Mainland Haloumi & Oyster Mushroom Pappardelle

Fresh Pappardelle

• 500g Tipo “00” flour
  
• 8ea egg yolks
• 1 whole large egg
• 30ml Anchor Blue Top Milk
• 25g extra-virgin olive oil
• 1 tsp flaky sea salt

Method

1. In the center of your work surface,  place the flour in a mound and make a large well in the center of the mound.
   
2. Pour in the yolks, the whole egg, milk, olive oil, and salt. With two fingers, begin swirling the ingredients together, incorporating in flour a little bit at a time, until it becomes a thick paste.
3. Once all the flour as been incorporated, knead the dough until it resembles a smooth ball, Wrap dough in cling wrap and refrigerate at least 4–5 hours so that the gluten has time to relax before rolling out the pasta.
4. Roll it out using either a rolling pin or a pasta machine, depending on the type of pasta you will make and cut into pappardelle strips.

Spinach and brasil nut pesto

• 150g baby spinach
  
• 50g basil
• 50g brazil nuts, roasted and skinless
• 50g pine nuts, roasted
• 2 Tbspngrated Mainland Parmesan cheese
• 125g extra virginolive oil
• 1/2 lemon

Method

1. In the bowl of a food processor or blender add the spinach, garlic, nuts, cheese, salt and pepper and pulse until well combined, but not totally smooth.
2. Slowly drizzle in the olive oil while pulsing. Add lemon juice, salt and pepper to taste.