By Stefanie Timmermann, Salem Depot
I picked up lacinato kale on Tuesday, and rather to my surprise, a simple pan-searing brings out wonderful flavors. Of course, adding garlic scapes didn’t hurt…
A lot of store-bought pasta is extruded, and somewhat dense as a result, whereas homemade noodles are mostly rolled and cut like in this recipe. The fettuccini are incredibly light as a result – I think it’s worth the extra effort for the texture alone.
Because this recipe uses rye and whole wheat, more liquid and salt are needed than in a regular pasta recipe.
For the Pasta
½ cup rye flour
½ cup whole wheat flour
1 cup all-purpose flour
About ¼ cup water
3-4 large sprigs fresh oregano, strip and finely chop leaves (about ¼ cup)
3/8 to ½ teaspoon salt
- In a large bowl, mix flour, eggs, salt and pepper by hand until a dough forms. Add only enough water to make the dough lightly sticky. Knead the dough on a flat surface for five minutes, adding flour if necessary. It should come off the surface easily and only feel “grippy” in your hands, not really sticky anymore. Knead or roll into a flat shape, distribute oregano evenly on top and roll up, knead to evenly distribute the oregano.
- If using a pasta maker, roll out to the finest setting and cut into fettucini strips. Liberally flour both surfaces whenever the dough gets too grippy. Most rollers won’t cut if the dough is too sticky or the rollers are moist. You can also roll out the dough by hand (this takes time but is a good workout!). The dough should be so thin as to be translucent before you cut it into long strips with a sharp knife. Dry the fettucini by draping them over an oven rack or pasta drying rack.
- You will get about 6 servings of pasta. Once dry, the pasta can be kept in an airtight plastic storage container in the fridge for a couple of days. Because of the eggs, I would freeze it if I wanted to keep a portion for longer.
- Cook the pasta in a large pot of salted boiling water for 3-4 minutes. Coat the pasta very lightly in olive oil or rinse in cold water to prevent sticking.
The veggie topping is much less time-consuming. For two portions:
1 bunch lacinato kale, cut into ¼ inch strips
4 garlic scapes, cut into ¼ inch pieces
2 tablespoons extra-vigin olive oil
- Heat sharply and sear all ingredients in a large skillet, reduce heat and cook until scapes are tender but firm, about 10 minutes. Toss with the pasta.
- I grated a generous helping of the wonderful fiddlehead fern cheese from the cheese share on top. Add a tossed salad and it’s a complete dinner meal.