The delicate crunch of the broad beans makes this pasta by Matthew Evans an instant favourite. He makes the pasta with pork, but you can use other braised meats like lamb shoulder or veal shanks.






Skill level

Average: 4.3 (2 votes)


  • 400 g (2⅓ cups) '00' pasta flour (see Note), plus extra, to dust
  • 4 eggs
  • 40 g butter
  • 100 g (½ cup) podded fresh or frozen broad beans


Braised pork 

  • 2–3 sprigs rosemary, roughly chopped
  • 3 bay leaves
  • handful fresh fennel tops, chopped
  • 4 garlic cloves, chopped
  • 500 g pork shoulder, trimmed
  • olive oil, to drizzle
  • 2 cups passata (sieved puréed tomatoes)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make braised pork, preheat oven to 160°C. Place half the herbs, fennel and garlic in a roasting pan. Lay pork on top, drizzle over oil, season with salt and pepper, then rub into pork. Scatter over remaining herbs, fennel and garlic, then pour passata around pork. Cover pan with baking paper, then cover tightly with foil. Bake for 4 hours or until pork is very tender. (The pork is meant to be quite dry; if you like, add a little water or stock).

Meanwhile, to make pasta, place flour, eggs and a pinch of salt in the bowl of an electric mixer fitted with a dough hook. Beat on low speed until just combined, then increase speed to medium and beat for 3 minutes or until dough is well combined and smooth, adding a little extra flour if dough is too wet. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Wrap dough in plastic wrap and set aside for 30 minutes.

Cut dough in half and roll out each piece on a lightly floured work surface to 5 mm thick and 12 cm wide – nearly the width of your pasta machine. (If the dough gets too thin, fold it and re-roll). Set your machine at its widest setting, then feed dough through, dusting with flour, if necessary, to prevent dough sticking, and narrow the settings on your machine, one notch at a time, until you reach the thinnest setting. Repeat with remaining dough. Dust pasta with flour, cut into 20 cm pieces, then roll from short end and cut at 2 cm intervals. Unroll pasta strips and set aside.

Remove pork shoulder from pan and shred meat into a bowl. Add pan juices and stir to combine. Discard herbs, fennel and garlic.

Melt butter in a frying pan over medium heat. Add pork and beans, and cook, stirring, for 5 minutes or until heated through.

Meanwhile, add pasta to a saucepan of boiling, salted water and cook until al dente (by the time the water returns to the boil, the pasta is ready). Add 2 tbsp of the cooking water to pork mixture. Drain pasta and add to pork mixture. Toss well to combine. Divide among bowls and serve immediately.


• Available from supermarkets and delis.



Photography by Alan Benson. Styling by Charlotte Bell.


As seen in Feast magazine, November 2011, Issue 3.