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 olive oil (1/3 cup)
- 1 onion, thinly sliced
- 300 gm silverbeet, stalks removed and thinly sliced (1 bunch)
- 4 garlic cloves, thinly sliced
- 300 gm pine or Swiss brown mushrooms, cut into 3cm slices
- 600 ml pouring cream
- 4 thyme sprigs
- 60 gm parmesan, finely grated
- 40 gm coarse fresh sourdough breadcrumbs
- 100 gm goat’s curd
- 165 gm durum semolina flour (see note), plus extra for dusting
- 85 gm plain flour
- 1 large egg, lightly beaten
- 1For 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.
- 2Preheat 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.
- 3Wipe 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.
- 4Simmer cream, thyme and remaining garlic in a saucepan over medium heat until reduced by two-thirds (15 minutes). Strain (discards solids) and set aside.
- 5Blanch 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.
- 6Combine 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 select delicatessens.
Drink Suggestion: Gutsy Sicilian red. Drink suggestion by Max Allen
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