Blanched parsley turns this fresh pasta dough a green that
remains vibrant when it's cooked. The heat from the cooked pasta is
enough to cook the bonito lightly; choose the best sashimi-grade
fish you can find.
250 gmsashimi-grade bonito or kingfish, very thinly sliced across the grain20 gmsalted capers, rinsedFinelygrated rind and juice of ½ lemon, or to taste1 tbspred wine vinegarTo serve:torn rocket and flat-leaf parsleyParsley pasta dough1½ cups(firmly packed) flat-leaf parsley2eggs300 gm(2 cups) “00” flourGarlic oil100 mlextra-virgin olive oil4garlic cloves, thinly sliced on a mandolin
For parsley pasta dough, blanch parsley until bright green (10 seconds), drain, refresh under cold running water and squeeze out all excess water. Process parsley in a food processor with eggs until finely chopped, add flour and a generous pinch of salt and process until a dough forms. Turn out onto a lightly floured surface, knead until smooth, then wrap in plastic wrap and stand for 1 hour to rest.
Meanwhile, for garlic oil, heat oil and garlic in a small saucepan over low-medium heat to infuse and cook until garlic just starts to turn golden (4-6 minutes). Set aside.
Cut pasta into 4 pieces then, working with a piece at a time (keep remaining pieces covered to prevent them drying out), roll through the widest setting of a pasta machine, lightly dusting with flour if sticking. Fold and roll, dusting lightly with extra flour if necessary, reducing the setting notch by notch until pasta is 2mm thick. Cut into rough ribbons and set aside on a floured tray.
Cook pasta in a large saucepan of boiling salted water until al dente (2-3 minutes), then transfer to a large bowl with tongs. Add garlic oil to taste, bonito, capers, lemon rind and juice and vinegar, toss to combine and season to taste. Scatter with rocket and parsley, toss to combine and serve warm or at room temperature.