Servings: 3
Calories: 743kcal
Equipment
- Pasta extruder, or KitchenAid Stand Mixer with pasta extruder attachment; bucatini extruder plate
Ingredients
Pasta
- 140 g plain flour
- 140 g semolina
- 1 egg
- 90 ml cold water note: minus the volume of the eggs, ie. add the eggs to your measuring jug first and then bring to the mark with cold water
- 4 g squid ink
Sauce
- 200 g sardines chopped into strips (we used Mendolia Seafoods)
- 240 g fennel chopped, fronds reserved
- 15 g raisins
- 15 g pine nuts
- 2 large anchovies
- 1 pinch saffron
- 1/2 chopped onion
- 3 tbsp olive oil extra virgin (we used Rio Vista Olives' Augusto)
- 35 ml white wine
- 20 g toasted breadcrumbs
- 1/2 lemon zest and juice
Instructions
Pasta
- Begin by preparing the pasta dough. Whisk the egg and squid ink into the water, and then gradually stir it through the plain flour and semolina. Knead for about 10 minutes, before refrigerating for half an hour. Note that the dough should look and feel a bit like buttered breadcrumbs, but hold together when pinched between your fingers. Add a small amount of water if it’s too dry. Note: to make the most of your time, jump ahead and make the sauce while the dough rests.
- Set your extruder to its top speed, and feed in loosely clumped balls of dough, around the size of walnuts. Avoid overfilling, and note that it may take a few minutes of the dough being kneaded inside the extruder before it begins to come out.
- Chop the pasta using an extruder cutter or sharp knife as it reaches desired bucatini length, around 30cm.
- Transfer to a baking paper lined oven tray, and refrigerate uncovered for up to a week.
Sauce
- Gently fry the fennel, onion, and anchovies in the olive oil over low heat until soft; 15-20 minutes.
- Raise the heat to medium and add the wine and saffron, allowing it to reduce until almost dry.
- Stir in the pine nuts and raisins, and then add the sardines, frying them until cooked; around 1 minute.
- Cook the pasta by boiling it in a large pot of lightly salted water. It's ready once no raw, white dough is visible when the pasta is cut into.
- Lightly drain the pasta, and then drop directly into the pan with the sauce. Add the lemon zest and juice, and toss well.
- Serve with the breadcrumbs, fennel fronds, and a crack of pepper.
Nutrition
Calories: 743kcal | Fat: 28.3g | Saturated Fat: 4g | Cholesterol: 152mg | Sodium: 549mg | Potassium: 899mg | Fiber: 6.9g | Sugar: 4.9g | Calcium: 346mg | Iron: 8mg
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