Update (11 October 2018): This competition is now closed. Broadsheet would like to thank everyone who entered, and congratulate our winner Dana P.

There’s nothing quite like eating freshly made pasta. Its soft, almost creamy texture is a world away from the dry, mass-produced noodles you find on the supermarket shelf. It’s just one of the things that makes dining at an authentic Italian restaurant so pleasurable.

But when you can’t feast on the privilege of an authentic Italian chef cooking for you at home, The Philips Pasta Maker can near do it all for you. The simple automatic machine mixes, kneads and extrudes pasta dough, allowing the creation of around half a kilogram of fresh pasta or noodles in 15 minutes. With auto-weighing and various specialist “extrusion shape” discs that grant the ability to fashion pasta into spaghetti, penne, fettuccine, lasagne, shells, paccheri and more, the machine is an all-year round pasta and noodle solution.

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To demonstrate the maker’s versatility, we asked a chef well versed in traditional Italian cooking to give us a recipe that uses the machine.

Chef Giacomo Biagi from Baby Pizza in Richmond, in Melbourne, makes pasta true to traditional recipes from his homeland. Biagi Grew up in a small town in the south of Tuscany and learned to cook using the traditions passed down from his family that were based on the area’s rich history of foraging and agriculture. He moved to Modena where he learned how to cook “true” pasta, then became a sous chef in Montalcino and worked in a two-starred Michelin restaurant in Tentino Alto Adige, before landing in Australia.

Here’s Biagi’s recipe for Cacio e Pepe sauce to make at home using the Philips Pasta Maker.

Recipe makes 3 serves.

Pasta ingredients:
250g flour
1 egg
5g fine cooking salt
100g blanched spinach (to get 95ml of juice)

Sauce ingredients:
350g grated Parmigiano Reggiano DOP
120g grated Pecorino Romano DOP
4g black peppercorn (ground)
5g unsalted butter
A pinch of salt

Blanch the spinach in boiling water for a few seconds and let cool in ice. Pulse in blender until spinach is smooth then strain through a sieve. Add flour, egg, cooking salt and spinach juice to pasta maker to create dough.

Bring large pot of salted water to boil. Meanwhile, heat butter in pan over heat. Once melted, remove pan from heat. Add splash of reserved pasta water to pan and add grated Pecorino and Parmesan tossing until cheese melts and sauce coats pasta. If necessary, add another splash of pasta water until you reach desired consistency. Season with salt and pepper.

This article is produced by Broadsheet in partnership with Philips Pasta Maker.