Takes the kids over the rain­bow with vegie pasta.

Mak­ing veg­etable pasta with the kids is a per­fect Sun­day ac­tiv­ity – just like mak­ing play­dough, ex­cept you can eat it

Sunday Tasmanian - Tassie Living - - NEWS - Matt Pre­ston:

IN the last 12 months the US has been go­ing bonkers – for flavoured pas­tas, that is. Maybe it was the in­flu­ence of top chef Daniel Humm, who served pars­ley pasta at New York’s No­Mad restau­rant. Or per­haps it’s the gen­eral el­e­va­tion of veg­eta­bles. But, once con­sid­ered uber-daggy, coloured pasta is now be­yond fash­ion­able. Here are some ideas to get you started – and, best of all, given that these are rus­tic pas­tas you don’t even need a pasta maker!

This is a fun and easy Sun­day project to do with the kids. Plus, think of how much more pride and en­thu­si­asm they’ll have when served a bowl of their own home­made pasta in­stead of the usual jaf­fle or Sun­day night soup.

Even bet­ter, they are eat­ing and ap­pre­ci­at­ing veg­eta­bles while still re­main­ing on-trend with some­thing that is to­tally In­sta­gram-able, Boomerang-able or Snapchat-able.

NO­MAD’S PARS­LEY PASTA

Puree 165g pars­ley leaves with 130g ice wa­ter. Sieve in 300g Tipo “00” flour and 4g salt. Knead, cover in plas­tic wrap and leave overnight. Roll thin and cut into strips. Cook in loads of boil­ing wa­ter and re­move once the pasta floats. Do this in batches to help stop it sticking. The pasta cooks in a minute, so watch it and have ev­ery­thing ready be­fore you start.

Humm serves this pasta with golden gar­lic slices and pipis cooked in white wine, fin­ished with a dol­lop of mas­car­pone. You could serve it with roast, grilled or steamed fish and maybe some zoo­dles (spi­ralised zuc­chini noo­dles) as a bit of a gag about this whole veg­etable spaghetti thing.

SPINACH PICI

Blend 200g raw spinach.Work the spinach puree into 300g “00” flour us­ing a dough hook on your stand mixer, or by hand. Do this un­til it is well com­bined and the gluten in the flour has been ac­ti­vated. You’ll know this has hap­pened when the dough feels a lit­tle bouncy and elas­tic. Add more flour if it feels sticky. Cover in plas­tic wrap and rest in the fridge for at least 30 min­utes.

Roll the rested and chilled dough into a cou­ple of long, skinny, flat­tened sausages about as thick as your thumb (but much, much longer). Cut each length into 1cm-long slices and roll each slice across the floured kitchen bench, away from you, with the heel of your hand to cre­ate long, skinny, green bean-shaped lengths. Place on a pa­per-lined bak­ing sheet.

Cook these spinach pici in lots of boil­ing wa­ter. They will sink, so care­fully jig­gle the pot to stop them sticking to the bot­tom. Ad­just the wa­ter to the barest sim­mer. Re­move when they float and are cooked through.

Toss with 500g just-cooked green beans, soft­ened chopped gar­lic, olive oil and a good splash of the pasta wa­ter. Serve with loads of finely grated parme­san. Add fresh herbs and ri­cotta or a cou­ple of poached eggs to make it a more sub­stan­tial meal.

You can cook the beans and the pici to­gether in the same pot if you are con­fi­dent with your timings.

BEET­ROOT OREC­CHI­ETTE

Puree 250g cooked beet­root and mix in 300g flour and two egg yolks. Knead un­til elas­tic. Cover in plas­tic wrap and rest for at least half an hour.

Di­vide the pasta into four balls and roll each piece into a long, thin sausage. Cut into 1cm slices and pinch each with your (floured) thumb to cre­ate an ear shape that has a ridge around the top sides but is thin­ner at the bot­tom where you’ve ap­plied pres­sure. Place on a pa­per-lined oven tray.

Cook in lots of well-salted, boil­ing wa­ter, re­mov­ing the orec­chi­ette when they float. Serve the pasta strewn with toasted and crushed hazel­nuts, crum­bled feta or ashed goat’s cheese, lemon zest and thyme leaves.

ROAST PUMP­KIN PAPPARDELLE

Sea­son 300g roasted and mashed pump­kin with grated nut­meg and salt. Knead with 400g flour, adding more if the dough is moist and sticky. When the dough is clean to touch,wrap in plas­tic and rest in the fridge for 30 min­utes.

Split into four balls, roll out thin and cut into strips. Cook in boil­ing salted wa­ter for a minute or two. Serve thin­ner strips tossed with lemon brown but­ter, sage, cur­rants and toasted pine nuts. Serve thicker rib­bons with a lamb ragu topped with grated smoked ched­dar, or pecorino if you are a purist.

BEET IT Beet­root orec­chi­ette. For recipe, see de­li­cious.com.au.

MATT PRE­STON

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