- 2 cups whole wheat flour
- 5 eggs, beaten
- 2 tablespoons olive oil
- cracked pepper
- ½ teaspoon salt
- splash of water
Place dry ingredients into mixer on dough setting, slowly add eggs and oil, watch as dough forms, and add water sufficient for all the flour to incorporate. If dough gets too wet, toss in flour as needed. Let dough mix until silky looking, and elastic when pulled.
On floured surface, roll out dough. Hand cut noodles with a chef’s knife (i don’t have a pasta maker), or use a pasta maker.
Let the noodles air dry for several hours. Store in air tight container. To cook, gently lower into rapidly boiling kosher/sea salted water. Gently stir for 3-4 minutes, until just a little firm, and yummy. Serve with sauce immediately in a warmed bowl.
- ¼ cup olive oil
- 3 Tbs. Flour whisked into 1 cup white wine
- 1 cup veggie stock, hot.
- plenty of chopped or sliced garlic
- big chunks of vegetables (zucchini, squash, peppers, onions, eggplant, tomatoes, broccoli, etc…whatever you like)
- grated hard cheese
- splash of cream
- one handful of loosely chopped basil or Italian herbs
Heat oil on low heat in big pan. Throw in garlic, and then turn heat to high. As the garlic sweats, add the vegetables, and get coated in the garlic oil. Add the hot stock, and then the white wine. Cook off until sauce starts to thicken, then add some grated cheese, and a splash of cream. Season with salt, pepper and herbs at the end of cooking. Toss with pasta, and cheese.
REMEMBER to add the vegetables with respect to their cooking times (ie: eggplant way before broccoli)