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.

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

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.

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

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.

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.

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.

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

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