Fresh pasta is best pasta
Today has been my most regular day since the start of the challenge. We have friends staying with us this weekend, so I had to primp and clean and such and I just didn’t have the time to obsess over food like I did the past few days.
So, supper time rolled ’round and I had everyone else set up, but had not thought too much about myself. What’s a classic last minute supper for (well equipped) local champions?
Homemade pasta, y’all. I have not been this full and happy in days. Made some whole wheat linguine (using my Metchosin grown flour!) with parsley and topped it with sautéed kale, sea salt and local tofu (using leftover beet soup broth to sauté).
Local protein! I LOVE YOU!!!
Local food, you are beginning to grow on me.
Kale and Tofu and Real Noodles. Maybe local eating isn't difficult after all!
INGREDIENTS:
- 1 cup whole grain flour
- 1/4 cup warm water
- 1 generous pinch sea salt
- 1/4 cup fresh parsley, minced
METHOD:
1. Do you have a food processor? I do. I really like it. It has a dough blade. Can I get a “whoop whoop” for the dough blade? Yeah. If you also have a mixer outfitable with a dough blade or a pretty food processor like myself, then use it! Dump the flour, salt and water into your machine and turn it on. Run until you get a stretchy-nice ball of dough. Don’t have a robot friend? Get your knead on. Very therapeutic. About 5 minutes or so, until smooth and stretchy.
2. Add in the parsley. Mix it ’til it’s mixed.
3. Pasta-ficate it through your pasta maker as your see fit. I chose linguine. Not a bad choice at all! Or, use a rolling pin and roll it 1-2mm thick and cut into 1/2-1cm strips.
4. Boil in salted water for 3 minutes, no more than 4, or I will find you and there will be trouble. Serve with local goodness, as below.
A meal of food! An entire meal of food!
NOTES:
*if you have a pasta maker, don’t get fixated on thin pasta with this recipe. Nice, thick noodles are yummy and satisfying and you deserve them.