Watch Leanne & Milena cook this main in episode 12 of MKR on 7plus.
Prep time: 1 hour + resting Cook time: 20 mins Serves: 4
IngredientsWatch My Kitchen Rules on Channel 7 and stream it for free on 7plus >>
SPAGHETTI
250g durum wheat semolina flour, plus extra for dusting150g Tipo 00 flour1 tsp salt4 eggsSALSICCIA & RAPINI SAUCE
2 bunches rapini, stalks removed125ml olive oil5 Italian sausages (salsiccia), thickly sliced2 cloves garlic, crushed125ml dry white wine½ tsp chilli flakes2 tbs finely chopped thyme2 tbs finely chopped flat-leaf parsleyMethod
To make pasta, sift flours and salt onto a clean work bench. Make a well in the centre. Add eggs and whisk lightly. Gradually incorporate flour into centre, adding a little water if necessary, to form a soft pliable dough. Dough is correct consistency if your thumb comes back clean when pushed into it.Knead dough on a lightly floured bench for about 5 minutes or until smooth and elastic (it will lose its rough, floury texture). Stand, covered, for 1 hour to rest.Divide dough into quarters. Pass quarters through a pasta machine on the widest setting, dusting dough with flour between rolls, increasing settings until about 2mm thick. Pass pasta sheets through a spaghetti cutter. Place spaghetti on a lightly floured tray (or hang) for 15 minutes, to dry a little before cooking.To make the salsiccia and rapini sauce, coarsely chop rapini and cook in a large saucepan of boiling salted water for 1 minute. Drain.Heat half the oil in a large deep frying pan over medium heat.Add sausages and cook, stirring occasionally, until browned. Stir in garlic. Add wine and simmer until reduced by half. Stir in rapini. Stir in chilli and herbs.Meanwhile, cook spaghetti in a large saucepan of boiling salted water until al dente. Drain, reserving ½ cup of the pasta water. Add spaghetti and reserved pasta water to frying pan with sausage mixture. Add remaining oil. Toss to coat and combine. Season.TipIf rapini is unavailable, you can substitute with broccolini.