We saw these amazing scallops at Whole Foods and of course we had to get them! I usually wrap them in prosciutto but, this time I used some speck that had been smoked. I don’t think I will be going back to the prosciutto after […]
Rain in September? “Looks like we are going to get some rain”, Peter told my friend Lisa today. And, boy was he was right! Can all Irish men predict the weather, or just Peter? All the talk of the rain, made me feel in a […]
Fresh Pasta with Cilantro, Mint and Jalapeño Pesto
Fresh Pasta Dough
Yield: About 1 ½ pounds
3 ½ cups all-purpose flour, plus extra for kneading
5 large eggs
If you have a Kitchen Aide Mixer put the dough paddle on and let it do the work for you! Now I know that Mario Balti says to us the “well method” but, I just use my mixer…sorry Mario but, I have a three year old now and I try to make my life as simple as I can!
- When the dough starts to come together take it out and knead it on the floured surface. Knead for about 10 minutes or until the dough is smooth but, still a little sticky.
- Wrap in plastic wrap and allow it to rest for 30 minutes at room temperature before using.
- Divide your dough into 4 pieces, wrap the ones you are not using in plastic wrap until ready to use (or you could double wrap them and put them in the freezer). Flatten the piece of dough into a shape of a burger that is a little bit thicker in the middle. Feed through your pasta machine; look at the instructions as to how to use the electric machine or manual.
- After you use your rollers to flatten the pasta, place on a floured surface while your pasta dries out a little. Use the fettucine setting for this pasta. Always add salt to your pasta water. Fresh pasta cooks much faster than dried! When your salted water is at a full boil add your pasta. Stir once and when it comes to the surface give it another 1 minute or test it and see if it’s done. NEVER RINSE YOUR PASTA WITH COLD WATER! Toss in pesto sauce and add a dollop of pesto on top.
Cilantro, Mint and Jalapeno Pesto
½ c. toasted walnuts
1 garlic clove
1 jalapeño (or half)
1 bunch of mint just leaves
1 bunch of cilantro
¼ cup parmesan cheese
Salt (kosher) and pepper just a pinch
1 ½ of lemon (helps with discoloring)
In food processor grind walnuts, garlic together should look like a paste. Then add jalapeño, mint, cilantro, parmesan cheese, salt, pepper and squeeze of lemon. Then slowly stream in olive oil until a moist paste stays together. Set aside.
Peter’s wine pick: Le Bocce, Chianti Classico