Here is another of my attempts at making homemade pasta. When I make pasta I like to pretend that I come from a big Italian family that makes pasta and jars red sauce together...and then I stop day dreaming and realize I'm making it with my kitchen aide mixer! haha I think it turned out pretty good though , despite the fact that most recipes say if you use fresh spinach the pasta turns out chunky and weird. This pasta was neither chunky or weird, it was merely delicious! I have not, however, perfected exactly how long to boil the noodles so that they are just perfectly al dente...I guess I will just have to keep practicing. This recipe was AMAZING...I thought it tasted like I was at an Italian restaurant or something. Not only was it delicious, but I made it a little more figure friendly by substituting fat free half & half for the heavy cream that it calls for. Saves TONS of calories and fat, and it really still tasted AWESOME! Don't skimp on the walnuts though, they really make a difference with the flavor. Oh and I must mention that if you don't make the pasta and just buy the pasta this meal literally would take you about 15 min to prepare! Sweet huh??!!
ENJOY!
Here is the recipe I used to make the noodles...
S&P
1 lb spinach linguine
1 cup heavy cream
1 garlic clove
2 cups walnuts (7oz) toasted
1/4 cup grated parmesan
1/2 cup firmly packed coarsely chopped fresh flat leaf parsley
Bring water to a boil; add a generous amount of salt. Cook pasta until al dente. Drain pasta; return to pot.
Combine cream, garlic and 1 cup walnuts in a food processor and blend until smooth, season with S&P. Transfer to the pot along with 1/4 cup parmesan, parsley and remaining 1 cup walnuts. Toss to coat pasta.
Serves 4-6.
Logan Rating: ****
So uncle Dug informed me that fresh pasta can't be al dente...good to know! I think next time I make pasta I will let it dry first, hopefully that will help with the texture!
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