Here is a recipe that will sort out the chefs from the cooks. Those of you who love to tinker in the kitchen and know how to weigh out your food will run with this, and those of you (like me) who cook solely for the purpose of eating may go a different route with this recipe. The beauty is, you can just replace the homemade pasta with store bought pasta for a simple and fresh dish to enjoy on a weeknight–preferably outside watching the world go by and soaking up the last rays of the day!
Pasta Dough Ingredients:
300g “OO” Flour
200g Egg Yolks
75g Whole Eggs
25g Extra Virgin Olive Oil
- Combine flour and semolina in a large bowl, make well in center, and add remaining ingredients.
- Using one hand, bring flour in from outside to center of bowl in a folding motion. Continue this process until dough ball begins to form.
- Once pasta begins to come together, turn out onto lightly floured work surface (preferably wood) and knead dough using same folding motion until it really comes together and becomes elastic. You are not done yet…continue to knead until dough strengthens. You are done when you can press your thumb into the dough and it springs back, about 10 minutes
- Wrap in plastic wrap and let rest at least 30 minutes.
- Use pasta roller to roll and cut pasta into desired thickness and size.
For the final dish…
- Cut your favorite vegetables into different shapes, but keep them separate. We use garlic, red onion, leek, zucchini, yellow squash, baby tomatoes.
- Get an appropriate size pot for the number of portions you are cooking, fill ¾ with water, and make it salty like the ocean. Bring to boil.
- Meanwhile, heat large sauté pan over medium high heat, add some olive oil, and heat until it shimmers. Add garlic and onions (if used) first and, once aroma is released, add the next “hardest” vegetable. We add vegetables in stages to ensure that everything is cooked properly. If you add tomatoes too soon, for example, they will turn to mush.
- Add pasta to boiling water, cook 4-5 minutes depending on thickness.
- Allow each stage of vegetable to cook for a minute or two before adding the next. When all veggies are in, add a splash of white wine, cook about 2 minutes. Add a knob of butter (the more the better in my book) and toss in cooked pasta. If the dish seems too dry, add a little pasta water.
- Finish with chopped fresh herbs (parsley, chive, chervil, tarragon) and some nice Parmesan. Serve immediately.