Wednesday, April 1, 2015

noodle recipe

pasta with carbonara kale

first double the following recipe to make the noodles or use about 2 pounds of dry pasta.
one egg, one eighth teaspoon of salt, one tablespoon of cold water, one tablespoon of olive oil, one cup flour. mix salt and liquids then mix with flour, then kneed stiff dry dough till smooth. add a little water or flour if needed. kneed well and let rest covered for half an hour. then roll out by hand. then i finish with my manual pasta roller and cutter. the are ways to roll and cut pasta by hand.

pasta carbonara with kale enough for two egg fresh noodles
4 oz ham or bacon fried in a little olive oil
1/2 onion or shallot chopped
1/4 cup dry white wine optional
1 bunch black kale or other hearty greens or parsley, chopped.
2 large eggs beat with 1/4 cup hot pasta water
1/2 cup (2 oz./60 g.) freshly grated parmesan or cheddar
or romano cheese
freshly ground black pepper
fry ham till nearly crispy then fry with the onion, then add kale and pepper and fry till cooked.
add wine if desired and boil a few minutes.
beat hot water into eggs when ready to add to pasta.
mix fresh cooked drained pasta and warm bacon kale mix into original warm pasta pot, then stir in warm egg mixture and grated cheese and cover a few minutes before serving with lots of fresh black pepper.