Rocket sauce on handmade spelt papardelle Now and again, making your own pasta is very satisfying - you can roll it beautifully, transparently thin, and spelt flour (an ancient form of wheat) makes a particularly silky type of pasta. It is important, before you set out to make your own, to know that there is no such thing as an accurate recipe for pasta dough - you must judge the quantity of flour needed to make a stiff dough. Variations in flour types, the milling and even the weather affect the outcome. A hand-cranked pasta-rolling gadget, designed like a mangle, makes the rolling much easier and is advisable for this recipe - you need to be patient and strong to roll your own by hand. A simple sauce made from fresh, young, new-season rocket is just right with this earthy flavoured pasta but it could also be eaten with the braised lamb. 200g wholemeal spelt flour 4 large free range eggs semolina flour, for storing the pasta for the sauce 300g fresh 'wild" rocket 250g petits pois 1 clove of garlic, crushed with salt 100g grated Parmesan or English Berkswell cheese, plus extra for serving Sift all of the flour into a mound on the work surface. Make a well in the centre and crack all the eggs into it. Use your fingers in a pinching motion to draw flour into the eggs until you have a wet paste. Continue to do this - it is rather pleasurable - until the paste becomes thicker and can be handled as a ball of stiff dry dough. You may or may not need all the flour, and indeed may need to add extra - you want the dough, after kneading for 10 minutes, to be very firm, smooth and elastic. When you are satisfied, wrap it in clingfilm and leave at room temperature for between 30 minutes and three hours. Cut the pasta dough into 10 batches, then feed the first piece of dough through the widest fitting of the plain roller of your pasta machine twice, then through narrower and narrower fittings several times until the sheets of pasta are very thin. Use white flour to prevent the pasta sticking. Cut into strips, to make wide 'papardelle" noodles. Place on a board sprinkled with semolina flour to keep it dry, and sprinkle the pasta with a little more. Repeat with the remaining pieces. To make the sauce, blend all the ingredients together in a food processor, or chop by hand. A few minutes before serving, bring a very large pan of water to the boil. Add a tablespoon of salt, and then the pasta. Cook for one minute, drain, reserving about four tablespoons (60ml) of the cooking water. Place the pasta back in the pan with the sauce, and mix gently with a wooden spoon, adding some of the cooking water to loosen it and help the sauce spread through the pasta. Eat straight away, with more grated cheese. Wine choice 2011 Cono Sur 'Bicycle" Sauvignon Blanc,Central Valley, Chile £7.49,Tesco. The peppery rocket and nutty pasta call for a wine that is happy to sit in the background, while your palate contemplates this intense blast of flavour. Cono Sur makes fine value wine (this is frequently on discount, making it a bargain) and this round and fruity sauvignon combines well with the grassy, spicy notes of rocket.