FRESH PASTA MADE EASY
Simple ingredients and the proper tools remove the fear factor
The thought of making your own pasta from scratch might seem intimidating, but with the right tools and practice, you’ll be turning out fresh pasta in no time.
Fresh pasta only requires a few ingredients — flour, eggs, water, olive oil and salt. Some people find using high quality ingredients, like “00” flour and extra-virgin olive oil makes better pasta, but whatever you have in your pantry, or can find at the grocery store, will work just fine.
To take some of the guesswork out of mixing and kneading our fresh pasta recipe uses a food processor to mix together the wet and dry ingredients, ensuring dough that is evenly mixed. A pasta machine is highly recommended to ensure that your pasta is thin and cut into even strands, but a rolling pin and a sharp knife can work as well.
Once you have your pasta, turn it into our flavourful pesto pasta primavera. This recipe is loaded with vegetables and works just as well with store-bought pesto and pasta.
It is also delicious topped with grilled chicken breast, fish or shrimp.
Calgary-based ATCO Blue Flame Kitchen has been providing advice on food, cooking, recipes and other household topics for more than 80 years. Their cookbooks include Everyday Delicious and From the Grill.
PESTO PASTA PRIMAVERA Serves: 6-8
1 cup (250 mL) sliced asparagus (1 inch/2.5 cm)
2 tbsp (30 mL) olive oil
2 cups (500 mL) sliced mushrooms
1/4 cup (60 mL) sliced shallots
1 cup (250 mL) halved cherry tomatoes
1/4 cup (60 mL) dry white wine
1 1/2 cups (375 mL) whipping cream
1/2 tsp (2.5 mL) salt
6 1/2 cups (1.625 L) bow-tie or penne pasta, cooked, rinsed and drained
Pesto sauce (see recipe below)
Freshly grated Parmesan cheese
1. Cook asparagus in boiling water for 3 minutes; drain. Cool immediately in ice water; drain.
2. To prepare sauce, heat oil in a large deep frying pan over medium heat. Add mushrooms and shallots; cook, stirring, for 3 minutes. Add tomatoes and cook, stirring, until softened, about 3-5 minutes. Add asparagus. Stir in wine and cook, stirring frequently until liquid is almost evaporated, about 2-3 minutes.
3. Add cream and salt. Bring to a boil. Reduce heat and simmer, stirring frequently, for 1-2 minutes. Stir in pesto sauce. Add hot cooked past and toss to coat. Serve with Parmesan cheese.