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Fresh Pasta with
Scape-Basil Butter

Fresh pasta is tossed with a simple
scape-basil butter and sprinkled with cheese.

June 2, 2017

Weekly CSA Recipe

You may (or may not) have noticed that I’m on a bit of a pasta kick. Last week I made this Fresh Tomato and Swiss Chard Pasta with Breadcrumbs (carbs+carbs=yes). This week, I stepped it up a notch and made this Fresh Pasta with Scape-Basil Butter.

Despite the fact that half of my family is Italian, I didn’t grow up making fresh pasta. Pantry cupboards at my family’s house were filled with blue boxes of Barilla pasta in every shape imaginable. Dried pasta works. It’s even good. But dried pasta isn’t fresh pasta, and it certainly isn’t Fresh Pasta with Scape-Basil Butter.

My best excuses for never making fresh pasta were as follows:

  • I don’t have a pasta machine to make fresh pasta.
  • I don’t have time to make fresh pasta.

Do you relate? It’s difficult to justify buying an expensive pasta machine when you know you’ll rarely have time to make fresh pasta. Which is why I was so thrilled when I read that making fresh pasta can be easy. Like, mix together some egg and flour, roll the dough out real thin, cut it into ribbons with a knife, easy. Fresh pasta. No machine. Not much time. This Fresh Pasta with Scape-Basil Butter may cause you to ponder some previously-unencountered existential questions. For example, “Why do we so often overcomplicate food, life, relationships, etc. etc. etc.?” and, “Who is behind the scheme to convince me that I need a $200 Kitchen Aid attachment to make fresh pasta?” and, “How in the world is fresh pasta so good?” Let me assure you that dealing with these life-altering questions is worth it. Why? This:

Thick-cut, perfectly chewy egg noodles are boiled for only two minutes to attain absolute perfection. Then, they’re tossed with a savory scape-garlic compound butter and sprinkled with grated Parmesan cheese. Yes, Fresh Pasta with Scape-Basil Butter is as good at is looks.

In fact, I’d say that Fresh Pasta with Scape-Basil Butter is the only (or at least the best) way to use the scapes from your Tucson CSA share. So, the next time you reach for a box of dried pasta, think back to the photos of this hearty, buttery, easy Fresh Pasta with Scape-Basil Butter and remember: You could be eating that.

Fresh Pasta with
Scape-Basil Butter
Print Recipe
Servings Prep Time
2 Servings 1 Hour
Cook Time
2 Minutes
Servings Prep Time
2 Servings 1 Hour
Cook Time
2 Minutes
Fresh Pasta with
Scape-Basil Butter
Print Recipe
Servings Prep Time
2 Servings 1 Hour
Cook Time
2 Minutes
Servings Prep Time
2 Servings 1 Hour
Cook Time
2 Minutes
Ingredients
Fresh pasta
Scape-Basil Butter
Servings: Servings
Instructions
  1. Place flour and salt in a bowl and use your finger to mix them together. Place the flour mixture on a cutting board or another clean, flat surface.
  2. Create a well large enough to hold an egg in the middle of the flour mixture.
  3. Crack the egg and drop it into the flour well.
  4. Use your hands to incorporate the egg into the flour mixture. Once the dough starts to come together, add the water one tablespoon at a time, just until the dough forms a ball. If the dough becomes too moist and begins to stick to your fingers, add a little bit more flour.
  5. Knead the dough for about five minutes, or until it becomes soft and smooth.
  6. Place the dough in a bowl, cover it with a damp cloth, and allow it to rest for 30-45 minutes.
  7. Meanwhile, make the scape-basil butter. Place the softened butter, chopped scapes, and chopped basil in a small bowl. Use a fork to mash the ingredients together until you have a pretty, green-speckled butter.
  8. Place a large pot of salted water over high heat and bring it to a boil.
  9. Cut the dough in half.
  10. One half at a time, use a rolling pin to roll the dough out onto a well-floured falt surface. Roll the rough as thin as you can.
  11. Use a small, sharp knife to cut the dough into long ribbons, about 1/4"-1/2" wide.
  12. Once all of the dough has been rolled and cut, add it to the pot of boiling water. Boil the pasta for about two minutes, or until it has risen to the surface of the water and "dances".
  13. Using tongs, remove the pasta from the water and place it in a large bowl. Add the butter to the pasta, using the tongs to toss it until the butter melts fully onto the pasta. Season with additional salt and pepper and sprinkle with Parmesan cheese before serving.
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Fresh Pasta with
Scape-Basil Butter

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Fresh Pasta with
Scape-Basil Butter
Print Recipe
Servings Prep Time
2 Servings 1 Hour
Cook Time
2 Minutes
Servings Prep Time
2 Servings 1 Hour
Cook Time
2 Minutes
Fresh Pasta with
Scape-Basil Butter
Print Recipe
Servings Prep Time
2 Servings 1 Hour
Cook Time
2 Minutes
Servings Prep Time
2 Servings 1 Hour
Cook Time
2 Minutes
Ingredients
Fresh pasta
Scape-Basil Butter
Servings: Servings
Instructions
  1. Place flour and salt in a bowl and use your finger to mix them together. Place the flour mixture on a cutting board or another clean, flat surface.
  2. Create a well large enough to hold an egg in the middle of the flour mixture.
  3. Crack the egg and drop it into the flour well.
  4. Use your hands to incorporate the egg into the flour mixture. Once the dough starts to come together, add the water one tablespoon at a time, just until the dough forms a ball. If the dough becomes too moist and begins to stick to your fingers, add a little bit more flour.
  5. Knead the dough for about five minutes, or until it becomes soft and smooth.
  6. Place the dough in a bowl, cover it with a damp cloth, and allow it to rest for 30-45 minutes.
  7. Meanwhile, make the scape-basil butter. Place the softened butter, chopped scapes, and chopped basil in a small bowl. Use a fork to mash the ingredients together until you have a pretty, green-speckled butter.
  8. Place a large pot of salted water over high heat and bring it to a boil.
  9. Cut the dough in half.
  10. One half at a time, use a rolling pin to roll the dough out onto a well-floured falt surface. Roll the rough as thin as you can.
  11. Use a small, sharp knife to cut the dough into long ribbons, about 1/4"-1/2" wide.
  12. Once all of the dough has been rolled and cut, add it to the pot of boiling water. Boil the pasta for about two minutes, or until it has risen to the surface of the water and "dances".
  13. Using tongs, remove the pasta from the water and place it in a large bowl. Add the butter to the pasta, using the tongs to toss it until the butter melts fully onto the pasta. Season with additional salt and pepper and sprinkle with Parmesan cheese before serving.
Share this Recipe
Powered byWP Ultimate Recipe






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Fresh Pasta with
Scape-Basil Butter