Veggie Life, Autumn 2001: Herbed Pasta with Pistou

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Herbed Pasta with Pistou

 

Recipe By :Veggie Life, Autumn 2001, Mark Berlin

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Sauces

 

 

Amount Measure Ingredient -- Preparation Method

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Pasta:

1 cup semolina flour

1 cup unbleached white flour

2 large eggs, slightly beaten

1 teaspoon olive oil

1/4 cup chopped fresh herbs (thyme, oregano,

tarragon, and/or chervil)

water, as necessary

Pistou:

1 bunch basil, washed, stems removed

6 cloves garlic

1 tablespoon olive oil

salt and pepper, to taste

Parmesan, to taste (optional)

 

In a large mixing bowl, combine semolina and flour. Make a well in the center

and add eggs and oil. Working with fingertips, blend from the center out,

gradually incorporating egg mixture into flour. Mix in herbs. (Add a few drops

of water, if needed to make the dough workable, but not sticky.)

 

 

On a lightly floured work surface, knead dough for 5 to 10 minutes, until firm

and smooth. Cover and let rest for 45 minutes.

 

Set a large pot of water to boil. Using a pasta maker or rolling pin, roll

dough very thin and cut into strips of desired width.

 

In a blender or food processor, combine basil, garlic, oil, salt and pepper.

 

Drop pasta into boiling water and cook about 4 minutes to al dente. Drain, toss

with pistou, and sprinkle with Parmesan, if desired.

 

 

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Per Serving (excluding unknown items): 197 Calories; 5g Fat (22.9% calories from

fat); 6g Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 1 Fat.

 

NOTES : " Pistou is the French version of pesto, often stirred into soups. Here

it's a beautiful sauce for hand-made pasta. "

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0