Monday, July 14, 2008
TC: Homemade Egg Pasta with Fresh Pasta Sauce
On Saturday, at the market, Belle attempted to purchase every yellow zucchini available (by purchase I mean grabbed). After that fiasco, we ran a million errands. Finally, during naptime, I had a few minutes to myself.
I really wanted something warm and sunny for lunch. I had just read through my Taste and Create partner's site, and I noticed two posts about homemade egg noodles. I loved the idea of hand cut pasta. So, I made her recipe, but by cutting it in half. (In case you think how do you think how the heck do spit three yolks, I used 1 whole egg and 2 yolks). I cut the pasta into short shards, twisted them into ribbons. The pasta was tender and very flavorful thanks to the egg.
While homemade pasta is faster than you might think, hand rolling means it does take a bit of time. When it was time to boil the pasta, I was so hungry I almost just ate the lid to the enamel pot. (Mmm, metal?) So, to the mix, I added a heavy handful of parsley, fresh cherry tomatoes, oregano, oregano flowers, grape seed oil, lots of diced banana pepper, and plenty of parm. During the height of veg season, I adore fresh dressings for pasta. They take no time and really highlight seasonal produce. Take very seasonable items (tomatoes, cucumbers, tiny zucchini, green garlic) and let the heat of the pasta warm through everything.
The fresh pasta sauce is also my entry to Pasta Presto this week Ruth of Once Upon a Feast for another round of Presto Pasta Nights
Labels: Ethnic Cuisine: Italian Food