If you've had the pleasure of joining Mrs.Lipari's Thursday cooking classes, then we're sure you've wondered the exact recipe and measurements she uses. So here is the recipe so you can recreate at home!
Wash the fig leaves
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Wash 20 fig leaves thoroughly.
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Pat them dry with a clean towel.
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Let air dry for 24-48 hours. Any residual moisture can cause spoilage.
Prepare the Infusion
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Cut the dried fig leaves and place in a clean glass jar.
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Pour 2 cups of olive oil, ensuring they're fully submerged.
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Seal the jar tightly.
Infuse
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Store the jar in a cool, dark place.
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Let it infuse for 1-2 weeks, shaking the jar gently every day.
Strain and Store
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Strain the oil through cheesecloth or a fine sieve into a clean bottle.
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Store in a cool, dark place, use within 2 months.
Making the Pasta
Ingredients
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4 cups semolina flour
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3 eggs
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4 tablespoons fig leaf–infused olive oil
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1 fig leaf
Instructions
Form the dough
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On a clean surface, make a well in the center of the semolina flour.
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Crack the eggs into the well and add the fig leaf–infused olive oil.
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Using your fingers, gradually incorporate the flour into the wet ingredients.
Knead
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Transfer the dough to a lightly floured surface.
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Knead with hands until the dough becomes smooth and elastic.
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If it feels too dry, add a teaspoon of water at a time. If too sticky, dust lightly with flour.
Rest
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Wrap the dough in fig leaf and in a plastic wrap.
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Let it rest for at least 30 minutes.
Roll and shape
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Flatten by section and pass it through a pasta machine until thin.
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Cut into desired shapes
Cook the pasta
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Drop the pasta in boiling pot of water and cook until the noodles float to the surface (2–3 minutes).
Garnishes:
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Lemon zest
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Pomegranate seeds
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Parmesan cheese
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The fig leaf olive oil
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Half roasted almonds
We hope you enjoy your delicious and vibrant pasta dish at home just as much as Mrs.Lipari making it for us in store!
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