Ingredients
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
Instructions
Maccheroni alla chitarra*:
- Place all the ingredients into a mixer with the dough hook attachment and mix on low speed until dough has formed.
- Place the dough into a vacuum bag and seal on high, allowing to rest in fridge for 1 hour.
- 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.
- Roll out the dough to 3mm thick sheets
- Cut the sheets slightly shorter than the chitarra, place flour between each sheet.
- 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.
Assembly:
- Bring a large saucepan of salted water to the boil.
- 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.
- 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.
- Increase the heat to high.
- Add the pipis and season with salt and pepper, then deglaze the pan with the white wine and bring to the boil.
- Cover the pan and shake, holding down the lid – this will help steam open the pipis, which should take about 2 minutes.
- 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.
- Give it a good mix and serve with freshly torn basil leaves over the top.