Fresh Arugula PastaFebruary 4, 2015
I have fuzzy memories of making pasta with my parents when I was little using a hand-cranked pasta machine. I remember it being a messy and laughter-filled affair. D and I really enjoy fresh pasta, but we usually pick some up from one of the farmers’ markets. Sometimes though, we will make some at home on the weekend.
You will need:
- 5 oz fresh arugula
- 4 eggs
- 1 t salt
- 1/2 t ground pepper
- 1 t ground basil
- 1 t garlic powder
- 3 1/2 c flour
Then you will…
- Bring a large pot of water to a boil
- Blanch the arugula for 30 seconds. Drain and rinse with cold water. Squeeze out the excess water.
- In a small food processor, combine the arugula with the eggs, salt, pepper, basil and garlic. Pulse just until mixed.
- Put the flour on a large, clean mixing surface like a cutting board or counter.
- Make a well in the middle and pour the egg mixture into the well.
- Use a fork to begin mixing the flour into the egg mixture.
- When it starts to form a dough, switch to your hands. Knead until the flour is incorporated.
- Wrap the dough in plastic wrap, and allow it to rest in the refrigerator for at least 30 minutes.
- Form into pasta shape of your choice. You can roll it thin and cut into long noodles like linguine or pappardelle; alternatively you can use a pasta maker to make bucatini, macaroni and more! I use a little cornmeal to keep the fresh pasta from sticking.
- Allow to dry for at least an hour before cooking.
- Bring a large pot of salted water to a boil.
- Add the pasta and cook to al dente, about the point where the pasta rises to the top of the pot.
- Serve with your favorite sauce.