12 oz. fresh pasta (recipe below)
a few big handfuls of baby kale or spinach
1/4 cup pine nuts
2 tablespoons minced fresh rosemary
juice and zest of 1 lemon
generous drizzle of good olive oil
a bit of reserved starchy pasta water, if necessary
freshly grated pecorino cheese
Make pasta noodles according to recipe below.
In a small skillet, toast pine nuts with rosemary, salt and pepper. Set aside.
Cook fresh pasta in salted boiling water for 1-2 minutes, until al dente but not mushy (if you’re using dried pasta, cook it according to package directions).
In a large skillet heat a few tablespoons of olive oil. Add cooked pasta, baby kale, and a few big squeezes of lemon. Toss until the greens are slightly wilted. Add more olive oil, lemon and/or pasta water to loosen the pasta if necessary. Transfer to bowls and top with toasted pine nuts, rosemary, lemon zest and a few pinches of red chile flakes. Season with salt and pepper, to taste. Serve with grated cheese.
1 cup semolina flour
1 cup all purpose flour
1/2 teaspoon salt
1.5 teaspoons olive oil
For this recipe we used the Kitchen Aid pasta attachment.
Make a nest with the flour, add eggs, swirl your hands in the eggs to break them up (keep your flour walls in tact so egg doesn’t go everywhere). Gently start the flour inward to incorporate. Knead dough until cohesive and smooth (8-10 minutes). If your pasta is too sticky, dust a little bit of flour onto your work surface. Shape into a ball wrap in plastic wrap and chill for 30 minutes.
Slice dough into 4 pieces, gently flatten enough to begin rolling through your pasta maker.
Set pasta maker to the widest setting and roll the dough through 3 times. Switch your pasta maker to the next setting down and run through 2 more times, repeat, setting your pasta maker thinner and thinner until your pasta is as thin as you’d like it. Then switch to the fettucini or linguini attachment and cut. Place pasta noodles on a rack to dry - try not to let the strands stick together.
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