Strozzapreti

450gm 00 flour

50gm semolina

125gm milk

125gr water

1 egg yolk

1. Place milk, water and yolk in small bowl and whisk together. In stand mixer with dough attachment place wet and dry ingredients together and mix together for about 2 minutes, or until dough has come together and is a bit shaggy. Place onto dry surface and using your hands work dough with a pulling kneading motion until you have a a round smooth bowl (about 3-4 more minutes). Wrap with clingfilm and let rest for 30 minutes.

2. After rest, work dough for another couple of minutes before cutting off a sixth of your ball. Using your hand mould it out into a disc before passing it through your pasta sheeter. Run it through from largest gap to six more notches. Bookfold and repeat process. Once you have your long thin pasta sheet using a rolling pasta cutter, cut into two thumbnail size ribbons.

3. Using a hand rolling technique, tightly roll the ribbon in your palms and tear before throwing into a tray lined with semolina. This technique takes time, but speed is key, nice and fast to get a solid curl around.

4. Cook in boiling salted water to just off al dente (60 -75 seconds)

Charred Pepper Sauce

2 red capsicum

2 red banana peppers

3 red chilli

2 shallots (skin on)

1 tomato

1 tea sp chilli flakes

Sea salt

Olive oil

Burrata

1. Begin but blackening your capsicum, red banana peppers, red chilli peppers and shallots over an open stove flame. Place in bowl covered to steam for thirty minutes.

2. Peel your blackened skins before placing in a blender with tomato, pinch of sea salt and a touch of olive oil. Once blitzed, pour into pan and begin reducing with your chilli flakes and seasoning with sea salt as it reduces. Reduce down to thick sauce, add your cooked strozzapreti with half a cup of pasta water and cook altogether on low heat for a minute.

3. Spoon onto plate and finish with open burrata and a drizzle of olive oil.