Method

• 1.
  Cut off a small piece of dough 5cm x 2cm and roll it into a rope about 5mm thick. Cut rope in half if it gets too long, then cut into 10-12cm lengths. Keep covered with a clean tea towel to stop it drying out. Place a dough length in front of you at a 45° angle. Place the middle of a well-floured skewer horizontally on dough, 1cm away from top. Using your finger, curl top part of dough over skewer, then, using both hands, roll skewer down towards you so dough fully wraps around skewer. Placing a little pressure on skewer (not the dough), gently roll it back and forth to make pasta longer and thinner. Carefully slide off skewer, while keeping its shape. Place on a floured surface. Repeat with remaining dough.
• 2.
  Bring a large saucepan of water to a lively boil and season as salty as the sea. Cook pasta until al dente, then drain, reserving 1/2 cup (125ml) water.
• 3.
  Place a large heavy-based saucepan over medium heat. Add oil and butter and cook for 5 minutes or until butter is starting to brown. Add herbs, garlic, shallot, lemon zest and chilli flakes.
• 4.
  Season with salt flakes. Cook for 3-4 minutes until fragrant. Turn off the heat.
• 5.
  Throw pasta directly into the sauce with 1/4 cup (60ml) cooking water, lemon juice and a generous amount of Parmigiano Reggiano, adding more cooking water if needed. Toss pasta in the sauce until well coated.
• 6.
  Divide among bowls and serve with extra cheese.