Year of the Noodle: Week 23

Noodle breakthrough.

We were desperately lacking dried pasta in our pantry (ok, it’s really more of a bookshelf than a pantry but I’ll still call it that.)  No linguini, angel hair, or spaghetti.  For a split second I thought “I guess I have to go to the store.”  And then – breakthrough.  I actually decided it would be easier to make the pasta from scratch than to go to the store and buy it.

Yes!  I have dominated pasta making!  It does not intimidate me!  I am the noodle queen!

Overboard.  I know.  But I was thrilled.  And then I settled down and made whole wheat linguini.

Pea pesto has a nice, even flavor that makes for a quite nice, light dish.  Nothing gourmet about it, but pleasant and easy to eat.  The pasta dough came out very light for a whole wheat pasta – much better than the dried stuff you get at the store.  Ha!  I knew it was better to make it at home :)

Linguini with Pea Pesto

Ingredients

• 1 1/2 cups (from approximately 1 1/2 pounds peas in pods) fresh pea or a 10-ounce package frozen peas, defrosted
• 1 small garlic clove, minced
• 2 tablespoons pine nuts, toasted and cooled (I used toasted almonds)
• 1/2 cup (1 1/8 ounces) finely grated parmesan cheese
• 1/4 teaspoon table salt, plus more for pasta water
• 1/3 cup olive oil
• 12 ounces dried linguine (or pasta from recipe below)
• Garnish (optional): thinly slivered basil or mint leaves

Directions

1. Bring a small saucepan of lightly salted water to a boil. Add peas and cook for 2 minutes (this leaves them with a bit of structure). Drain peas then let peas cool to lukewarm before making the pesto.
2. Set aside 1/2 cup of your cooked peas. Whirl the remaining cup of peas in the work bowl of a food processor with garlic, pine nuts, 1/3 cup parmesan and salt until smooth, about 2 to 3 minutes, scraping down the bowl as necessary. With the machine running, drizzle in olive oil.
3. Cook your linguine until al dente. Reserve about two cups pasta cooking water (yes, this is a lot, the pea pesto will be surprisingly thick) then drain linguine and return it to pot. Over moderate heat, toss pasta with pesto, reserved peas and as much reserved pasta water as needed to smooth and distribute pesto; let cook for one minute so that the pesto adheres. Adjust salt to taste, add freshly ground black pepper if desired. Serve immediately, garnished with fresh herbs, if using, and remaining parmesan for passing.

Source: Smitten Kitchen

Whole Wheat Pasta Dough

Ingredients

• 1-1/2 cups whole wheat flour
• 1-/1/2 cups all-purpose flour
• 4 eggs
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 3 tablespoons warm water

Directions

1. Place the flour on a large floured surface.  Make a well in the center.  Break the eggs into the well.  Add the salt, oil, and water. Beat the mixture in the well with a fork.  Using a fork, gently start to work the flour into the liquid.
2. Continue until the dough becomes sticky and difficult to work with the fork.  Use your hands to form the rough dough into a ball.  Transfer the dough to a lightly floured surface.  Knead the dough until it is smooth and elastic, about 10 minutes.
3. Cover with a bowl or towel and let rest for 10 to 15 minutes.  Proceed with rolling and cutting the pasta according to your recipe.

Source:  Manga Bene