thirds, like a letter, and pass it through twice more. Continue rolling the dough through progressively thinner settings, dusting lightly with flour as needed, until you reach the second-thinnest setting.
4. Pass the sheets through the spaghetti cutter attachment on the pasta machine. Dust the strands lightly with flour and hang them over the back of a chair or a drying rack while you roll and cut the remaining dough. If you are not cooking the pasta immediately, keep it covered in the fridge.
5. Bring a large pan of water to the boil. Salt lightly, remembering that the Pecorino Romano is already quite salty.
6. Place a large frying pan over a medium heat and toast the crushed black pepper for 1–2 minutes until fragrant. Add a ladle of the pasta cooking water and bring to a gentle simmer.
7. Cook the fresh spaghetti for 1–2 minutes, or until just tender. Lift the pasta straight into the pan and toss well in the peppery water.
8. With the pan over a medium heat and add the grated Pecorino Romano a handful at a time, tossing and stirring continuously and adding a little more pasta water as needed. Continue tossing until the cheese melts into a smooth, glossy, creamy sauce that coats the spaghetti nicely.
9. Serve immediately with an extra scattering of black pepper.