2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Subscribe this month and receive The Aromatherapy Co's Therapy Kitchen gift pack valued at $79.85 RRP. Offer ends April 20.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Whole-wheat pasta with almonds, parsley and ricotta

You'll need

  • 50 gm
  • butter
  • 1 tbsp
  • extra-virgin olive oil
  • 60 gm
  • natural almonds, coarsely crushed in a mortar and pestle
  • 3
  • garlic cloves, finely chopped
  • 1 cup
  • (loosely packed) flat-leaf parsley, finely chopped
  • Zested rind
  • of 1 lemon
  • To serve:
  • finely grated parmesan
  •  
  • Ricotta
  • 2.5 litres
  • (10 cups) milk
  • 30 ml
  • white vinegar
  •  
  • Whole-wheat pasta
  • 160 gm
  • (1 cup) fine semolina
  • 150 gm
  • (1 cup) whole-wheat flour (see note)
  • 1
  • egg, lightly whisked

Method

  • 01
  • For ricotta, heat milk in a large saucepan over low heat until temperature reaches 90-95C (5-8 minutes). Quickly stir through vinegar, remove from heat and skim curds with a slotted spoon as they rise to the surface. Transfer curds to a muslin-lined colander to drain. Refrigerate until required. Discard excess liquid. Makes about 500gm. Leftover ricotta will keep refrigerated in an airtight container for up to 5 days.
  • 02
  • For whole-wheat pasta, pulse semolina and flour in a food processor to combine. With motor running, add egg, then gradually add 60ml cold water, processing until dough just comes together. Turn onto a lightly floured work surface and knead lightly until smooth, wrap in plastic wrap and refrigerate until required. Divide dough into four pieces, then, using a pasta machine with rollers at widest setting and working with one piece of dough at a time, feed dough through rollers, folding dough and reducing settings notch by notch until you reach the second-last setting and pasta is translucent and 1mm-thick. Cut into 4-5cm rag shapes with a sharp knife, lightly dust with flour and set aside on a floured tray.
  • 03
  • Cook pasta in a large saucepan of salted boiling water over high heat until al dente (1-2 minutes). Drain and keep warm.
  • 04
  • Meanwhile, heat butter and olive oil in a large frying pan over medium heat until foaming, add almonds and garlic and stir occasionally until golden (1-2 minutes). Stir through parsley, lemon rind and pasta and season to taste. Divide pasta among bowls, top with 200gm crumbled ricotta, scatter with parmesan and serve immediately.
Note Whole-wheat flour, available from health food stores, adds a nutty taste to pasta. You can substitute wholemeal flour.

At A Glance

  • Serves 6 people
  • 30 min preparation
  • 15 min cooking
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people
  • 30 min preparation
  • 15 min cooking

Drink Suggestion

A crisp, nutty, crunchy white like a pinot grigio or arneis.

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.