Homemade Parsley Pasta
Homemade Pasta…
yes, handmade, homemade, and happiness made…
Homemade Parsley Pasta
It’s beautiful.
It’s homemade.
It’s delicious.
It’s easy.
It’s gluten-free.
It’s choc-full of fresh herbs.
and…
simply put, it’s romancing.
1 cup all-purpose flour
1 pastured egg
fresh parsley
In a medium bowl, form a well inside a mound of the flour and add the egg in the center. Pull the flour and other ingredients into the egg. When crumbly, form the pasta dough into a ball with your hands. Use your “feel” to make sure the moisture content is just right. You don’t want the dough too wet and you don’t want it too dry. It should feel somewhat dry while you let it rest in a ball for about 10 minutes. (Add either more flour or water to correct any moisture issues).
Once the pasta dough has rested, roll it out on a floured surface OR use a pasta maker to create thin slabs of pasta.
Layer with fresh parsley leaves and top with another layer of thin pasta “slab.”
Roll very thinly (pasta maker is best – so press through maker) to laminate the parsley.
Use the linguini or spaghetti pasta attachment or slice by hand into noodles.
Bring a large pot of SALTED water to a boil and add the cut noodles, simmering for about 3 minutes.
Drain. Transfer back to the large pot and toss with melted butter or olive oil, salt, and pepper. Add some lemon juice and zest, if desired.
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