Serves: 4
Preparation Time: 30 minutes
Cooking Time: 10 minutes

Ingredients

Pappardelle Pasta

200g ‘00’ Flour

50g Semolina flour (for pasta making)

2 Whole eggs

1 Egg yolk

1-2 tbsp Fresh powdered coffee (NOT instant coffee)

Pinch of salt

1 tsp Pukara Estate Premium Extra Virgin Olive Oil

Other Ingredients

4 x 75g Vannella Burrata

2 Large red onions, peeled & thinly sliced

20g Butter

40g Castor sugar

2 Thyme sprigs

250g Pukara Estate Pitted Kalamata Olives, roughly chopped and dried in the oven at

100°C for 2 hours

1 Tube of 'Delicius' Anchovy paste

100ml Pukara Estate Premium Extra Virgin Olive Oil

Salt & pepper

Method

Pasta
Mix the eggs with salt and EVOO.
Gradually add the flour while mixing until a dough forms. Knead the pasta for 5-10 minutes, then roll the pasta dough over a surface sprinkled with coffee.
Wrap and rest in the fridge for at least 2 hours.
Roll out the dough and cut into pappardelle strips or your preferred shape.

Sauce & Assembly
Bring a large pot of salted water to a boil.
Heat oil and butter in a frying pan, then add onions and thyme.
Cook until the onions soften, then add sugar and continue cooking with a lid on for 15 minutes. If needed, add a little water to prevent burning.
Drop the pasta into boiling water and cook for 3-4 minutes. Drain and toss with the caramelized onions for 1 minute.
Spread about ½ tablespoon of anchovy paste on the base of each serving plate.
Place the pappardelle on top, garnish with dried olives and fresh thyme leaves, then add a mini burrata on each plate.
Drizzle with extra virgin olive oil and serve immediately!