Sonoran Skillet: Homemade Pasta and Roasted Vegetable Sauce

In the first episode of The Sonoran Skillet, homemade pasta and a roasted seasonal vegetable sauce make for a fresh, locally sourced meal.

July 27, 2015

Sonoran Skillet

Episode 1

The Sonoran Skillet is a cooking show about local food in Baja Arizona, bringing food off the farm and onto your table. This week, Megan Kimble and Molly Kincaid create homemade pasta topped with roasted vegetable sauce and fresh goat cheese.

Hosted by Megan Kimble and Molly Kincaid

Video by Jonathan VanBallenberghe / Open Lens Productions


Episode Highlights


Make It Yourself

Try this recipe at home.

Sonoran Skillet: Homemade Pasta and Roasted Vegetable Sauce
Print Recipe
Homemade pasta and a roasted seasonal vegetable sauce make for a fresh, locally sourced meal.
Sonoran Skillet: Homemade Pasta and Roasted Vegetable Sauce
Print Recipe
Homemade pasta and a roasted seasonal vegetable sauce make for a fresh, locally sourced meal.
Ingredients
Homemade Pasta
Roasted Vegetable Sauce
Servings:
Instructions
Making the Pasta
  1. Mound flours and salt in the middle of clean countertop, or mix in a bowl. Make a well in the center and pour in eggs. Whisk eggs carefully without incorporating the flour just yet. When eggs are mixed, begin incorporating the flour walls gradually, forming a slurry.
  2. Eventually the dough will become a shaggy mass. At this point, begin kneading the dough together, sprinkling with water until the dry bits all become incorporated. Add sprinkles of water very gradually so the dough doesn’t become too wet. If it becomes too tacky, sprinkle your surface with a bit of flour and keep kneading. You can’t knead too much. Knead for about 10-15 minutes. When it feels very elastic, and doughy and springy, wrap in plastic wrap and put in the fridge to rest for at least 30 minutes.
  3. Remove from fridge and cut into four pieces. Form the first piece into a rectangular shape so you can feed it through the pasta machine. Start on the widest setting of the machine, and run the rectangle through one or two times. When it becomes a long, flat noodle, fold it over and run it through again, laminating it. Then adjust the pasta maker to the next thinner setting. Run the pasta through. You may want to laminate again. Adjust the pasta maker to the next thinner setting and run the pasta through, repeating until you’ve reached the thinnest setting. Then attach the cutting attachment to the pasta maker, and run your wide noodles through on the desired noodle shape. Hang the noodles gently over a broom handle propped up between two chairs. Allow to dry for 30 minutes or so. Repeat with remaining dough.
  4. Boil a large pot of water and add a very generous amount of salt. Cook pasta until al dente, about 5 minutes. Toss with pasta sauce.
Making the Sauce
  1. Preheat oven to 450 degrees.
  2. To prepare fennel, trim off the fennel fronds. (Store to use in broth or beans.) Trim the bottom of the bulb and peel off any wilted outer layers. Cut the bulb in half and thinly slice. Toss with olive oil and salt and pepper, and roast for 45 minutes, stirring every 10 or 15 minutes.
  3. Dice zucchini and patty pan squash into 1-inch cubes. Toss with olive oil and salt and pepper and spread on a roasting sheet. Roast for 30 minutes. Meanwhile, half the cherry tomatoes. Add to roasting pan.
  4. After the vegetables are roasted—they’ll be slightly soft and the skin browned—and the fennel is caramelized, combine in a saucepan with a generous pour of olive oil. Stir. Add salt and pepper to taste.
  5. Mix pasta directly into the saucepan, and stir until covered.
  6. Garnish with fresh goat cheese and chopped parsley.
Recipe Notes

You can make the vegetable sauce with basically any seasonal vegetables. Make sure you have an aromatic, like onion, fennel, or garlic, to pull out the flavors in your local veggies.

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