Create a well with 300 g all-purpose flour. 
Add 4 eggs. 
Beat the eggs into the flour with a fork. 
Knead the dough. 
Cover the dough in plastic and let rest in the fridge for 20-30 min. 
Start the sauce with garlic cloves, fresh basil and chillies. 
Add 2 cans of chunky tomato sauce. 
Remove dough from fridge and cut a section to flatten. 
Run the dough through a pasta roller a few times for desired thickness. 
Add flour to both sides of dough to prevent sticking in the roller. 
Fold over the dough. 
Cut into noodles. 
Sprinkle on flour. 
Cook briefly in boiling water. 
Mix the cooked noodles with the sauce. 
Plate. 
Garnish with fresh mozzarella. 
Garnish with fresh basil. 
Drizzle with olive oil. 
Garnish with pepper. 
We visited Flavio’s, an upscale Italian specialty store, during our last trip to Denarau. He showed us how to make pappardelle from scratch, using 300 g of all-purpose flour.
If you’re ever in town, you should visit him. He is a generous host, an excellent chef and a hard-working man.
ATB 