Australian Gourmet Traveller - (03)March 2020 (1)

GOURMET TRAVELLER 111

Extra-virginoliveoil,toserve
PASTADOUGH
500 gm(3⅓cups)“00”flour
3 eggs,lightlybeaten
6 eggyolks,lightlybeaten
Semolina,fordusting
MUSSELSAUCE
1 kgmussels,scrubbed,
beardsremoved
50 mldrywhitewine
100 mlextra-virginoliveoil
2 garliccloves,finelychopped
Largepinchof saffron
threads

Saffrontaglioliniwith mussels,

basilandlemon

SERVES 6 // PREP TIME 40 MINS // COOK 15 MINS (PLUS RESTING)

“Inthisdish,themostimportantthingis thecookingofthepasta.
It’salwaysbettertobea littlebitunderthanover,”saysAndrisani.
“Forpastadough,youcanmixbyhand,butwerecommend the
machine method for a more consistent dough.”

Zestandjuiceof2 lemons

½ cupfinelychoppedbasil,

plusextraleavestoserve

1 Forpastadough,addflour

tothebowlofanelectricmixer

fittedwitha doughhook,and

mix,graduallyaddingeggs,

yolksand20mlwateruntil

doughcomestogether. Turn

outontoa lightlyfloured

surface,kneadintoa ball,

thenwrapand refrigerate

(1 hour).

2 Tomaketagliolini,cutdough

into4 pieces. Workingwithone

pieceata time,flattendoughso

it fitsthrougha pastamachine

onitswidestsetting.Laminate

doughbyrollingdoughfour

timesonwidestsetting,then

foldingit overandre-rolling.

Rolldough,reducingsettings

notchbynotchandkeeping

edgessquareuntilabout1.5mm

thick.Repeatwithremaining

dough,thencutinto30cm

lengthsandrollthroughthefine

cutteronpastamachine.

Sprinklewithsemolina,divide

into100gmportions, thenplace

onatraydustedwithsemolina

andrefrigerateuntilrequired.

3 Formusselsauce,heata

largesaucepanoverhighheat.

Addmusselsandwine,cover,

thencookuntilmusselshave

justopened(2-3minutes).

Remove mussels from shells

andreserve(discardshells).

Straincookingliquid. Heat

halftheoilina fryingpanover

mediumheat.Addgarlicand

fryuntilfragrant(1-2minutes).

Add100mlmusselcooking

waterandsaffron,thencover,

reduceheattolowandsimmer

toinfusesaffron(10minutes).

Returnmusselmeattopan.

4 Cooktaglioliniin a large

saucepanofboilingsaltedwater

untilal dente(20-50seconds).

Drain, thenaddtomussel

sauceinpan.Addzestand

remainingoil,tossinguntil

sauceemulsifiesandcoats

pasta.Stirthroughlemonjuice

andbasil, andseasontotaste.

Toserve,topwithbasilleaves,

drizzleoveroil, andseasonto

tastewithgroundblackpepper.

Winesuggestion 2017

CantinaGiardinoRosato,

Campania, Italy.➤

GTtravelledtoTasmaniawiththe

kindassistanceofTourismTasmania

(discovertasmania.com.au)andshot

atMeadowbankfarmandvineyard

(meadowbank.com.au).