Method

1

Mix eggs with salt and olive oil. Add flour a little at the time until combined. Knead the pasta for 5-10 minutes, then roll the pasta dough on a surface with coffee. Rest in the fridge for a minimum of 2 hours. Roll and cut into pappardelle shape or shape of your liking.

2

Bring plenty of salted water to the boil.

3

Add oil and butter into a frying pan, then add onions and thyme. Cook till onions soften. Add sugar and keep cooking with the lid on for 15 minutes, if needed add a little cooking water.

4

Pop the pasta in boiling water and cook for 3-4 minutes, drain and toss with caramelised onions for 1 minute.

5

Plate pasta into a bowl, garnish with semi-dried black olives, fresh thyme, anchovies and burrata.

6

Dust with a little extra coffee and extra virgin olive oil.

Prep Time2 hrs 30 minsCook Time10 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyIntermediate
 

Ingredients

Pappardelle Pasta
 200 g 00 flour
 50 g semolina flour for pasta making
 2 whole eggs
 1 egg yolk
 12 g fresh powdered coffee (not instant coffee)
 Pinch of salt
 12 tsp extra virgin olive oil
 4 (75g) burrata
 2 large red onions, peeled & thinly sliced
 20 g butter
 40 g caster sugar
 2 sprigs thyme
 250 g Kalamata olives, pitted, roughly chopped and dried in the oven at 100c for 2hrs
 8 anchovies, roughly chopped
 100 ml extra virgin olive oil
 salt & pepper

Ingredients

Pappardelle Pasta
 200 g 00 flour
 50 g semolina flour for pasta making
 2 whole eggs
 1 egg yolk
 12 g fresh powdered coffee (not instant coffee)
 Pinch of salt
 12 tsp extra virgin olive oil
 4 (75g) burrata
 2 large red onions, peeled & thinly sliced
 20 g butter
 40 g caster sugar
 2 sprigs thyme
 250 g Kalamata olives, pitted, roughly chopped and dried in the oven at 100c for 2hrs
 8 anchovies, roughly chopped
 100 ml extra virgin olive oil
 salt & pepper

Directions

1

Mix eggs with salt and olive oil. Add flour a little at the time until combined. Knead the pasta for 5-10 minutes, then roll the pasta dough on a surface with coffee. Rest in the fridge for a minimum of 2 hours. Roll and cut into pappardelle shape or shape of your liking.

2

Bring plenty of salted water to the boil.

3

Add oil and butter into a frying pan, then add onions and thyme. Cook till onions soften. Add sugar and keep cooking with the lid on for 15 minutes, if needed add a little cooking water.

4

Pop the pasta in boiling water and cook for 3-4 minutes, drain and toss with caramelised onions for 1 minute.

5

Plate pasta into a bowl, garnish with semi-dried black olives, fresh thyme, anchovies and burrata.

6

Dust with a little extra coffee and extra virgin olive oil.

Coffee Pappardelle with Warm Burrata & Semi Dried Black Olives
IngredientsDirections