This is inspired by a Guy Grossi recipe. Toasting the flour
gives the pasta a lovely nutty flavour. This dish is great teamed
with a bitter green-leaf salad.
90 ml (1/3 cup)olive oil1onion, thinly sliced300 gm (1 bunch)silverbeet, stalks removed and thinly sliced4garlic cloves, thinly slicedFinelygrated rind of 1 lemon300 gmpine or Swiss brown mushrooms, cut into 3cm slices600 mlpouring cream4thyme sprigs60 gmparmesan, finely grated40 gmcoarse fresh sourdough breadcrumbs100 gmgoat’s curdToasted-flour pasta165 gmdurum semolina flour (see note), plus extra for dusting85 gmplain flour 1large egg, lightly beaten
For toasted-flour pasta, preheat oven to 180C. Scatter half the durum semolina flour over an oven tray and roast, shaking occasionally, until golden (4-6 minutes), then set aside to cool. Process toasted flour, plain flour, remaining durum semolina flour, egg and 85ml water in a food processor until a dough forms. Turn out onto a work surface, knead until smooth (8-10 minutes), then wrap in plastic wrap and refrigerate to rest (1 hour). Divide dough into 2 halves and, working with a half at a time, feed through a pasta machine, starting with rollers at widest setting. Fold in half lengthways, feed through again, then repeat, reducing setting a notch each time, rolling and folding, until dough is translucent and 2mm thick. Place pasta on a lightly floured surface, cut into rough 4cm-wide strips and transfer to an oven tray dusted with durum semolina flour. Repeat with remaining dough.
Preheat oven to 180C. Heat 30ml oil in a frying pan over medium heat. Add onion, silverbeet stalks and half the garlic and stir occasionally until tender (6-8 minutes). Meanwhile, blanch silverbeet leaves until bright green (30 seconds), drain, refresh, drain again, squeeze out excess water, coarsely chop and add to pan with silverbeet stalks. Add lemon rind, season to taste and transfer to a large bowl.
Wipe out frying pan with absorbent paper and heat 30ml oil over medium-high heat. Add mushrooms, season to taste and stir occasionally until golden (3-4 minutes). Add to silverbeet mixture and set aside.
Simmer cream, thyme and remaining garlic in a saucepan over medium heat until reduced by two-thirds (15 minutes). Strain (discards solids) and set aside.
Blanch pasta (30 seconds), drain and add to mushroom and silverbeet mixture. Add cream mixture, season to taste, toss to combine and transfer to a 3-litre baking dish.
Combine parmesan, breadcrumbs and remaining oil in a small bowl, season to taste, toss to combine and scatter on top of pasta. Add dollops of goat’s curd and bake until golden and bubbling (25-30 minutes). Serve hot.
Note Durum semolina flour is available from