Fresh Tri-Color Pasta

These noodles are dense, and satisfying to the bite. Serious comfort food. The noodles are less delicate than boxed pasta. They remind me of Reames egg noodles – thick and hearty. My mom always uses Reames to make chicken and noodles. She normally takes all day making a huge batch of it – freezing some, eating some, and sending a few servings home with my sister and I. This pasta made me think of her.

The slightly chewy pasta is an experience to eat. I remember sitting on the bus listening to a podcast about pasta shapes and sizes, narrated by Dan Pashman. He argues more dense pastas provide a more satisfactory eating experience. Lasagna, with its broad surface area carrying layers upon layers of saucey goodness, is an amazing pasta. On the contrary, wagon-wheel pasta sucks. This egg noodle pasta, I think Dan Pashman would give 5 stars.

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For some reason, I have always been scared to make homemade pasta, as if it was some supremely complicated process. Looking into it, it wasn’t as difficult as I imagined. Now if you are like me and have never made pasta before, I would not recommend making three different colors and a sauce from scratch in one afternoon. Why? Because it will take you like 4 hours. One batch of pasta can be accomplished in about 1 hour 15 minutes. The Two-Ingredient Vegan Pumpkin Pasta (also found at the end of this post) doesn’t require a resting time, and therefore can be made in only 22 minutes. I found that recipe by Cassie Johnston at Wholefully.com

It should also be said that you don’t need any special equipment to make delicious homemade pasta. No, you really don’t need a pasta machine or that amazing Kitchen Aid attachment you have been asking Santa for the past three years running. Just your hands, a cutting board, a pizza cutter, and some patience.  After doing some research, I found the best recipe from seriouseats.com

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It should be noted, I cut the original recipe in half. I normally don’t eat a lot of pasta, and didn’t want to make more than I could eat before the weekend hit. Plus I had just eaten an entire pint of So Delicious Dark Chocolate Truffle ice cream, and in turn, wasn’t feeling very hungry. The recipe I followed called for double the amount of flour and eggs. I honestly recommend you follow the directions here from seriouseats.com but, I’ll provide you with the basic concept. Their instructions are really comprehensive and detailed.

Hopefully, you’ll consider this pasta “the best dang pasta”. I’m absolutely in love with the Vegan Pumpkin Pasta and will probably make it over and over again. Add a kale pesto and you are in heaven. I went on a huge pumpkin kick and added Vegan Pumpkin Cream Sauce. Which you should really try. Cook up some lentils or whole-wheat linguine and you could have dinner on the table in 20.

Did you try this recipe? Let me know what you thought in the comments below or write to me using the contact page. Did you try whole-wheat or gluten-free flour? Let me know about it. Using red pepper to color your pasta? Send me a picture. I would love to hear from you!


Homemade Tri-Color Egg Noodles


file_008-3Total Time: 4 hours

Prep Time: 3.5 hours

Cook time: 30 minutes

Yield: 4 servings or cups

Level: Moderate

Classic Homemade Pasta

INGREDIENTS

5 oz (about 1 c.) all-purpose flour

1 whole large egg

2 yolks from 2 large eggs

1/2 teaspoon salt

DIRECTIONS

Dump your flour on a clean, dry countertop. With the back of the measuring cup, create a well in the flour. Crack your egg and yolks into a small bowl. Pour that into the well. With a fork, beat the eggs carefully – don’t let the egg run past the flour ring. When the egg is mixed, begin incorporating the flour from the inside working out. Once a wet sticky mess begins to form, ditch the fork and keep mashing it together with your hands.

Begin to knead the dough, folding in the flour. Turn the section 45 degrees each time and push down, away from yourself with the heal of your palm. Continue kneading until the dough forms a “craggy-looking” ball, 2-5 minutes. If it feels too wet, add more flour a pinch at a time. Too dry? spritz it with water from a spray bottle.

Wrap the ball in plastic wrap, cover it with a towel and let it rest for 30 minutes.

