- For the pasta:
- 240 g cake flour
- 2 extra-large free-range eggs
- a pinch salt
- 2 t extra virgin olive oil
- For the sauce:
- 3 T extra virgin olive oil
- 3 garlic, cloves, finely chopped
- 2 cups cream
- 150 g Woolworths Gorgonzola
- 1 T butter
- 1 T olive oil
- 4 large porcini mushrooms, torn or cut into large pieces
- 1 bunch kale, leaves removed from the stalk
- 50 g walnuts, toasted
- sea salt and freshly ground black pepper, to taste
1. To make the pasta, place the flour onto a clean, dry surface and make a well in the centre. Crack the eggs into the well, then add the salt and olive oil.
2. Begin combining the egg and flour using a fork, working from the inside outwards. Once most of the flour and eggs are combined, start kneading the mixture to form a dough. Knead for 5–8 minutes, or until smooth. Cover with clingwrap and chill for 30 minutes.
3. Divide the pasta into 4 equal pieces, then roll each piece into a long thin sheet using a pasta machine. Cut the pasta into uneven shapes using a sharp knife, then cook in rapidly boiling salted water until al dente. Drain and set aside.
4. To make the sauce, heat the olive oil in a pan over a medium heat. Add the garlic and cook for 30 seconds, then add the cream and heat through. Add the Gorgonzola and cook until melted. Set aside.
5. Heat the butter and olive oil in a pan over a medium heat, then cook the mushrooms in batches until golden brown.
6. Blanch the kale for 30 seconds, then set aside.
7. To assemble the dish, place the kale on a large platter. Add the pasta and spoon over the sauce. Top with the mushrooms, grate over the walnuts and season to taste.
Cook’s note: Use baby spinach instead of kale, and brown mushrooms if you can't get your hands on porcini.
“Fazzoletti, or ‘handkerchief’ pasta, is roughly cut into squares or triangles using a knife. You can also use ready-made lasagne sheets, simply break into shards and cook.”