Pappardelle, rainbow chard, Parmesan

Put the flour and salt in a food processor with the normal blade. Whisk the eggs and olive oil together. Turn on the food processor and add the egg mixture in a steady stream while the machine is running. Remove the dough from the food processor and knead it for a few minutes. Wrap in cling film and leave for 30 minutes in the fridge

After 30 minutes remove from the fridge and cut the pasta dough in half. Cover the other half with a clean, damp tea towel to stop it from drying out

Roll the dough out until slightly flattened and then roll it through the widest setting on your pasta machine. Fold the dough in, like a parcel, on all sides so it forms a uniform square shape. This will help strengthen the dough

Dust the dough with some flour to stop it sticking to the machine, and then pass the dough through the machine again. Turn the thickness setting on the machine down one notch, and then pass the dough through again

Repeat this process until the dough is only a few millimetres thick, and you are on setting 1 or 2 of the pasta machine

Take the sheet of pasta and trim a few millimetres off each side so that you have neat, clean edges. Cut the sheet of pasta into 3–4 cm-wide strips. This is your pappardelle

Once you have cut all the strips, collect them together and sprinkle them with a little semolina between each strip to stop them sticking together. Place the pappardelle on a covered, semolina-sprinkled tray and keep in the fridge until you’re ready to cook them

Wash the chard and separate the leaves from the stems. Cut the stems into a small dice

Bring a large pot of salted water to the boil for the pasta

Add the chard stems to a deep frying pan with the butter and a good pinch of salt. Cook over a low heat for 5 minutes. Add the garlic to the pan and cook for a further 5 minutes. Add the wine and reduce until the butter and wine create a glaze on the chard

Add the pappardelle to the water and cook for 3–4 minutes. At the same time, add the leaves of the chard to the frying pan, and sauté them whilst the pasta is cooking

Once the pasta is ready, add it to the chard mixture with a few tablespoons of the pasta water. Remove the pan from the heat and toss the pasta with the chard and butter

Adjust the seasoning with salt and pepper to taste as needed, and finish with some parsley. Plate up the pasta, topping with plenty of grated parmesan