Description
A taste of Australias coast! Pippies, lemon myrtle, and homemade semolina pasta create a vibrant, flavorful dish.
Ingredients
Units
Scale
- 6 oz (180 g) semolina
- 6 oz (180 g) plain flour
- 1/2 cup (120 ml) water
- 1 tbsp (20 ml) macadamia oil
- 0.2 oz (5 g) salt
- 11 oz (300 g) pippies
- 4 oz (120 g) pasta
- 1/4 cup (60 ml) white wine
- 2 tbsp (50 ml) macadamia oil
- 3 leaves lemon myrtle
- 1 oz (25 g) butter
- Native pepper
- 4 oz (100 g) warrigal green or pea tendril
Instructions
- Combine the ingredients to make a smooth dough and leave it to rest for 20 minutes on the bench, covered.
- Roll out the dough using a pasta machine to your preferred thickness.
- Allow the pasta to dry slightly at room temperature, ensuring the pieces are not touching or sticking together.
- Wash the pippies and soak them in iced water for 20 minutes to purge any sand.
- Boil salted water in a pot large enough for the pasta and begin cooking the pasta.
- Heat a pan with a lid over medium heat (approximately 300°F/150°C).
- Add macadamia oil, lemon myrtle, and pepper to the pan.
- Add the pippies and wine to the pan, then cover.
- Cook for 30-60 seconds, or until the pippies open.
- Reduce heat to low.
- Add warrigal greens, butter, and a pinch of salt; mix to create a sauce.
- Drain the pasta.
- Add the pasta to the sauce and combine.
- Serve.
Notes
- For a richer flavor, use freshly grated lemon myrtle zest in addition to the leaves.
- If pippies are unavailable, substitute with Manila clams or mussels, adjusting cooking time as needed.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a little extra macadamia oil.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Australian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 20
- Cholesterol: 100