This homemade green pasta is made with parsley and chives. It tastes wonderfully fresh and "green" and fits perfectly with light "summery" sauces like this sauce of chanterelle mushrooms, which are in season in summer.
Advice for homemade pasta
I think the noodles taste best when they are eaten fresh (let it dry only 1-2 hours). Thus, the herbs are not yet dried, and taste more fresh. However, they can of course dry for longer and be kept in stock. This way, let them dry in a place with enough air (don't put in a box when not fully dried). Let dry for 1-2 days.
I prepared the noodles without a pasta machine, because in my apartment is no place for kitchen tools that you only need once a year ;). The preparation of the dough is not particularly difficult, but rolling out the dough can be a bit exhausting. One should really roll out the dough as thin as possible!
Homemade whole wheat pasta with garden herbs
Zutaten
- 30 g all purpose flour ~0.24 US cup or 1oz
- 50 g spelt flour (wholemeal) ~0.42 US cup or 1.76 oz
- 50 g pasta wheat (durum wheat) ~0.3 US cup or 1.76 oz
- 25-30 g herbs (fresh or frozen) ~1 US cup or 0.9 oz; e.g. parsley and chives
- 1 egg
- 1 tbsp. water
- 1 tbsp. olive oil
- ½ tsp. salt
- pepper
Anleitung
- Mix herbs with 1 tbsp. of water, puree to a paste. For example, with a hand mixer, or chop small with a knife. Add salt and pepper.
- Mix wheat flour, spelt flour and durum wheat in a bowl.
- Whisk the egg and add to the bowl.
- Now mix all of the ingredients in the bowl and knead well with your hands. Depending on the nature of the flour you may need to add more flour or more olive oil.
- Cover the bowl and let rest in the fridge for half an hour.
- With a rolling pin, roll out as thin as possible on a floured surface. Cut pasta in any form. I rolled the dough like an Austrian Crepe (Palatschinke) and cut pieces thick as a thumb (see pictures). (Or you have a pasta machine, then you hopefully know what to do.)
- Allow the pasta to dry for 1-2 hours and then cook for 3-4 minutes in salted water. (The waiting time is not absolutely necessary but kind of improves the texture of the pasta)
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
Juli 13, 2016 Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!
Ich freu mich über deine Rückmeldung zum Rezept in den Kommentaren!