Here are two amazing recipes that only get better paired together. As many of you know, I don’t love pasta. That being said, I LOVE homemade pasta and I really love this tomato sauce alternative. You won’t regret trying this meal.
Lemon Pasta
- 300 grams Semolina Flour or All Purpose Flour
- 3-4 Eggs
- zest of one Lemon
- little bit of Water
- Put flour in bowl or on counter. Make a well in the middle.
- Crack eggs and add zest into the well. With a fork beat eggs until smooth.
- With spoon or tips of fingers mix the flour with the eggs. Add it slowly until it’s all combined into one smooth ball. You may need to add a bit of water to help complete the ball.
- Knead well so the dough is smooth and elastic.
- Wrap well in wax paper and chill in the fridge for at least 30 min.
- Work a quarter of the dough at a time and put the rest back in the fridge until needed.
- With a little flour on the table flatten the dough a bit with your hands. Set the pasta machine to the widest setting and roll the pasta through. Fold each end of the dough in on itself and roll through again. Repeat until the dough is smooth. This is laminating the dough. Then roll through a couple times on each narrower setting until you have the desired thickness. You may want to cut this piece in half before you run it through the cutting attachment so it’s easier to handle.
- Allow to dry on *clean* broom handle and try not to eat it all before it’s been cooked.
- You can cook it easily any time or dry it for a later.
Lemon Pasta with Tahini Lemon Sauce and Broccoli
- 2-3 large cloves Garlic
- 1 cup cooked or canned Chickpeas, drained and rinsed
- .25 cup Tahini
- juice and zest from 1 Lemon(in a pinch I use only juice)
- 2 tbsp Tamari
- 1/8 tsp Cayenne
- 1 cup Veggie Broth or Water
- 2 cups Broccoli, chopped
- 2 tbsp Sesame Seeds, toasted
- In food processor combine first six ingredients and process until smooth.
- Transfer to pot and heat on low with the hot stock. Keep warm.
- Cook pasta and add broccoli to the water just before it is finished. Don’t over cook the broccoli.
- Drain water and mix sauce in with the pasta and broccoli. Serve with sesame seeds sprinkled on top.
That pasta sauce takes me back to my visit when you were in Fort Steele. It was such a nice day out and so nice to have a well cooked meal ready to accept my pasta. I’ve often meant to ask you for that recipe but now I don’t have to!
I had no idea you weren’t a fan of pasta. I guess that place in Cranny made the grade because I remember eating there fairly often. Your home made pasta looks sooooo good. I’d never thought of hanging a broomstick up somewhere – did you have to hang the pasta for very long?
Thanks for sharing a good recipe and reminding me of some fond memories too.
Yeah, this sauce is an oldie but a goodie! I think we ate at that pasta restaurant in Cranbrook more because it was cheap than anything else. Well that and Cam *loves* pasta. Poor guy to be married to me. Unless I make it, we only eat it at other people’s houses, if we have nothing else or Cam’s making something for himself only.
I just hang it long enough for it to dry so as not to have it stick together. I made this dough in the late morning, left it in the fridge while we went to the home learning group meeting and then rolled it out in the machine sometime after 3pm and cooked it about 6pm. It dries pretty quick, although I’ll admit it’s hard to not eat it while it’s drying because it tastes so good!
Wow, homemade pasta! You have left me speechless, we are coming over for dinner! What kind of pasta machine do you have?
Oh Lisa, this pasta is so good and really quite easy. I have this basic pasta machine. I’d make you pasta anytime!