Serves 6


Maccheroni alla chitarra*:


500gm Durum Semolina (Bellota Gold)
28 free range yolks from 60gm eggs
*A Chitarra is required for this recipe. If a Chitarra is unavailable,

replace with an alternative pasta recupe or store-bought pasta.


To Assemble:


  • 1.4 kg Goolwa Pipis
  • 500 gm Fresh Maccheroni alla chitarra
  • 100 ml extra virgin olive oil, plus extra for drizzling
  • 3 cloves garlic, finely chopped
  • 1 long red chilli, chopped
  • Sea salt and cracked black pepper
  • 1 cup (250 ml) white wine
  • 1/2 bunch flat-leaf parsley, chopped
  • 12 basil leaves torn




Maccheroni alla chitarra*:


  1. Place all the ingredients into a mixer with the dough hook attachment and mix on low speed until dough has formed.
  2. Place the dough into a vacuum bag and seal on high, allowing to rest in fridge for 1 hour.
  3. Cut the dough into workable pieces and roll through the pasta roller and fold over – do this until the pasta becomes laminated and silky smooth.
  4. Roll out the dough to 3mm thick sheets
  5. Cut the sheets slightly shorter than the chitarra, place flour between each sheet.
  6. Place a sheet on top of the chitarra and roll over the top with a rolling pin to push through the wires. Dust with flour and place on a tray, cover with a tea towel.




  1. Bring a large saucepan of salted water to the boil.
  2. Add the Maccheroni alla chitarra and give it a gentle stir so the pasta doesn’t stick together. Cook for a few minutes or until al dente.
  3. While the pasta is cooking, heat the olive oil in a large frying pan over medium heat, add the garlic and chilli and cook without colouring.
  4. Increase the heat to high.
  5. Add the pipis and season with salt and pepper, then deglaze the pan with the white wine and bring to the boil.
  6. Cover the pan and shake, holding down the lid – this will help steam open the pipis, which should take about 2 minutes.
  7. Drain the pasta as soon as it is ready and add to the pipis, along with the parsley and a drizzle of extra virgin olive oil.
  8. Give it a good mix and serve with freshly torn basil leaves over the top.