Homemade Pasta with Creamy Garlicky Veggie Sauce
Author: 
Recipe type: Main Dish
 
Ingredients
  • For the Dough:
  • 2 Cups Semolina Flour
  • ½ Cup All Purpose Flour
  • 3 Eggs
  • 3 Tablespoons good Olive Oil
  • Water as need to make the dough form
  • For the sauce:
  • 4 Tablespoons Olive Oil
  • 1 Onion, finely chopped
  • 1½ Cups sliced mushrooms
  • 1 Cup red and orange sweet peppers, chopped
  • 1 Zucchini, chopped
  • 3 Cloves Garlic, smashed into a paste
  • 1 Cup Grape Tomatoes or chopped tomatoes
  • 1 Cup Heavy Cream
  • ½ Cup Parmesan, finely grated
  • 1 Cup Finely grated Italian 5 Cheese Blend Cheese
  • ¼ Cup Fresh Parsley, chopped or 2 Tablespoons dried Parsley
  • ½ Teaspoon Crushed Red Pepper
  • Salt to taste
Instructions
  1. In a large mixing bowl, combine the semolina and all purpose flours.
  2. Add ½ teaspoon salt and mix well.
  3. Make a well in the center and crack three eggs into the center.
  4. Drizzle in the olive oil.
  5. Using your fingers swirl the eggs and oil around to combine with the flours.
  6. Add in ¼ cup cold water.
  7. Knead the dough for 5-10 minutes.
  8. Shape into a ball and cover with a damp cloth.
  9. Let rest 20 minutes.
  10. After dough has rested, roll into a log and cut into 6 equal parts.
  11. Either with a pasta machine or using a dowel, roll the dough into a rectangle as thin as you can get it and cut into long strips, like pappardelle. You will need to sprinkle the dough with additional flour as you roll it out.
  12. Hang the pasta to dry or place on a lightly floured cookie sheet.
  13. Continue with each piece of dough.
  14. Put a large pot of generously salted water on to boil.
  15. Pour the 4 tablespoons olive oil into a large cooking pot.
  16. Chop the onions and add to the pot.
  17. Next add in the chopped peppers and continue sauteing.
  18. Chop the zucchini and add to the peppers and onions.
  19. Smash the garlic and add it to the pot.
  20. Add in the mushrooms and tomatoes and continue cooking for about 5 minutes.
  21. At this point your water should be boiling so add the pasta to the water.
  22. Cook the pasta until done about 6-7 minutes. Start testing them at 5 minutes.
  23. Pour the heavy cream, the grated Parmesan, the spices and the Italian cheese blend into the veggie mixture and turn heat to low.
  24. When the pasta is cooked, use a spider or pasta scoop to drain the pasta and add directly into the veggie pot. You want a little of the cooking water to stay on the pasta.
  25. Stir well and top with additional cheese if desired.
  26. If your sauce is too thick, you can add some of the pasta cooking water to your sauce.
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2014/08/homemade-pasta-with-creamy-garlicky-veggie-sauce.html