Laminated Pasta Recipe
What you’ll need for the dough:
200 grams One Organic Farm All-Purpose Flour
3 eggs, room temperature
1/2 tbsp extra virgin olive oil
Herbs and edible flowers of choice
The Steps
Start by placing the flour on a clean surface.
Make a well in the middle of the flour and add the eggs.
Use a fork and begin to mix the eggs with the flour. Continue to incorporate the flour.
Knead the dough on a lightly floured surface with your hands until you achieve a smooth
ball. This will take 8-10 minutes. If the dough is too dry, add a few drops of water. If the dough is too sticky, sprinkle a bit of flour.Wrap the dough in plastic wrap and allow it to rest for 30 minutes.
Divide the dough into quarters and use a rolling pin to roll out the dough till it is a flat disc. It should just be thin enough to feed through a pasta machine on its widest setting.
Continue feeding the dough through the pasta machine. As you do so, lightly sprinkle the dough with flour to prevent sticking.
Feed the dough though, until you can feed it through the thinnest setting on your pasta machine.
Repeat this process with another piece of dough. You’ll need two sheets for the lamination. Alternatively, you can cut a long piece into two.
Lay your first sheet of pasta on a lightly floured surface. Arrange your herbs on the pasta.
Dip your finger in water and lightly wet the entire edge of pasta.
Place another sheet of pasta on top of the herbs. Press the edges along the wet edge to seal.
To secure the layers, use a rolling pin and gently run it across the entire two sheets of pasta to help keep each layer in place.
Run the pasta through the pasta machine. At this point you will begin to see the edible flowers and herbs showing through the pasta dough.
Cut the pasta into your desired thickness, Tagliatelle or Pappardelle. Or, you can make a delicious ravioli!
Next prepare the sauce! Or simply cook the pasta.
To cook the pasta, bring a medium pot of water to a boil. Add 1 tsp salt. Add pasta and cook for approximately 3-4 minutes, or until al dente.
For the Sauce
2 tbsp extra-virgin olive oil, divided, plus more for drizzling
1/2 cup walnuts, finely chopped
1 tsp chili oil
1 tsp garlic, minced
1 15 oz. can cannellini beans, drained and rinsed
1/2 cup cauliflower, steamed
Juice from one lemon
Salt and pepper, to taste
The Steps
Prepare the cauliflower by placing florets in a steam basket. Add enough water to cover the bottom about 1/2 inch. Cover the pot and bring to a simmer. Steam the cauliflower until it is tender. Strain the water and set the cauliflower aside.
Heat 1 tbsp of olive oil in a small skillet, over medium high heat. Add walnuts and stir frequently until they are lightly golden brown, approximately 5 minutes. Remove from heat and transfer to a small bowl.
Heat remaining 1 tbsp of olive oil in a large cast iron skillet, over medium high heat. Add the chili oil, garlic, beans, and cauliflower to the skillet, stirring occasionally. Cook until the beans begin to brown, approximately 5-7 minutes.
While the white bean sauce is cooking, prepare the pasta.
Add the pasta to a pot of boiling salted water. The pasta should be al dente, approximately 3-4 minutes. Remove 1 cup of pasta water from the pot, prior to straining and set aside. Drain the remaining pasta water and transfer the prepared pasta to a large serving bowl.
Transfer the reserved pasta liquid to the skillet with the beans. Stir to incorporate and remove from the heat.
Transfer the bean mixture to a high speed blender and process until smooth.
Pour the creamy white bean sauce to the pasta dish and toss to combine.
Squeeze in juice from 1 lemon half and add additional herbs, like mint, parsley, or basil (optional). Mix well to combine.
Divide pasta among bowls, drizzle with additional olive oil,sprinkle with toasted walnuts and season with a flakey sea salt and fresh cracked pepper.
Serve Immediately.
