Arugula Pasta with shaved Parmesan & pine nuts
Ingredients
- 1 lb. fettuccine pasta allow more time if you make your own pasta
- ¼ cup extra-virgin olive oil
- 2 cloves garlic minced
- 5 cups arugula leaves washed and towel dried or spun dry
- 1 cup shaved Parmesan can do this with a potato peeler
- 1/4 cup pine nuts toasted
- salt and pepper to taste
Homemade Egg Noodle Pasta Recipe
- 5 oz. all-purpose flour
- 5 oz. semolina flour
- 1 tsp. salt
- 2 large eggs
- 2-4 egg yolks this can vary depending upon the size of the eggs. We normally use 2-3 egg yolks, unless the eggs are extra large or small.
Instructions
- Mix salt with both flours and place on a large cutting board, or in a large bowl. Make a well in the center of the flour. Break eggs together and mix well and pour into the well of the flour. Start mixing with a fork, bringing more and more flour into the mixture as you go. Finally, gather the dough together into a ball, incorporating as much of the flour as you can. The dough will be pretty stiff at this point.
- Knead dough for 8-10 minutes, dusting with flour as needed. Form dough into two discs and wrap with plastic wrap. Allow the dough to sit at room temperature for about half an hour.
- Now, using either a rolling pin or a pasta maker, roll dough to desired thickness and cut into 1/4-inch pasta strips.