Rustic Pasta in 30 minutes
This dish is phenomenally easy to make and works wonderfully on the fly with seasonal vegetables of many kinds!
For Egg Pasta:
1 1/2 cups of unbleached and organic pastry flour
1 generous pinch of sea salt (around 2 tablespoons)
1 generous pinch of Herbs De Provence (around 3 tablespoons)
2 farm fresh eggs (pasture raised and grass fed always- if you want all the nutritional benefits they have to offer you!)
2-4 teaspoons of water (this step is only necessary if the pasta dough is too dry while kneading)
For Vegan Pasta:
2 cups of organic semolina flour or all-purpose flour
3/4 cup of unbleached and organic pastry flour
3/4 cup of room temperature water
1 generous pinch of sea salt and Herbs De Provence
Follow the same steps below for both pasta recipes sans the egg step for the vegan recipe.
Start by blending your flour and salt together.
Gently whip your eggs separately, make a well in the flour and then pour the egg in.
Now, blend until you’ve reached a nice dough texture. If the dough is too sticky then add in small amounts of additional pastry flour. If the dough is too dry then add in additional water by the teaspoon. Next take a handful of flour and dust the counter that you will roll your dough out on and begin to roll out your dough.
I personally like to roll the dough out very thin, cut off the little uneven edges into one large rectangle/square shaped piece. Then I roll it up and cut the noodles.
The pasta will thicken when it boils, so be sure to roll it as thin as possible, but if it does turn out a little thicker then you’ll want to check that the noodles are boiled to Al dente (which means firm to the bite- Slightly under done but not too under done).
In a separate cast iron pan (cast iron will actually add more iron to your dish when you cook with one, so take note vegetarians) toss rinsed and whole padron peppers (they’re bite size) with 1/2 a sliced red pepper, 2-3 teaspoons of olive oil, 3-4 cloves of minced garlic, a pinch of red pepper flakes a generous pinch of sea salt, black pepper and Herbs De Provence. Toss these items for around five minutes until simmering and your kitchen feels spicy!!
Strain your pasta and run under cool water for a moment, then toss into the cast iron with your seasonal veggies and spin it around until all ingredients are sufficiently combined together!
Garnish with some fresh basil leaves and fresh cracked black pepper!