Green Maltagliati

180gm semolina

200gm 00 flour

100gm spinach

1 egg

2 egg yolks

1. For green maltagliati, start by blitzing your spinach, egg and egg yolks, with a dash of cold water in a food processor to form a bright green liquid.

2. Mix together flour and semolina in a bowl before pouring onto a dry bench surface. Create a well in the middle of the the flour and pour in your spinach egg mix. Using a fork slowly draw in the flour from the sides and mix in the circular motion. Once wet consistency resembles a pancake texture, grab your bench scraper and fold in the rest of the flour, cutting in the flour over the top with your scraper. If looking a tad too dry at any point add a dash of iced cold water. Dough should resemble shaggy pieces. Using hands and some extra flour, kneed the dough for 8-10 minutes before placing your dough ball in cling film.

3. (We opted to hand roll, but using a pasta machine is a lot easier). Once your dough has rested for 30 minutes, cut off into quarters and flatten with your hand. Place your pasta sheeter on its lowest setting and pass through your dough. Laminate your dough by folding it in a book fold and roll through lowest setting again. Laminate three times before rolling your sheet through 6 settings. Repeat this process three times, remembering to flour you dough to avoid sticking to the machine.

4. Once you have four sheets, flour heavily and lay on top of each other. Begin cutting diagonally to create long triangle shapes (watch reel for video footage of how to). Once cut toss together and leave to the side to dry for at least 10 minutes.

5. Place water on high boil and heavily salt the water. Once rolling boil hits, add your maltagliati and cook for 90 seconds or to al dente.

Braised Pine Mushroom Sauce

10 pine mushrooms (washed and halved)

1 medium cube of speck (diced)

1 leek (thinly sliced)

1 shallot (thinly sliced)

1/4 cup white wine vinegar

10 sprigs thyme (stems removed)

1 tbl sp all spice

1 tbl sp chilli flakes

1 tbl sp paprika

2 bay leaf

500ml chicken stock

150ml cream

80gm butter

50gm regiano

Bunch chives (garnish)

Olive oil

Sea salt

Preheat oven to 220 degrees fan grill setting

1. Place deep pot on medium high heat with a drizzle of olive oil and bring to steaming heat. Add in your mushrooms in two batches and sear for 3 minutes to get some char. Once charred place on lined baking tray and pop under grill to get a deeper colour in the oven (3-5 minutes, keep an eye on).

2. Once mushrooms have been removed from pot, add your speck on a slightly reduced heat and render down for 5-6 minutes (adding dashes of water when necessary to keep the rendering going). Remove from pot and place to the side.

3. Add in your leek, shallot, chilli flakes, paprika, all spice, sea salt and sweat down in your speck fat for 6 minutes, until nice and soft. Add in your white wine vinegar and deglaze pan, making sure to rip all the flavour off the bottom of the pan. Once 3/4 your vinegar is gone, add back in your speck, thyme, bay leaf and chicken stock and let reduce for 30-35 minutes (you want a thick sauce, but still loose to hold the mushrooms). Season with salt as you go.

4. Add in your charred pine mushrooms and rehydrate for 5 minutes on low heat in your sauce. After 5 minutes, stir in your cream and butter and reduce for another 5 minutes to bring it all together.

5. To plate add your hot mushroom sauce to the your pasta with half your regiono shaved into and mixed altogether (make sure your sauce is hot and straight off heat to help emulsify with the pasta). Spoon onto plate and finish with extra shaved regiano and fresh diced chives.