Orecchiette, Jerusalem artichoke, chilli and garlic

Put the flour and salt in a food processor with the normal blade. Start blending and add the water slowly until the dough comes together. Remove the dough from the food processor and knead for a few minutes until smooth. Wrap the dough in cling film and let rest in the fridge for 30 minutes to 1 hour

Once rested, remove the dough from the fridge. Cut the dough into four pieces. Take one of the pieces and roll it out into a long sausage on a lightly floured work surface. Cut the sausage into 1 cm pieces. Then, use a knife or spoon to push down and towards yourself on each segment, creating a little bowl-like shape. Repeat with the rest of the dough, then place the pieces in a container with plenty of semolina to stop them sticking

Wash and peel the Jerusalem artichokes. Put them in a bowl of water after peeling, to stop them from discolouring. Use a mandolin to slice the artichokes into very thin slices, and then put them in a separate bowl of water with some lemon juice, to stop them from browning

Mix the sliced chilli and garlic with the olive oil

Take a large frying pan and heat the chilli and garlic oil gently with a pinch of salt. Don't let it burn as burnt garlic has a horrible taste. After a few minutes, when the garlic is very slightly coloured, add the sliced artichokes. Continue cooking for another minute, then add the white wine. Cook until it has reduced by half

Bring a large pan of salted water to the boil and boil the orecchiette for 5-8 minutes

Once the orecchiette are cooked, remove them from the water with a slotted spoon Add a little bit of the pasta water to the sauce to help it emulsify, then add the pasta. Stir together, and once everything is warmed through remove from the heat and add another drizzle of extra virgin olive oil, some flaky salt and some chopped parsley. Serve straight away