Fresh pasta, sweet Goolwa PipiCo Fresh Pipis, garlic, chilli and herbs come together in this elegant Italian classic. While homemade maccheroni alla chitarra makes this dish truly special, a good-quality fresh pasta also delivers a beautiful result.
Ingredients
- 1.4 kg Goolwa PipiCo Fresh Pipis
- 500 g fresh maccheroni alla chitarra, or good-quality fresh pasta
- 100 ml extra virgin olive oil, plus extra to serve
- 3 garlic cloves, finely chopped
- 1 long red chilli, finely chopped
- 250 ml (1 cup) white wine
- ½ bunch flat-leaf parsley, roughly chopped
- 12 basil leaves, torn
- Sea salt
- Freshly cracked black pepper
Method
- Bring a large saucepan of well-salted water to the boil.
- Cook the pasta until al dente according to the recipe below or the packet instructions.
- Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the garlic and chilli and cook gently until fragrant, taking care not to colour the garlic.
- Increase the heat to high. Add the Goolwa PipiCo Fresh Pipis, season lightly with salt and pepper, then pour in the white wine.
- Cover with a tight-fitting lid and cook for about 4 minutes, shaking the pan occasionally until the pipis have opened.
- Drain the pasta and immediately add it to the pan with the pipis. Toss gently with the parsley, basil and a drizzle of extra virgin olive oil until everything is well combined.
- Divide between warm bowls and serve immediately.
Feeling Adventurous?Make Your Own Maccheroni alla ChitarraShow the from-scratch recipe
Ingredients
- 500 g durum semolina (Bellota Gold)
- 28 free-range egg yolks (from approximately 60 g eggs)
Method
- Place the semolina and egg yolks into the bowl of a stand mixer fitted with a dough hook. Mix on low speed until a smooth dough forms.
- Vacuum seal the dough, or wrap it tightly in plastic wrap, and refrigerate for 1 hour to rest.
- Divide the dough into manageable pieces. Pass each piece repeatedly through a pasta machine, folding it over several times until the dough becomes smooth and silky.
- Roll the dough into sheets approximately 3 mm thick.
- Cut the sheets slightly shorter than the width of a chitarra. Lightly dust with flour.
- Place a sheet over the chitarra and roll firmly with a rolling pin to press the dough through the wires, forming the pasta strands.
- Dust generously with flour, arrange on a tray and cover with a clean tea towel until ready to cook.
Cook’s Tip: Fresh pasta cooks very quickly, so have the pipi sauce ready before the pasta goes into the water. Tossing the pasta straight into the pan allows it to absorb the fragrant cooking juices and finish cooking in the sauce.