- 200 gm Sicilian green olives, pitted and finely chopped
- ½ cup (loosely packed) each of oregano and flat-leaf parsley leaves, coarsely chopped
- 1 tbsp marjoram, finely chopped
- 2 cloves of garlic, finely chopped
- 2 tbsp dry vermouth
- 185 ml (¾ cup) extra-virgin olive oil
- 400 gm ‘00’ flour (see note)
- ½ tsp salt
- 3 eggs
- 1 tsp extra-virgin olive oil
- 1For egg pasta, pulse flour and ½ tsp salt in a food processor to combine. Add eggs, oil and 1 tbsp water, and process until coarse crumbs form. Turn out onto a lightly floured work surface and knead until smooth and elastic (4-5 minutes). Wrap in plastic wrap and rest for 30 minutes.
- 2Divide pasta dough into 4 equal pieces and, working with one piece at a time, roll it through a pasta machine, starting with the widest setting and rolling through each setting once until the last setting. (Dust dough with flour if it becomes sticky.) Cut pasta into 13cm squares and place in a single layer on a floured tray, and leave to dry (4-5 minutes).
- 3Meanwhile, process olives, herbs, garlic, vermouth and extra-virgin olive oil in a food processor until finely chopped. Season to taste with sea salt and ground black pepper. Transfer to a frying pan, warm over low heat.
- 4Bring a saucepan of salted water to the boil. Cook pasta until al dente (1-2 minutes). Drain, transfer to a platter, spoon over olive sauce and serve immediately with parmesan.
‘00’ flour is also known as strong, baker’s or pasta flour.