Make It Yourself: Struncatura Pasta

Wherever you are in the world, chances are you are doing a lot more home cooking these days, giving time for those longer recipes you never had time for. Did someone say making pasta from scratch? If you are in the market for a project, Osteria Marzia’s pasta expert Chef Lisette Magampom recommends her beloved Struncatura Pasta recipe.

Pasta (makes six portions of 140g, perfect for the whole family and lunch the next day)

  • 100g Whole wheat flour
  • 100g Buckwheat flour
  • 4500g ‘00’ flour
  • 220g egg yolks
  • 10ml olive oil
  • 75-100ml water

If making it from scratch is not for you, substitute with 140g per serving of your favourite long, lean pasta like linguine, spaghetti, fettuccine or tagliatelle. 

Fennel Pistachio Pesto 

  • 250g diced fennel bulbs
  • 40g wild fennel tops
  • 80g toasted pistachios
  • 40g garlic confit
  • 120ml olive oil
  • 1pc lemon zest, thinly diced Brunoise-style (3mm or smaller)
  • Salt to taste

Toppings to your taste:

  • Olive oil
  • Chilli flakes
  • Chopped parsley
  • Colatura di alici (Italian fish sauce)
  • Pecorino


Mix all of your pasta ingredients in a large bowl, until everything has been incorporated. Knead for 15-20 minutes until your mixture is smooth. This will then allow the gluten to develop properly. Practice patience and leave it to rest for another hour. Do not peek.

While you wait, get the pesto started by sautéing the fennel bulbs in olive oil. Add in the lemon zest and then allow to cool. In a food processor, add the wild fennel tops, garlic confit and salt and begin to blend, adding olive oil slowly as you go. Once the mix is starting to come together, add in the pistachios and pulse until you have a nice chunky pesto mix. No one likes a skinny pesto. Add this all to a bowl with the lemon zest-infused fennel bulbs and stir until everything is combined. 

After an hour or so, roll your pasta dough out with a rolling pin until it is at your desired thickness and cut into long strips (if you have a pasta machine, the linguine setting will be your best bet). 

Cook the pasta in boiling water for 6 minutes. Once cooked, drain the water. In a separate pan, add olive oil and some chilli flakes, then add your drained pasta for one to two minutes to release the starch. In a mixing bowl, add the pasta and mix it with your fennel pistachio pesto and sautéed fennel, some chopped parsley and colatura di alici. Toss it all together until creamy. Lastly, add the pecorino and a touch of olive oil. Toss once more before plating, and garnish with more pecorino on top. 


If this all seems too much for your Hong Kong kitchen, you can order delivery from all of our restaurants by emailing [email protected].

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