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Pasta e patate

You'll need

4 small eggs (55gm each) 400 gm “00” flour 5 waxy potatoes, such as Desiree (about 180gm each), cut into 1cm cubes To serve: finely grated parmesan and extra-virgin olive oil   Soffritto 120 ml olive oil 1 onion, finely diced 2 garlic cloves, crushed 600 gm canned peeled tomatoes, crushed 3 celery stalks, finely chopped ¼ cup coarsely chopped flat-leaf parsley


  • 01
  • Pulse eggs and flour in a food processor until crumbs form (2 minutes). Turn onto a work bench and knead until smooth, then wrap and set aside to rest (30 minutes).
  • 02
  • Divide dough in two and, working with one piece at a time, feed through pasta machine rollers, starting at the widest setting. Lightly flour dough as you fold and feed it through, reducing settings notch by notch down to the second-lowest setting. Cut into 15cm-long sheets, dust heavily with flour and layer on top of one another, roll into a log, cut into 1cm-wide strips then cut in half to make 5mm-wide strips. Shake strips open to form ribbons and set aside on a floured tray.
  • 03
  • Place potato in a bowl, cover with cold water, drain. Repeat three times or until water is clear and starch is removed, then return potato to bowl with 500ml water and set aside.
  • 04
  • For soffritto, heat half the oil in a saucepan over low-medium heat, add onion and garlic, stir occasionally until onion is almost caramelised (15-20 minutes). Add tomato, celery and parsley, season to taste, bring to the simmer, cook until tender (12-15 minutes).
  • 05
  • Add potato and potato water to onion mixture with remaining oil and cook over medium-high heat until cooked through (15-25 minutes). Set aside.
  • 06
  • Meanwhile, shake excess flour from pasta and cook in two batches, in two large saucepans of boiling salted water, until al dente (1½-3 minutes). Strain, reserving 250ml cooking liquid, and add pasta to soffritto with enough cooking liquid to moisten, toss to coat, drizzle with extra-virgin olive oil and serve with parmesan.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.

“Pasta e patate makes use of ingredients that aren’t so expensive: potato and pasta, and soffritto to make it aromatic. It’s very versatile – in winter we make it more of a soup, with extra liquid and more olive oil to give it a little spiciness.” Instead of making your own pasta, you could use a good-quality dried durum wheat pasta such as orecchiette or tagliatelle.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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