Step 1

Combine the flours, and form into a well. Use a mortar and pestle to puree the pitted olives, and then add to the centre of the well, along with all other ingredients. Bring together into a rough ball using a fork, or your hand. Alternatively, pit the olives and then blitz all ingredients together in a food processor until the dough begins to hold together.

Step 2

Knead the dough vigorously for 10 minutes, pushing down and away from yourself, and folding the dough over itself as you work. Seal in cling wrap or an airtight container, and rest for 30 minutes, away from direct sunlight and heat.

Step 3

If using a pasta machine, flatten the dough out a little by hand and then roll it through on the thickest setting a few times, folding it over itself in between passes. Step it through to a medium-thick setting (6, on a 9-setting machine). If not using a machine, knead it gently by hand for a few minutes, and then roll it out in a large sheet to your desired final thickness. Pappardelle is generally around 2mm thick.

Step 4

Cut your dough into lengths of approximately 30cm, dust lightly with semolina, and then use a pasta cutter or sharp knife to form the pappardelle, with a width of 3-4cm.

Step 5

Transfer to lightly floured, baking paper lined trays, and refrigerate uncovered for up to one week (the resulting dehydration will give the pasta extra bite).

Step 6

To cook, simply drop into a large pot of lightly salted boiling water, and cook until al dente (firm, but with no white dough showing when the pasta is cut into). If you’re after the perfect sauce to pair our wild olive pappardelle with, check out our short-rib ragu! Just save some cooking water when draining your pasta, in case your pappardelle and sauce need a little help emulsifying.