This is a bit of a Tuesday Night Vego Challenge rules cheat. Now the days have started really lengthening, even the geriatric chooks are laying so handmade pasta with real eggs was in my mind. And then I was looking for a cake tin deep in the back of the shelf and came across a fluted flan tin that I forgot I had. And in a moment of inspiration realised it would work to cut pasta. So I decided to try hand making farfalle.
The next decision was primavera with the lovely sweet baby spring vegetables, or carbonara which would use up another egg, so I compromised by combining both. The whole meal didn’t take much over the half hour of the rules, and it was quite simple and easy, but if I were making it for more than two and trying to get it done in the half hour, I think I’d go for a simpler pasta shape.
Makes two adult sized serves.
In a food processor, blend for just a minute till it comes together into a dough:
- ½ cup baker’s flour (I use the same Laucke Wallaby Unbleached Bakers Flour that I use for my sourdough, but any high gluten flour will work)
- a large egg,
- a spoonful of olive oil,
- a good pinch of salt.
Flour the workbench and knead very briefly, kneading in enough more flour to make a smooth, non-sticky dough. It will look like quite a small dough ball, but a little bit goes a long way.
With a floured rolling pin, roll the dough out very thin. (If you flip it several times while rolling, you’ll find you can easily get it very thin without sticking. The thinner the better.)
I put it onto a chopping board to cut, but that will depend on your bench hardiness. You can then cut it into any shape you like. To make farfalle, I used the fluted edge of the flan tin to cut the pasta into strips about 2.5 cm thick, then into 5 cm lengths. You can fold and stack the pasta and cut 5 or 6 layers at once to make it a bit faster. I then just squeezed the centre of each little piece of pasta to make the bow shape. This is the bit that takes time. Kids may enjoy helping.
Put a pot of water on to boil and leave the pasta spread out to dry a little while you make the sauces.
You don’t need to wash the food processor.
- 1 egg
- 80 grams of low fat feta
- 2 big dessertspoons of low fat cottage cheese
They are all fresh vegetables that take no time to cook, so this will come together in 5 minutes;
In a heavy frypan, with a little olive oil, add (in more or less this order, giving it a stir with each addition)
- a small leek, finely chopped
- a handful of single shelled broad beans
- 4 or 5 leaves of kale or silver beet, or a couple of each (just the greens, not the stems)
- a big handful of shelled fresh peas
- a big handful of snow peas, chopped into bites
- a dozen or so olives, roughly chopped
- half a dozen spears of fresh asparagus, any woody bits removed and roughly chopped
- juice of half a lemon
- a heaped dessertspoon of chopped fresh mint. (The fresh mint really changes it – it’s not essential but really worth adding)
- Cook the pasta in the pot of boiling water until it rises to the surface, which will be in about 2 minutes.
- Reserve a little of the cooking water and drain the pasta, then return it to the hot pot.
- Blend a little of the cooking water in with the carbonara sauce to make a cream consistency, then gently toss it through the pasta in the hot pot. Put the lid on and leave for a minute for the egg to just coddle a little and thicken the sauce.
- Add the vegetables, toss through and serve, with a grating of parmesan and black pepper on top.