Georgie Revill is the owner and force-of-nature behind the Cook Shack, a bespoke cookery school and catering business, based in Bride, in the north of the Isle of Man.

Here she shares her simple recipe for making wonderful homemade pasta.

When life throws you lemons, make lemonade! That’s exactly what we have done at The Cook Shack in beautiful Bride.

Not one to hang about, why not start making pasta?

The fabulous thing about pasta is that it can be a pure Manx product through and through.

Roll forward a week and we had come up with the perfect name, ’Manx Pasta Mie’, which translates as Good Manx Pasta and is a play on the Manx translation for ’good afternoon, ’Fastyr Mie’.

Printed labels in-hand and having scooped up the Chef of the Year, Tyler Livesey and his extremely talented colleague, Leanne Beattie of Jean-Pierre’s Bistro in Ramsey, we had a full-on pasta-making and ravioli-filling couple of days before selling our freshly-made produce at Bry Rad’s Veg Shed last Saturday.

The Cook Shack Pasta recipe

This is my favourite four-ingredient homemade pasta recipe.

It is easy to make by hand, in a stand mixer, or in a food processor.

Ingredients

4 large Manx eggs (room temperature)

300g of Manx plain flour or 200g Manx plain flour, 100g Manx semolina (you could also add some ground Isle of Man quinoa

1 tablespoon olive oil

1 teaspoon fine sea salt

How to make pasta in a stand mixer:

Add all ingredients to the bowl of a stand mixer, fitted with the dough hook.

Knead the dough on low speed for eight to 10 minutes until it is smooth and elastic. (If the dough seems too wet, just add in some extra flour.)

Form the dough into a ball with your hands and wrap it tightly in plastic wrap.

Let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to one day.

Roll out the pasta dough , using a rolling pin, into your desired shape either by hand or using a pasta maker.

Cook the pasta in a large pot of generously-salted boiling water until it is al dente, usually between one to five minutes depending on the thickness of your pasta.

Drain and use immediately.

How to make pasta by hand:

Place the flour in a mound on a large cutting board.

Use your fingers or a spoon to create a good-sized well in the middle of the flour mound (kind of like a volcano).

Add the eggs in the centre of the well.

Sprinkle the salt and drizzle the olive oil on top of the eggs.

Use a fork to begin whisking the eggs until they are combined.

Then begin to gradually whisk some of the surrounding flour into the egg mixture, adding more and more until the egg mixture is nice and thick.

(If some eggs accidentally spill out, no worries, just use your hands or a bench scraper to pull them back in)

Use your hands to fold in the rest of the dough until it forms a loose ball.

Knead the dough for about 10 minutes or until the dough is smooth and elastic, sprinkling some extra flour on the cutting board if needed to prevent sticking or if the dough seems too wet.

Form the dough into a ball with your hands and wrap it tightly in plastic wrap.

Let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.

l You can find out more about the Cook Shack by following them on Facebook and Instagram at: CookShackIOM

You can also find out more at vivaldi-catering.co.uk