Pasta

1. Place flour in a bowl, or directly on to work surface and make a small well in the centre.
2. Crack eggs into the well, add oil and salt. Using a fork, begin to whisk eggs, gradually adding in small amounts of flour.
3. After incorporating the flour slowly, dough should appear quite crumbly and rough. Using your hands, begin to knead the dough. Kneading will take 8-15 minutes. Dough should be silky smooth upon finishing.
4. Wrap your dough in plastic wrap and place into the fridge for 30 minutes.
5. To make the fettuccine, divide your dough into four even balls and flatten into a disc. Run the dough through your pasta machine, making sure dough is well floured throughout this process. I typically roll out to thickness number six.
6. Run again through the fettuccine side to cut your pasta, or simply use a knife to cut into long skinny strips. Hang on a pasta wrack while you repeat this process with the rest of your dough.

Sauce

1. Heat one tablespoon of olive oil in a frying pan over a high heat. Cook prawns until white in colour and opaque. Remove from the heat.
2. Add remaining one tablespoon of olive oil and reduce heat to medium.
3. Saute onion, garlic and chilli flakes until onion appears soft and translucent. Pour in tinned tomatoes and season with sugar, salt and black pepper. Allow sauce to simmer for 5-10 minutes before adding prawns back in.
4. Meanwhile, bring a pot of salted water to the boil and cook your pasta until al dente. As this is fresh pasta, cooking should only take 30 seconds to three minutes, depending on how dried out your pasta is.
5. Once cooked, drain from water, reserving one third of a cup. Transfer pasta to the sauce and add in the starchy water. Stir to combine.
6. Serve fresh and piping hot, sprinkled with freshly chopped parsley and a drizzle of olive oil.