Australian Gourmet Traveller - (09)September 2020 (1)

Pestoalla

Trapanese

MAKES2 CUPS// PREPTIME 10 MINS

“Youcanmakethispesto

withfreshordriedtomato

• I useddriedastheyweren’t
  in season,” says Puskas.

120 gmsun-driedtomatoes

50 gmblanchedalmonds

2 looselypackedcupsmint

leaves(40gm)

Finelygratedzest1 lemon

11/2 tbsplemonjuice

A generouspinchofdried

oregano

1 cloveofgarlic,finelygrated

1 tbspfreshbreadcrumbs

160 ml(2/3cup)extra-virgin

olive oil

1 Combineallingredients

exceptoilina foodprocessor

andpulseuntila coarsepaste.

Stirinenoughinoliveoilto

loosen.Seasontotaste.

NotePestowillkeepinan

airtightcontainerinthefridge

for up to one week.➤

Sopressinipasta

SERVES 4 // PREP TIME 11/2 HRS // COOK 3 MINS (PLUS RESTING)

“MygoodfriendFedericoZanellatofromLuMiDininggavemehispastadoughrecipe,”
says Dan Puskas. “The pasta shape is fun and pretty easy to master.”Pictured p85

450 gm“00”flour, plus extra
todust
11/4 tspsalt
50 gmsemolina, plus extra
todust
2 eggs
12 eggyolks
2 tspoliveoil
1 cuppestoallaTrapanese
(seerecipeopposite)
Finelygrated parmesan,
to serve

1 Combineflour,saltand
semolinaina bowl.Combine
eggs,yolksandoilina separate
bowl.Graduallyaddegg
mixturetoflourmixture,mixing
slowlywitha forkuntilmixture
comestogether.Usingyour
hands,rubmixtureuntil
combinedandcrumblythen
knead into a firm dough.

Wraptightlyinplasticwrap

andrefrigerateovernight.

2 Thenextday,bringthe

doughtoroomtemperature.

Dividedoughintofourpieces.

Workingwithonepieceat

a time,flattenthenrollthrough

a pastamachine,startingatthe

widestsettinganddustingwith

extraflourandsemolinaas

needed.Foldinhalfandrepeat

untilpastais smoothandsilky,

thencontinuerollingandfolding,

reducingthesettingsnotchby

notchuntildoughis 2mmthick.

Cutdoughintomanageable

sheetsandlayerona tray

betweensheetsofbaking

paperdustedwithsemolina.

Refrigeratefor 30 minutes.

3 Cutdoughinto4.5cm

squares.Takea squareand

pinch two of the opposite

cornerstogethertomake

a triangle.Taketheremaining

twosidesandpinchtogether

intheoppositedirectionto

makethesopressinishape.

Placeona trayandtosswith

someoftheextrasemolina.

4 Cooksopressiniina large

saucepanofboiling,salted

wateruntilit floatstothetop

andis al dente(2-3minutes).

Drainandreturntopan.Add

pestoallaTrapaneseandtoss

gentlytocombine.Sprinkle

with parmesan to serve.