Coffee Pappardelle Pasta
Serves 4
Preparation time 30min
Cooking time 10min
Pappardelle Pasta
200g ‘00’ flour
50g semolina flour for pasta making
2 whole eggs
1 egg yolk
1-2 tbs fresh powdered coffee, NOT INSTANT COFFEE
pinch of salt
1 teaspoon of Pukara Estate Premium EVOO
4 x 75g Vannella Burrata
2 large red onion, 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 100c for 2hrs
1 tube of 'Delicius' Anchovy paste
100ml Pukara Estate Premium EVOO
Salt & pepper
Pasta
Mix eggs with salt and EVOO
Add flour a little at the time until combine. Kneed the pasta for 5-10min, then roll the pasta dough on a surface with coffee.
Rest in the fridge for min 2 hours
Roll and cut into pappardelle shape or shape of your liking
Bring plenty of salted water to the boil
Add oil and butter into a frying pan, then add onions and thyme
Cook until onions soften
Add sugar and keep cooking with lid on for 15min, if needed add a little cooking water
Add pasta in boiling water and cook for 3-4 minutes, drain and toss with caramelised onions for 1 min
Spread the bottom of a plate with about ½ tablespoon of anchovy paste, place the pappardelle on the plate, garnish with olives, fresh thyme leaves and lastly add a mini burrata
Drizzle with EVOO and serve!