Prep
1 hr 30 min
Total
1 hr 40 min
Serves
4
INGREDIENTS
- 1 ⅔ cup OO flour
- 1 whole large egg
- 3 yolks
- 1 tablespoon extra virgin olive oil
- 1 pinch kosher salt
Sauce
- 1 bunch rapini chopped
- 4 shallot sliced
- 4 garlic cloves sliced
- ½ peperoncino sliced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons cashews
- 1 cup white wine
- ½ cup veggie stock
- 1 cup parmigiana grated
- 1 lemon zest and juice
- 1 handful fresh basil
- 2 burrata
METHOD
Special tools- pasta bike, food processor
Fresh Pasta
- Sift flour onto a clean counter top. Make a well in the middle for the eggs.
- Mix eggs into flour and add oil and salt.
- Knead into a dough and work it hard for 3-4 minutes.
- Wrap in plastic and let rest for 30 minutes Run through pasta bike starting on number 1 then 2, well you get it.
- Once you get to 7 cut into pasta length. let the dough rest for 10 minutes and place through the linguine fitting.
- Dust with flour and let dry for 25 minutes
Sauce
- In a large sauce pan, sauté garlic, chillies, shallots in olive oil.
- Add Rapini deglaze with white wine, lemon juice and stock. Cover and simmer for 4 minutes.
- Remove and add to blender with cashews and basil. Blend until smooth.
Return to pan. - Boil pasta in salt water until al dente
- Add to sauce with a little pasta water. Toss in Parmigiana and plate.
Garnish with 1/2 burrata and olive oil
