Abma’s Spring Pasta

As promised, here is my spring pasta recipe brought to you by Abma’s Farm goodies. I’ve made a homemade pappardelle pasta in a romesco style sauce with peas, sugar snap peas, and roasted cherry tomatoes, with a sprinkling of Parmigiano Reggiano.

If you’ve never made your own pasta before you are truly missing out! Fresh pasta makes a huge difference and it’s not all that hard to make. It becomes difficult when you don’t have a pasta machine but a rolling-pin and a little effort works too, you’ll just have a slightly thicker, more rustic pasta, like mine. Start out with a clean surface. On the counter, toss the flour and salt with your fingers just to combine. Form a well and add the farm fresh eggs, yolks, and olive oil. You can whisk them in a bowl prior to adding them to the well, or whisk them right in the well. With a fork gradually bring in flour from the sides of the well into the wet ingredients until a thick paste forms, being careful not to break the well. Now toss the fork and get in there! With your hands work the rest of the flour into the eggs until a dough forms. It may seem a bit dry but pasta dough needs a lot of kneading. After about 15 minutes of kneading you should have a nice smooth ball of dough. Wrap your finished dough in plastic wrap and let it rest in the fridge for a minimum of half hour or up to two days if you want to make it ahead of time. When you are ready to roll it out remove it from the fridge and cut it into 4 pieces. Use a manual or kitchen aid pasta machine to roll out each of the 4 pieces into thin sheets, or use a rolling pin on a well floured surface. Semolina flour is best. Cut the pasta into wide strands, or whatever size and shape you wish. Use semolina as needed to keep the strands from sticking.

A romesco sauce is a thick Spanish sauce typically used for dipping. In this case I’ve made a thinner version for my pasta. While your pasta dough is resting, work on the romesco sauce and blanching the veggies. Bring a pot of water to boil. Meanwhile roast cherry tomatoes, one medium tomato cut in quarters, and half a head of garlic. Lay them out on a tray, sprinkle with olive oil and salt and roast at 350ºF for about half an hour or until the garlic is soft and the cherry tomatoes start to wrinkle a bit and get nice and sweet. While that is happening, char and skin a red pepper. This can be done right on the stove top or in the oven’s broiler. My prefered method however, is on a nice hot grill (unfortunately I live on the 12th floor of an apartment building so that’s not really an option). A neat little trick to skinning the red pepper is after you’ve given it a good char put it in a bowl and cover tightly with plastic wrap. It will steam in the bowl making the skin easier to remove. Once it’s cooled a bit remove the skin and seeds and reserve. By now the water should be at a boil. Add salt and blanch the peas and sugar snap peas separately. Cook them to your liking. Some people like a little crunch in their veggies, some like it cooked all the way. Remove from the boiling water and shock in ice water to stop the cooking. Otherwise you’ll have forest green mush instead of bright green deliciousness. Strain veggies from ice water and reserve until ready to add to sauce and pasta. To finish the romesco combine toasted blanched almonds and pine nuts, the roasted medium tomato, roasted garlic (squeeze it out of the skin), roasted, peeled and de-seeded red pepper, a splash of sherry vinegar, and a pinch of salt and pepper in a blender or food processor. Puree and slowly drizzle in extra virgin olive oil until the sauce reaches the desired consistency. Give it a taste and adjust the seasoning as necessary. Bring a large pot of water to boil. Roll out the pasta. Once the water comes up to a boil add plenty of salt. Give it a taste. It should be salty like the sea. This step is very important because it’s your only chance to season the pasta. Add the fresh pasta. Cook for 3 -4 minutes or until al dente. In a sauce pan heat the romesco sauce, blanched peas, snap peas, and roasted cherry tomatoes. Once the pasta is cooked remove it from the water and add to the sauce. It’s ok if a little bit of pasta water gets into the sauce. You don’t want to water down the sauce, but a little bit helps the sauce adhere to the pasta. Check for seasoning and adjust. Sprinkle with good, freshly grated Parmigiano Reggiano and enjoy! Simple and delicious 🙂

Ingredients

Pasta

200g all purpose flour
2 eggs
2 egg yolks
pinch of salt
1T extra virgin olive oil

Romesco

1 red bell pepper
1 medium tomato
1/2 carton of cherry tomatoes
1/2 head of garlic
6 blanched almonds
1/3 cup pine nuts
splash sherry vinegar
extra virgin olive oil
salt and fresh ground black pepper
1 cup blanched peas
1 cup blanched snap peas
Parmigiano Reggiano

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2 thoughts on “Abma’s Spring Pasta

    • If you have a pasta machine I’d say about an hour and a half. If you’re rolling your pasta by hand I’d give it an extra 10-15 minutes. I’ve also made some changes to the post and added some helpful tips. Hope that helps 🙂

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