Name: One Ford Street’s spelt maltagliati with tiger prawns and shellfish sauce
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 4 - 6
Ingredients: 2 cups firmly packed basil, plus extra to serve; 50 ml olive oil; 400 gm fresh or frozen broad beans; Shellfish stock; 2 tbsp olive oil; 1 carrot, coarsely chopped; 1 celery stalk, coarsely chopped; 3 golden shallots, coarsely chopped; 4 garlic cloves, coarsely chopped; 1 kg ripe tomatoes, coarsely chopped; 1 kg large raw tiger prawns, peeled, deveined, shells and heads reserved (about 26); Pasta dough; 500 gm white spelt flour (see note) (31/3 cups); 100 gm eggs (about 2); 200 gm egg yolks (about 12); 2 tsp extra-virgin olive oil

A much-loved dish from Italian restaurant One Ford St in Sydney’s Balmain.

Ingredients

2 cups firmly packed basil, plus extra to serve

50 ml olive oil

400 gm fresh or frozen broad beans

Shellfish stock

2 tbsp olive oil

1 carrot, coarsely chopped

1 celery stalk, coarsely chopped

3 golden shallots, coarsely chopped

4 garlic cloves, coarsely chopped

1 kg ripe tomatoes, coarsely chopped

1 kg large raw tiger prawns, peeled, deveined, shells and heads reserved (about 26)

Pasta dough

500 gm white spelt flour (see note) (31/3 cups)

100 gm eggs (about 2)

200 gm egg yolks (about 12)

2 tsp extra-virgin olive oil

Method

Main

1.For shellfish stock, heat oil in a large saucepan over medium heat, add carrot, celery, shallot and garlic and sauté until very tender (8-10 minutes). Add tomato and prawn shells and heads, and cook until shells just start to turn pink (2-3 minutes). Add 1½ litres water, bring to a simmer over high heat, then reduce heat and simmer gently for 20 minutes. Cool for 30 minutes, then blend with a stick blender and strain through a fine sieve into a large frying pan, pressing to extract all liquid (discard solids). Simmer stock until reduced by three-quarters (35-40 minutes).

2.Meanwhile for pasta dough, mix flour, eggs, yolks, oil and 2 tsp fine sea salt in a large bowl until combined, then knead on a lightly floured bench until smooth and elastic (5 minutes; or mix and knead dough in an electric mixer fitted with a dough hook). Wrap dough in plastic wrap and leave to rest for 30 minutes.

3.To make a basil oil, pound basil with a mortar and pestle until finely crushed, then stir in olive oil to form a thick, smooth paste. Season to taste.

4.Divide pasta into 4 pieces. Working with a piece at a time, and keeping remaining covered, roll in a pasta machine, starting on the widest setting and roll and fold until smooth, then reduce settings notch by notch as you roll until 1mm thick. Lightly dust with flour and cut into uneven rectangle shapes. Set aside on a tray.

5.Blanch broad beans (1 minute; see cook’s notes) and peel.

6.Bring stock to a simmer, add prawns and broad beans and simmer until just cooked (2-3 minutes). Cook pasta in a large saucepan of boiling salted water until al dente (about a minute). Drain, add to sauce and toss until well coated. Serve drizzled with a little basil oil and topped with basil leaves.

White spelt flour is available from select health-food shops.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Aimee Jones

Styling by Nick Banbury

Ingredients

Method

Main

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