Wednesday, 20 May 2009

Homemade Egg Pasta with Roasted Vegetable Salad

Basic Egg pasta

300g flour
3 eggs
salt

Put flour and salt in a bowl.
Make a well in the center and add the eggs.
With your fingertips, gradually, incorporate the flour into the eggs until a soft dough. Sometimes you'll have to add some tablespoons of water; or you'll have to add some flour if the dough is very sticky. Knead the dough on a floured work surface for 8-10 minutes until it is smooth and elastic. Cover with a napkin and allow to rest for at least 20-30 minutes.
You can also put the dough in a bowl and refrigerate overnight.
When the dough is ready, cut into thirds or quarters. Work with 1 piece at a time but remember to keep the remaining pieces covered.
Roll out on lightly floured surface the pasta dough, beginning from the center, to a thickness of 0,3 cm (1/8in); you have to use a long pasta rolling pin for this.
If you want to cut noodles by hand, allow to dry for 15-20 minutes.






Salad with Asparagus, Cherry Tomatoes, Olives, and Feta

Asparagus
Tomatoes
1/4 cup Kalamata olives, cut in half lengthwise
1/4 cup Feta cheese

Dressing:
Lemon juice
Balsamic Vinegar
Salt and pepper