Pici is the name of the shape of pasta, you don’t need to make this style, or indeed make the pasta at all, but this is a really enjoyable thing to make. Pippies could be substituted for clams if necessary.
180g semolina flour
180g plain flour
1T macadamia oil
4 leaves of lemon myrtle
80ml macadamia oil
300g fresh shucked peas
200g macadamia nuts
75g warrigal green
75g mustard green
To make the pici pasta, combine the flour, semolina and a good pinch of salt in a large bowl. Make a well in the middle, add the macadamia oil and then gradually add the water, mixing continuously until you have a firm dough, then knead for 5 to 10 minutes on a flour-dusted surface until smooth and elastic. Wrap in clingfilm and place in the fridge for around 30 minutes to rest. Once rested, roll the dough into a rectangle roughly ½cm thick on a flour-dusted surface. Using a sharp knife, cut the dough into long, ½cm strips, then with lightly oiled fingers, gently roll each strip into a long tube, starting at the middle and carefully rolling outwards, placing on a semolina-dusted tray as you go.
Blend the macadamia nuts with 200g of water, allow the mixture to rest as long as you can afford to, preferably overnight but 30min will do. Place the mixture into the middle of a clean tea towel, bring the corners of the towel together, twist them to create a ball around the macadamia mixture and then squeeze the towel to extract milk from the macadamia with out the pulp coming through, you will hopefully get 175-200ml if you squeeze it well, the best part of the milk is the very last bits when the pulp is very dry and the oils are coming through and the milk is more thick. Keep the milk in the fridge.
Break the pomelo into individual cells, mix it with 50ml of macadamia oil and a good pinch of native pepper.
Cook the pasta in salted boiling water until it is tender, depending on how much the pasta has dried this may take a little more or less time.
While the pasta is cooking heat a pan that you have a lid for, or find something that you can cover your pan with, over a medium heat. Place the pippies, peas, sake, lemon myrtle leaves and a pinch of native pepper in a container together. Add 30ml macadamia oil to your pan and very carefully add the pippie mixture to the pan then cover it immediately. Allow it to cook for about 1 min then check the pan, the pippies should start to open, keep the lid on until all of the pippies have opened up. When your pasta is almost completely cooked, preferably it will be a little under cooked, strain it and add it to the pan with the pippies, then add 150ml of macadamia milk. Cook it for 30 seconds and allow the milk to thicken the sauce and glaze your pasta. Remove the lemon myrtle leaves from the pan, add in the green leaves and toss them to wilt slightly for 10 seconds. Serve the pasta into individual bowls or one large sharing bowl. Dress it with the pomelo dressing.