My vacation is over, it’s time to return to reality. And, finally, to do some serious cooking – ten days I have not even touched the oven which made me draw a considerable crisis. I came back full of ideas, I just need to find the time to implement them. But here’s one of them: a real summery pasta :)
I won’t lie, I didn’t step out out of the car, take off my bathing suit and start cooking. I made this dish before the holidays, but somehow I had no time to publish it. The sweet recipes always have priority for me, and you prefer to click more often on desserts so somehow publishing recipes for ‘lunch’ falls into the background. It’s not a problem – and others agree – just remember the famous quote by Jacques Torres: Life is short. Eat dessert first. The man knows what he’s saying :)
Back to the dish. So I made homemade pasta for the first time. I don’t even know why I didn’t make it before because it really wasn’t difficult, and the result was more than satisfying. Mitigating circumstance is that my mom has a pasta machine, but I’m sure you can make a fine pasta using only your hands. I mixed it with fresh, seasonal vegetables straight from my mom’s garden and sprinkled with sesame and flax seeds, and Parmesan cheese for a bit richer flavor. I got a simple, fast and easy meal ready in a jiffy :)
- 200 g of flour type 550 + some for sprinkling
- 2 eggs
- teaspoon salt
- 1 tablespoon olive oil
- 3 cloves garlic
- 1 zucchini
- 1 pepper
- two handfuls of baby peas
- 10 leafs of swiss chard
- about 10 cherry tomatoes
- salt and pepper
- a little water
- 20 g grated parmesan
- some fresh or dried basil
- 3 tablespoons sesame seeds
- 2 tablespoons flax seeds
- Mix the ingredients on the work surface until you get a crumbly mixture. Then knead the dough firmly. Knead for a long time, about 10 minutes until you get a compact unit (ball). Leave the dough to rest for a bit. Then cut into slices about 50 mm thick, flour and pass each slice through a pasta machine. Then cut using the extention for noodles.
- If you do not have a pasta machine, roll out each piece as thin as possible and allow to dry a bit. When it dries, stack multiple pieces of dough on each other, roll and cut to the desired thickness. (This is not an instruction from my experience but I've read that this is how it's supposed to be done).
- Spread the finished noodles ona a floured cloth and allow to dry for about 30 min (drying time depends on the humidity and temperature of the air).
- Boil for five minutes in boiling salted water. Drain and rinse before mixing it with the sauce.
- What you don't use right away, you can store in a bag or jar and use over the next 10 days.
- Wash the zucchini and peppers and cut into small pieces. Slice the tomatoes into quarters. Cut the swiss chard into strips.
- On a tablespoons oil fry the chopped garlic, being careful not to burn it. Add the peppers and zucchini and simmer for 3-4 minutes. Then add spinach strips and season. Add peas and tomatoes, cook for 10 minutes and pour water as needed. Finally stir in the cheese and basil.
- In a small bowl over low heat fry the seeds until they start to smell nicely.
- Mix the pasta with the sauce, sprinkle with seeds and little more parmesan. Serve hot. Bon appetit!