Homemade pasta

Homemade pasta.  Homemade pasta sauce.  Stuffed clams from the local fish market.  And a growler of beer from the Cape Cod Brewery.  It's hard to pick just one highlight of this meal.  If you're looking to go for a knock out meal, this is a good pick.

For the pasta:

3/4 cup flour

3/4 cup Semolena flour

1 tbl salt

2 eggs, beaten

2 tbl olive oil

2 tbl water

Prepare a clean counter surface.  Mix the all the flour and salt into a mound on the counter.  Separately mix the eggs, olive oil and water.  Add this to the mound of flour and mix/knead into a dough.  Let sit on table for one hour.  Run through a pasta machine to make whatever kind you prefer (I made linguine here), and hang from a drying rack (as seen in picture).

To cook: add to boiling water for 90 seconds. Strain, and serve with sauce.

For the sauce:

6-8 cloves of garlic, very finely minced

1-2 cups portobello and shiitake mushrooms, finely chopped

4 cups (32oz) tomatoes

Handful of fresh parsley, minced

Add olive oil to a pan over medium low heat.  Add the garlic over medium-medium low heat, and cook for about 5 minutes.  If the garlic burns (even the slightest bit) you have to start over.  Add the mushrooms, and cook for about 15-20 minutes.  Add the tomatoes and parsley.  You can either use canned tomatoes or fresh tomatoes that are chopped.  Simmer for 30-45 minutes.

Serve the pasta with sauce and top with fresh grated cheese.  The meal stands alone for a simple yet delicious meal.  I paired it with a salad and stuffed quahogs with beer and a summery red wine.

Lemony Kale Pasta

This is a great summer dish.  It's fast, easy, and requires minimal effort.  I picked up some curly kale from the student run UVM farm on my way home.  Thanks to Kelly for introducing me to this recipe!

Ingredients:

For the dressing:
2+ cloves garlic, peeled and chopped
Salt (whatever kind you like),  to taste
5-6 tbsp. extra virgin olive oil
Juice of 2 lemons
Red pepper flakes, to taste
Ground black pepper, to taste

For the pasta:
1 lb. whole grain pasta, I used penne
1 large bunch kale, chopped into ribbons
Lemon slices, for garnish
½ cup grated Parmesan cheese
Additional Parmesan, for serving

Directions:
Bring a large pot of water to boil for the pasta. Meanwhile, make the dressing. Mince the garlic cloves. Sprinkle the minced garlic with ¼ teaspoon of salt and smash the garlic into a paste with a fork or the side of a chef’s knife. Transfer the garlic paste to a bowl (ideally the same bowl you will serve the pasta in - save dishes!). Add in the Parmesan, olive oil, lemon juice, red pepper flakes and black pepper. Whisk together until well combined.

Cook the pasta in the boiling water according to the package directions. Chop the kale into bite size ribbons. Add the kale to the large bowl and toss with the dressing to coat well. When the pasta is finished, drain well and let cool a minute or two. Toss the pasta with the kale and dressing until well coated. Serve with sliced lemon and additional Parmesan as desired.