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! â
Pasta Equipment: â
Pasta Machine or Gnocchi Board â
Pasta drying rack â
Pasta cutting rack â
Ingredients: â
3 cups of flourâ
3 eggs*â
1 tbs of olive oilâ
Optional:â
Finely chopped herbsâ
Salt and pepperâ
*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! â
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.â
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.â
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. â
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. â
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.â
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! â
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! đ
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