Recipe 27 ➺ Marco and Luca Norma
Mafaldine with Cime di Rapa Pesto, Anchovies, Stracciatella & Pink Peppercorn
Spinning their own Italo-disco soundtrack while spooning spaghetti onto plates, Marco and Luca run the show at Super Norma—their neighbourhood pasta spot settled in the heart of Carlton. What was meant to be a short fling—a three-month pop-up in 2023—quickly turned into a big, blushing romance with Carlton locals. Word of good food spread, seats filled, and they never left.
At its heart, Super Norma is a love letter to cucina povera—the everyday cooking of southern Italy. Silky ribbons of pasta glossed in chilli-spiked sauces, tomatoes drenched in olive oil, seasonality treated simply—all landing on the table with generosity. Marco learned at his nonna’s side back in Italy, and those family recipes still fill the menu: a tight edit of pastas plus a daily special worth asking about. Pull up a seat and pass the parmesan.
Ingredients & Method
INGREDIENTS
400g mafaldine pasta (or reginette)
1 bunch cime di rapa (rapini), trimmed
6 anchovy fillets (in oil)
1 small garlic clove
6 tbsp extra virgin olive oil, plus extra to finish
30g finely grated Parmigiano Reggiano
Zest of ½ lemon
200g stracciatella
1 tsp whole pink peppercorns, lightly crushed
Bring a large pot of well-salted water to the boil. Blanch the cime di rapa for 2–3 minutes until tender but still vibrant green. Remove and transfer to iced water to stop the cooking. Once cooled, squeeze out excess water and roughly chop.
In a small pan over low heat, warm 3 tablespoons of olive oil. Add the anchovies and let them melt gently into the oil. Add the garlic clove, lightly crushed, and cook for 30–60 seconds until fragrant but not coloured. Remove and discard the garlic, then set the anchovy oil aside to cool slightly.
Transfer the cime di rapa to a blender or food processor. Add the anchovy oil, grated Parmigiano, lemon zest and a pinch of salt. Blend until smooth but still textured, adding a little pasta cooking water if needed to loosen the pesto. Taste and adjust seasoning — it should be savoury, slightly bitter and fresh.
Cook the mafaldine in the same pot of boiling water until al dente, reserving a cup of the pasta cooking water. Return the pasta to the pot or a wide pan over low heat, add the pesto and a splash of pasta water, and toss gently to coat the ribbons evenly.
Remove from the heat and serve immediately. Spoon generous dollops of stracciatella over the pasta and finish with crushed pink peppercorns, extra lemon zest if desired, and a final drizzle of good-quality olive oil. Serve warm rather than piping hot to keep the stracciatella creamy.
