Warrigal Green Pasta

Warrigal Greens are a herb native to Australia and New Zealand. When cooked it has a texture and taste like spinach and can be used in much the same way. If you can't find Warrigal Greens simply replace them with English spinach in this recipe.

Portions: 6 Portions

Preparation: 30-40 minutes

Cooking: 2-3 minutes

Ingredients

Pasta

  • 500g strong flour (bread or tipo 00)
  • or 250g strong flour and 250g fine semolina
  • 2 eggs (free range or organic)
  • 3 egg yolks (free range organic)
  • 1 tbsp olive oil
  • 100g warrigal greens

Method

  1. Warrigal Greens: Wash the warrigal greens and place in a saucepan with just enough boiling water to cover. Bring the water to a strong simmer and leave to cook for a couple of minutes until the leaves are wilted and are tender like spinach. Drain the greens and refresh in cold water. Squeeze out excess water and puree in a food processor with the olive oil until you have a smooth puree. Remove the puree from the food processor and set aside.
  2. Pasta by Food Processor: Place all the ingredients including the pureed warrigal greens in a food processor and process it until you have a breadcrumb like consistency. Tip the mixture out onto a work surface and bring it together with your hands so that you have a ball of dough. If it is to dry add a little water and if it is to wet add some more flour. Knead the mixture for a couple of minutes until it has some elasticity. Make the dough into 4 balls and cover them with cling film and place them in the fridge for at least 30 minutes.
  3. By Hand: Place the flour out onto a work top and make a well in the centre. In a bowl beat the egg, oil and cooked warrigal greens(finely chop the greens to a puree) together, pour this mixture into the well in the centre of the flour. Using your your hands bring the flour into the egg mixture and gradually combine it until you have a dough. Knead the dough for couple of minutes until it is firm and has elasticity. Make the dough into 4 balls, cover them with cling film and place them in the refrigerator for at least 30 minutes.
  4. Fettuccine: Remove the dough from the refrigerator and starting with one ball of dough roll it out so that it is around 1cm-1.5 cm thick. Set a pasta machine to the lowest setting and pass the pasta through it 3 times. Then set the pasta machine to a higher setting and pass it through, then reduce the setting and repeat the process to the last or second last setting so that the pasta is very thin and long. If the pasta comes sticky, dust it with a little flour. Cut the sheet of pasta in half and pass each sheet through the Fettuccine setting on your pasta machine (or cut as required). Hang the pasta up on a wooden pasta holder or weighted broom handle. Repeat this process with the remaining pasta.
  5. Storage: Cook the pasta soon after preparing it or leave it to dry or 3-5 hours and then store it in a sealed storage container in a cool place for up to 3 months.
  6. To Cook: (Cook it when you are finishing the sauce) Bring a large pot of boiling water to the boil and place the pasta in it and cook for around 2 minutes until al dente.