Step 1

Mix flours, pepper, and salt together, forming into a well. Add eggs into the centre, and combine with a fork until dough holds together in a rough ball.

Step 2

Knead the dough vigorously for 10 minutes, before sealing in an airtight container. Rest it for 30 minutes away from heat and direct sunlight.

Step 3

Cut the dough into four pieces, and then roll one at a time through the widest setting on the pasta machine a few times, folding the dough over itself in between passes. Keep the dough not being worked on in the airtight container.

Step 4

Gradually step through the thicknesses to a medium-thin setting of 6, and then cut into sheets of approximately 30cm in length.

Step 5

Feed sheets through the fettuccine attachment, toss the cut pasta lightly in flour to coat, and then transfer to a baking paper lined tray. Refrigerate uncovered for up to one week.

Step 6

For the sauce, lightly fry the anchovy fillets, garlic, and capers in the oil for 3-4 minutes on low-medium heat, or until the anchovies have broken down, the garlic is beginning to brown, and the capers are slightly crispy. Add the chilli flakes and cook for a further 30 seconds or until aromatic.

Step 7

Add the tomatoes, black olives, and a pinch of sugar. Raise the heat to medium and cook for 10-15 minutes until the sauce thickens and the tomatoes lose their raw taste. Season with salt and pepper to taste.

Step 8

Cook the pasta in lightly salted boiling water for 2-3 minutes until al dente (no raw white dough visible when pasta is cut into), and then drain, retaining 1/2 cup of cooking water.

Step 9

Toss the pasta into the sauce, in the frypan, adding pasta water if required for emulsification.

Step 10

Serve with miniature capsicums, and a fresh crack of pepper.