When your dough is ready… work with it in quarters. Keep the rest wrapped up so it doesn’t dry out. Roll out the dough until it is thin, delicate, and almost translucent. I found it just sort of stopped expanding. I worked with it by rolling in an X pattern. Keeping the surface floured.

Using a pizza cutter or sharp knife, cut the dough into noodles about a centimeter in width. I found thicker pasta like linguine held up better in the cooking process. The small, thin noodles I tried to make, stuck to each other (especially with the colored pasta and vegan pasta).

I would recommend transferring noodles from your cutting board to a lined  cookie sheet a few noodles at a time. Scoop up 4-5 noodles using a meat fork, twirl them around the fork and slide them onto the baking sheet. Cover with a towel.

Bring a large pot of salted water to a boil. Add pasta, stirring gently with meat fork. Cook only 1 1/2 to 2 minutes. Pasta should float when done. Drain, toss with pesto, tomato sauce, or vegan pumpkin cream sauce. Serve hot with fresh basil and cheese.

Kale Purée Pasta

The green pasta gets its color from kale. Spinach is a common vegetable used to color pasta and would be a great substitution. I however, had a lot of kale in my fridge and found it to work just as well. The flavor does not really come through, but the color is quite fun! I just really wanted bright green pasta.

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The dough may be more wet than the traditional pasta, especially if you found it necessary to add water to the kale to form a smooth purée like I did (since I used a blender)…Stay tuned to find out what I did with the extra kale… I found additional flour necessary to combat the moisture and probably added around 7-8 extra pinches while kneading. These are so good, even the Grinch would like these Green Egg Noodles… (sans ham).

INGREDIENTS

For the Kale purée:

4 cups fresh kale, washed

Classic Homemade Pasta dough

DIRECTIONS

Fill a medium stockpot or large saucepan half way with water. Bring to a boil. Add kale! Cook for 1-2 minutes until kale turns bright  green. Scoop out kale with a slotted spoon, transferring it to a large bowl of ice water. Drain. Put kale in a food processor and purée until smooth.

Dump 1 cup flour on clean work surface. Create a well in the middle of the flour. Add two egg yolks, one whole egg, 2 TBSP kale purée.

With a fork, beat the eggs and kale together. Once combined, begin mixing in the flour. Keep mixing until the ingredients fully incorporated.

Form the dough into a ball and knead it for an additional 2-3 minutes, rotating the dough 45 degrees and pressing into it with the heal of your palm each time. If the mixture is too wet (as is likely) add flour a large pinch at a time until it no longer sticks to your hands.

Wrap the dough in plastic and let it rest for 30 minutes.

Cut and cook the pasta the same as you would for the Classic Homemade Pasta. Serve with a cream sauce or just butter and salt. Enjoy xoxo

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Two-Ingredient Vegan Pumpkin Pasta

The VEGAN vegetable-based pasta was the least complicated and actually had my favorite texture and taste. It was an effortlessly light orange color, with perfect elasticity and moisture. I wasn’t worried about this dough drying out. Surprisingly, it didn’t taste like pumpkin much at all. Which would be a good thing if you intend to top it with a tomato sauce.

This recipe uses a little bit more flour than the other two. In turn, it makes more dough. Which isn’t bad thing! Once you have cut your pasta, it can be frozen. Since I made small batches, I boiled it and ate it fresh. Another great thing about the vegan dough, it doesn’t need to rest! So there really is no reason not to make it.

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INGREDIENTS:

1/2 of 14 oz can, pumpkin purée

1 1/2 c. all purpose flour

1/2 tsp. salt

DIRECTIONS

Dump flour on a clean work area. Made a well in the floor using the back of a measuring cup. Put pumpkin and salt in the middle. Mix with a flour, working from the inside out. When combined, knead the dough for 2-3 minutes.

Roll out dough and cut in 1 cm thick noodles. Cover ready-to-cook noodles while you work with remaining dough. When all the dough is prepared, bring a large pot of salted water to a boil. Cook 1 1/2 – 2 minutes until noodles float. Serve hot with your favorite sauce.

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