CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
|
Dujour07 |
1 |
Servings |
INGREDIENTS
1/2 |
c |
Whole wheat flour |
1 1/2 |
c |
Unbleached white flour |
2 |
|
Eggs, beaten or 1/2 cup |
|
|
water if not using |
|
|
eggs |
|
|
Salt |
|
|
Water |
1/4 |
c |
Olive oil |
1/2 |
c |
Chopped fresh herbs, packed |
|
|
sage |
|
|
tarragon thyme |
|
|
parsley |
1/4 |
t |
Hot pepper flakes |
2 |
|
Cloves minced garlic |
2 |
|
Strips lemon zest, minced |
INSTRUCTIONS
Pasta: In a bowl combine flours and salt, make a well and add the
beaten egg or water. Mix to form a ball. Turn the dough out onto a
floured board and knead 1015 minutes. Let the dough rest covered with
damp kitchen towel for at least 45 minutes. Roll out the dough as
thinly as possible, dust with flour and fold into a long cylinder.
Slice the pasta, unfold and dust with more flour. Bring 46 quarts of
water to a boil, add 2 tablespoons of sea salt or kosher salt. Cook
pasta 1 1/2 2 minutes. Drain and reserve 1/2 cup or so of the cooking
water. Sauce: In a wide saute pan combine oil, garlic, pepper flakes
and lemon zest. Cook over medium heat until the garlic begins to
sizzle, then raise the heat and add the herbs. Cook at high for 30
seconds while stirring. Add the drained pasta and toss. Add 23
tablespoons of reserved pasta water and serve. Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9205 Converted by MM_Buster v2.0l.
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