Ingredients

For the Pasta:

• 500g 00 flour
• 350g egg yolk
• 15g salt
• 100g water
• 50g olive oil

For the Chicken & Piccata Sauce:

• 4 small chicken breasts, butterflied
• Good drizzle of Vegetable Oil
• Fine sea salt and ground white pepper to taste
• Juice of 1 lemon
• 8tbsp capers plus juices
• handful of chopped parsley
• 150g flour (enough to coat the chicken breasts)
• 6 knobs butter
• 300ml dry white wine
• 12 broccoli florets, cooked and blanched (see Tip 4 in Chef's notes)

Tools

• Titanium Chef XL
• Spaghetti Cutter
• Lasagne Roller

Method

For the Pasta:

1. Add the flour and salt to the Chef Titanium bowl and turn on for 30 seconds. Add in the egg yolk and mix.
2. Now mix the water and olive oil together then pour in slowly, and continue mixing until a dough ball is made. You may not need all of the liquid.
3. Lift out onto a dusted surface, knead a little then cover and place in the fridge for at least 2 hours.

1. Break off 2 x 200g pieces of pasta dough. Dust 1 piece well and roll into a small rectangle.
2. Attach the Lasagna attachment to the Chef Titanium and pass the dough through. Run it through setting 0 first, then 1 followed by 2 and 3, fold the dough over on itself and repeat.
3. Now add the Spaghetti cutter attachment and run the dough through it.
4. You can cook the pasta immediately or leave to dry and store any excess.
5. Repeat with the second 200g batch of pasta dough.
6. Bring a pot of salted water to the boil and add in the spaghetti. Cook until al-dente, approximately 1-2 minutes, if the pasta is fresh.

1. Season the chicken breasts well with salt and white pepper. Heat a heavy based Frying Pan and add the oil.
2. Pass the chicken through the flour and add to the pan, cook until golden on one side then turn. Once turned, cook until golden then add the wine, lemon juice and capers.
3. Reduce the wine by half and fold(See Tip 5 in Chef's notes) in the butter followed by the broccoli and parsley.
4. To serve, divide the pasta and broccoli between 4 plates, top with a chicken breast and then spoon equal amounts of sauce over each one.

Chef's Notes:

1. Acidity can come in many forms, lemon juice, lime juice, various vinegars. In this instance it’s lemon juice and it really is one of the stars of this dish. The more acidity you like the more lemon juice you add and vice versa.
2. Make sure you use the dough hook and not the whisk attachment. Once the dough binds it can become quite dense so it needs the strength of the dough hook.
3. I always make more pasta than what I need and I also make it well ahead of time. It freezes quite well also so don’t be afraid to make plenty. Also, before freezing I recommend you break it down into 100g portions and cover well.
4. To blanch vegetables simply means to boil until cooked and then immediately plunge into iced water to stop the cooking process then drain and set aside until needed. Particularly with green vegetable this is essential as it really brings out the brightness (chlorophyll).
5. To fold in the butter simply means dropping the knobs of butter where the handle meets the pan or pot and tossing over and back until the sauce thicken/emulsifies.
6. You can make the pasta a day or two ahead of time and have it in the fridge, well wrapped (see Tip 3). Just make sure to take out of the fridge about an hour before rolling and cutting so that it’s easier to work with.