Coriander Pasta and Pipis

    1 hour 20 minutes

    A delicious meal for the whole family.


    2 people made this

    Serves: 4 

    • 600g plain flour
    • 1 teaspoon sea salt
    • 6 eggs
    • 1 small bunch coriander chopped finely
    • 6 cloves garlic peeled and chopped finely
    • 3 small red chillies chopped roughly
    • 50ml olive oil
    • 3 very ripe tomatos chopped in small pieces
    • 1 small bunch coriander chopped finely
    • 2 kg Pipis
    • 2 cups dry white wine
    • salt and pepper

    Preparation:30min  ›  Cook:20min  ›  Extra time:30min  ›  Ready in:1hour20min 

    1. Sift the flour and salt into a bowl. Make a well in the centre and add the eggs. Gradually mix the flour until dough forms. Add the coriander and knead for 5 minutes or until the dough is smooth and elastic, adding more flour as necessary. Wrap the dough in plastic film and rest for at least 30 minutes. Cut the dough into 6 equal pieces, flatten each and pass through a pasta machine to make thin sheets, then pass the sheets through the fettuccine cutter and set aside.
    2. To cook the Pipis - cook the garlic and chillies in the oil in a pan over medium heat until soft. Add the tomatoes and two thirds of the coriander and cook for a few minutes. Add the Pipis, cover and cook just until the shells open (discard any that do not open). Transfer to a bowl and keep warm. Add the wine to the pan and cook over a high heat until reduced by half.
    3. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain well, then add the pipi sauce and season. Mix in the pipis and serve in bowls scattered with the remaining coriander.

    See it on my blog

    Goolwa Pipi Co

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