Servings: 2
Calories: 1072kcal
Equipment
- Food processor
- Air tight container for resting
- Pasta roller and cutter (if not using a rolling pin and knife)
- Pastry/pasta cutting wheel
- Frypan
Ingredients
Pasta - Spinach
- 125 g 00 flour +up to 25g depending on moisture left in spinach
- 50 g frozen spinach defrosted, drained
- 25 g semolina
- 1 egg
- 1/2 egg yolk
- 1/2 tsp olive oil extra virgin (we used Rio Vista Olives' Nothin' But Classic)
- 1/4 tsp salt
Pasta - Tomato
- 100 g 00 flour tomato dough needs to be downscaled
- 50 g semolina
- 1 egg
- 85 g tomato paste double strength
- 1/2 tsp olive oil extra virgin (we used Rio Vista Olives' Nothin' But Classic)
- 1/4 tsp salt
Pignolata
- 45 g plain flour plus extra for dredging
- 1/2 lemon zest
- 1/16 tsp fennel seed ground
- 1/16 tsp baking powder
- 15 g unsalted butter
- 1/2 egg
- sprinkle salt and pepper
- Olive oil extra virgin, to fry with (we used Rio Vista Olives' Nothin' But Classic)
- 2 g edible gold lustre dust
- 5 ml rose spirit
Sauce
- 3 tbsps olive oil extra virgin (we used Rio Vista Olives' Nothin' But Classic)
- Handful basil leaves
- 6-8 sage leaves
- 700 ml crushed tomatoes or passata (if using fresh tomatoes, remove seeds and juice before blitzing; drain excess water)
- 60 g nduja subsititute with soft, chopped salami
- 1/2 tsp sugar
- Salt to taste
- 60 g bambini bocconcini
Instructions
Pasta
- Combine ingredients for spinach dough, forming a well of the dry ingredients with the wet in the centre. For more even distribution of colour, complete this step using a food processor.
- Knead vigorously for 10 minutes, then transfer to an airtight container away from direct sunlight or heat. Rest for 30 minutes.
- Combine the tomato pasta ingredients in the same way, and then knead for 10 minutes. Transfer this second ball of dough to an airtight container away from direct sunlight or heat, and also rest for 30 minutes.
- To prepare the pasta for lamination, begin by rolling each dough individually through the thickest setting of the pasta machine a few times, folding over itself in between passes. This will aid in gluten development.
- Next, incrementally step both doughs through to a thickness of 6, or medium-thin. Cut into sheets of approximately 15cm as you go.
- Lay sheets of one dough type flat on a lightly floured surface. Spritz lightly with water, then carefully lay sheets of the other on top of these, smoothing out any air bubbles as you go.
- Drop the pasta machine down to a thicker setting of 3 or 4, and gradually pass the combined sheets back through, stepping up again to a medium-thin setting of 5.
- Cut into strips aproximately 1cm wide, and then roll around a thick wooden skewer or narrow dowel, at an angle of around 45 degrees. Slide pasta off, and transfer to baking paper lined trays or a lightly floured surface to dry out. Store uncovered in the refrigerator to assist drying.
Pignolata
- Mix all dry ingredients together, before thoroughly incorporating the butter. It should be a crumbly meal texture. Pour in the egg as you stir, then give a quick knead before wrapping in cling wrap and storing in the fridge for at least 30 minutes.
- Roll the dough out into a long sausage, and chop it into chickpea-sized pieces. Roll into balls, and dredge lightly in flour.
- Heat 2-3cm of oil in a large frypan, to around 200 degrees Celsius, and fry the pignolata for 2-3 minutes until they puff up and turn a light brown. Remove and drain on paper towels.
- Once cool, dissolve the lustre dust into enough rose spirit to make a paint texture, and apply with a brush. Store in a dry environment until plating.
Sauce
- Heat the olive oil in a medium-hot frypan, and fry the basil and sage leaves for 5-10 seconds until crispy. Remove the leaves from the pan, and drop the heat to low.
- Saute the garlic for 5 minutes, stirring, before adding the blended tomato or passata. Season with salt and sugar, and add the nduja, breaking it up with the spoon as you stir.
- Cook for 15-20 minutes, or until sauce has thickened and tomato has lost its raw flavour.
- Drop pasta into a large pot of boiling lightly salted water, and cook until al dente. Drain, retaining a little of the pasta water, and toss it through the sauce in the pan. Add a little of the pasta water in if sauce is too thick and not emuslifying well with the pasta.
- Plate up with crispy basil and sage leaves, gold painted pignolata, and bambini bocconcini.
Notes
Edible gold lustre dust and rose spirit are available at cake decorating supply stores. The rose spirit can be substituted with vodka.
Nutrition
Calories: 1072kcal | Carbohydrates: 153.1g | Protein: 44g | Fat: 30.7g | Saturated Fat: 10.7g | Cholesterol: 298mg | Sodium: 1535mg | Potassium: 959mg | Fiber: 13.1g | Sugar: 24g | Calcium: 249mg | Iron: 12mg
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