Coffee Pappardelle Pasta

Serves 4

Preparation time 30min

Cooking time 10min



Pappardelle Pasta

200g ‘00’ flour

50g semolina flour for pasta making

2 whole eggs

1 egg yolk

1-2 tbs fresh powdered coffee, NOT INSTANT COFFEE

pinch of salt

1 teaspoon of Pukara Estate Premium EVOO


4 x 75g Vannella Burrata

2 large red onion, peeled & thinly sliced

20g butter

40g castor sugar

2 thyme sprigs

250g Pukara Estate Pitted Kalamata Olives, roughly chopped and dried in the oven at 100c for 2hrs

1 tube of 'Delicius' Anchovy paste

100ml Pukara Estate Premium EVOO

Salt & pepper



Mix eggs with salt and EVOO

Add flour a little at the time until combine. Kneed the pasta for 5-10min, then roll the pasta dough on a surface with coffee.

Rest in the fridge for min 2 hours

Roll and cut into pappardelle shape or shape of your liking


Bring plenty of salted water to the boil

Add oil and butter into a frying pan, then add onions and thyme

Cook until onions soften

Add sugar and keep cooking with lid on for 15min, if needed add a little cooking water

Add pasta in boiling water and cook for 3-4 minutes, drain and toss with caramelised onions for 1 min

Spread the bottom of a plate with about ½ tablespoon of anchovy paste, place the pappardelle on the plate, garnish with olives, fresh thyme leaves and lastly add a mini burrata

Drizzle with EVOO and serve!