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Spicy prawn spaghetti made with Bippi Italian Style Chilli and Tumami available from @st.ali. Pick up these items in the ST. Ali Pantry Icons sale with 25% off. Ingredients - 125g tipo 00 flour (or 180g dried spaghetti) - 5 egg yolks (not needed if you’re using dried spaghetti) - 1 heaped tsp Tumami - 1 heaped tsp Bippi Italian Style Chilli - 10 prawns, peeled and deveined - 10 cherry tomatoes, cut in half - 4 yellow squash, cut into 6 - 1 banana shallot, sliced - 4 cloves garlic, smashed - olive oil - salt - small bunch parsley, finely sliced Method 1. To make the pasta, place the flour on a board and make a well in the center, add the egg yolks, 1 tablespoon olive oil and a pinch of salt. 2. Working from the inside out, start mixing in the egg yolks. Then use a dough cutter to form a shaggy dough. Knead the dough for 8-10 minutes or until the dough is soft. Cover and rest the dough for 2 hours in the fridge. 3. When it's time to roll the dough, flatten the dough and run it through the pasta roller on the biggest setting before folding in half and repeat. Then work down one step at a time on the pasta roller until you end up with the dough at the thickness you are looking for (I rolled it roughly 6 times). 4. Next place it through the spaghetti attachment and set aside. Place a large pot of salted water on to boil. 5. In a large fry pan on medium-high heat, add 2 tablespoons of olive oil before adding the shallots, garlic and tomatoes. Toss and cook for 3 minutes before adding the squash, Tumami and Bippi. Toss well and cook for 4 minutes and then add the raw prawns. 6. Place the pasta on to cook in the boiling water. If you are using fresh pasta this will only take 1-2 minutes to cook and if you are using dried pasta this will take 10 minutes, so you will need to start early. 7. Once the pasta is cooked, add it to the pan with the sauce and prawns and toss well. Then add a few tablespoons of the pasta water to loosen it up. 8. Finish with the parsley and enjoy!

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