This egg noodle pasta with fresh oregano and nettles is super simple and can be custom-made to use other ingredients such as red pepper, blueberries, and beets!
Pasta Equipment:
Pasta Machine or Gnocchi Board
Pasta drying rack
Pasta cutting rack
Ingredients:
3 cups of flour
3 eggs*
1 tbs of olive oil
Optional:
Finely chopped herbs
Salt and pepper
*It's really easy to make vegan pasta without eggs! For the nettle pasta (you could use spinach also) you can replace eggs by blending nettle (or spinach) with a bit of water to still make a tasty coloured pasta!
Instructions:
1.Put the flour in a large bowl and make a well in the middle. Add the eggs and olive oil in the well and any chopped herbs you like.
2. Slowly start to scramble the eggs with a fork, incorporating flour from outside the well as you go. Once it becomes hard to stir with a fork, flour your hand and start kneading the dough with your hands.
3. Knead for 5-8 minutes (alternatively pop it in a kitchen aid with the dough hook). If your dough is still sticky, add more flour and knead until you get a soft consistency that doesn't stick to your fingers.
4. Once the dough is smooth wrap it in plastic wrap or an airtight container and pop it in the fridge for at least 30 minutes.
5. Take the dough out of the fridge and cut it into 1/4 cup chunks. Take one chunk and leave the others covered with a wet tea towel.
6. Roll out your dough chunk using a rolling pin or pasta machine. If you don't have a pasta machine or board, you can use a knife or pizza cutter to cut it into long noodles, bow ties, or ravioli. Check out Youtube for lots of tips on making pasta without any equipment!
7. Store your pasta in the fridge for up to 2 days, freeze it, or lay it out to dry (my favourite method). Enjoy with your favourite sauce or as a cold pasta salad with salad dressing and veg! 🍜
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