Summertime Pasta

BY MIKE EDGAR, PHOTOS BY TWISTED TREE PHOTOGRAPHY

With a silky sauce, a beautiful colour palate and all the elements of summer, this fresh pasta dish is a fun twist on a hearty meal. This cheesy, fresh, seasonal dinner showcases just how versatile a noodle dish can be.

DOUGH

6 Eggs
2 Cups All-Purpose Flour
2 Cups Semolina Flour
2 Tbsp. Olive Oil
Pinch of Salt

METHOD
Sift together flour, semolina and salt into a bowl. Add the eggs. Mix the ingredients with a fork until the mixture becomes too thick to mix with a fork.

Dust your work surface with flour to keep the dough from sticking. Remove mixture from the bowl onto the clean work surface and start kneading with your hands. Knead for eight to 12 minutes. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

NOODLES
Pasta dough
1 Cup Edible Flower Pedals
1 Cup Whole Italian Parsley (no stem)
 
Cut your dough into four pieces. Take your first piece and roll using a rolling pin to make it easier to get into the pasta machine. Starting on setting number one on the pasta roller, and roll the pasta through the machine. Then move the machine to level two and roll the pasta through again. The pasta will get longer and thinner every time you increase the number. Remember to dust the dough before you roll it each time.

For this recipe I took the pasta up to number six on the machine. At this point if I put a flower underneath it, I should be able to see the colour of the flower. Then, I cut the pasta into two equal pieces. One piece will be the bottom and one will be the top. On the bottom piece, place the flower pedals and parsley all over it but be careful not to over-crowd the pasta.

Then, wet the edges of the pasta with water and a pastry brush.

Place the top piece on top, roll over it with a rolling pin to help the top stick to the bottom. Then trim the edges with a knife. Move the pasta roller back one number to five, dust your pasta with flour and send back through the machine.

Cut into eight-inch long pieces, fold in half and cut into half inch thick noodles. Place on a flowered cookie sheet to await the pot of water. Repeat these steps with the remaining pasta.

ARTICHOKES

4 Baby Artichokes
1 Litre Canola Oil

METHOD:
Trim the tops and the stems off the artichoke, the remove the outer three layers of leaves, and cut into four pieces.

Bring oil up to 350-degrees Fahrenheit, fry artichokes until golden brown and crispy, place on to paper towel and season with salt and pepper.

THE DISH

Pre-rolled and Cut Flower Pasta
1 Cup Sliced Baby Leek
2 Cloves Chopped Garlic
½ Cup Grated Parmesan Cheese
¼ cup Chicken Stock
2 Tbsp. Butter
4 Fried Baby Artichokes
¼ Cup Chopped Parsley

METHOD:
In a large frying pan, sauté leeks and garlic until soft, add your butter, and while the butter is melting drop in enough pasta for four people into the boiling salted water. The pasta will not take longer then a minute to cook. Drain the pasta in a colander and add it to the hot frying pan with the leeks.

Take note that you need to move quickly at this stage. Add your stock and parmesan cheese and begin to toss everything together, the cheese and stock will combine to create a cream like sauce. If it looks too runny, just add more cheese and let it cook a little longer. When noodles are coated, toss your parsley in and start plating. Divide amongst four bowls, place your artichokes on top, grated some fresh Parmesan on top, drizzle with olive oil and enjoy.

And if you would like the video version of this tutorial, check out: