Step 1

With a stand mixer, use a dough hook blade. Add flour into the mixing bowl.

Step 2

In a small bowl, beat eggs with a fork.

Step 3

Add olive oil and water to eggs and continue beating, then add to the mixing bowl.

Step 4

Mix until the dough becomes smooth.

Step 5

Remove from the mixer and shape dough into a ball. Place in a glass bowl and cover with plastic wrap. Let rest for 1 hour.

Step 6

Knead the dough slightly and flatten.

Step 7

Use a pasta maker on the widest setting, pass the dough through it.

Step 8

Double the dough in half and continue to pass dough through the maker three more times.

Step 9

Change to the second-widest setting and feed dough through two more times.

Step 10

Repeat until dough passes through the thinnest setting.

Step 11

Place on a floured counter, and flour each side of the dough. Let sit for 10 minutes.

Step 12

Switch settings to a flat noodle or tagliatelle setting and feed through to cut into pasta noodles.

Step 13

Sprinkle flour on final pasta noodles.

Step 14

Cut in thin strips then thinly dice red chili pepper.

Step 15

Mince the garlic and cut the cherry tomatoes in half.

Step 16

Thinly slice the Zucchini (julienne) into thin strips.

Step 17

Finely chop parsley.

Step 18

Heat approximately 1 tbsp of olive oil in a skillet.

Step 19

Then add garlic, red chili, and crab meat.

Step 20

Stir a bit before adding tomatoes and white wine.

Step 21

Flambé, cook until the wine reduces a little.

Step 22

Place the zucchini, parsley, salt and cracked black pepper, and a ⅓ cup of water. Stir and leave to cook for a further 3 minutes.

Step 23

In a medium stockpot, fill ⅔ of the pot with water, add salt and bring to boil.

Step 24

Add the freshly made pasta and cook for approx 3 minutes.

Step 25

Drain the pasta and add to the skillet with the crab sauce gently combine.

Step 26

Drizzle with olive oil.

Step 27

Serve.