Next I thought of the sauce/toppings. Again, back to the pantry and refrigerator. Then the idea struck me: my cousin Colin and his wife Margie have a wonderful garden in the summer. I should mention that their twin children Kaitlin and Isaac help as well. Funny side story Colin and Margie met while playing volleyball together in a summer league. So did my brother Jeff and sister (in-law) Emily. Both had twins...interesting coincidence huh? So, if you want to have twins, meet your sig-other on the sand volleyball court. But, back to the garden....Colin and Margie are always very generous with the produce they harvest. Over Easter they were handing out frozen sweet peas and pickles. Since then we have had this gorgeous bag of frozen peas in our freezer. Great opportunity to use these beauties.
My favorite pasta of all time (since I was about 7) is from Ciatti's in St. Cloud, Minnesota. They make this wonderful Tortellini Straw + Hay. Cheese filled pasta with ham, mushrooms and peas with a cheesy cream sauce. Amazing. I don't have any mushrooms but we do have left over-proscutto from the pork saltimbocca I made a few weeks ago. Dish made. We have heavy whipping cream and parm in the fridge as well. So, here we go!
Musical selection: Heart of Life by John Mayer. Just a nice little rainy-day ditty.
To begin, I found the recipe for the pasta from my Home and Gardens Cookbook. As you can see there are a few recipes in here that I would like to try out.
Begin by mixing the flour and salt. The recipe in the cookbook called for basil, marjoram or sage in the pasta as well. I wanted to keep this as simple as it gets so I left out the spices.
Create a well in the flour and salt.
Mix together the egg, water and oil. Add to the well.
Dump the mixture onto a floured surface aka your counter.
Kneed the dough for 8-10 minutes. Let rest for about 10 minutes.
Behold: the Pasta Crime Scene
Bring a sauce pan of water to a boil. Add salt to season the water. This is the only chance you really have to "season" the pasta so make sure you add a good amount of salt.
Cook pasta for about 2 minutes. I had Mr. Schwartz cook the pasta as I whipped up the sauce quick.
I cut the pancetta quickly and sauteed this with a little red onion in butter and olive oil.
After the onions turn translucent, I removed them the pancetta and the peas from the pan.
Next, I added a little additional butter and cream to start the sauce. Bring to a slight boil...make sure to keep stirring so that it doesn't scald.
Once the mixture comes to a boil add the parmesan cheese. Crack some pepper and add a pinch of salt.
I understand this is a huge portion of pasta--we skipped lunch today since we were held captive in a department store while the sirens were going off for an hour.
I was very surprised how easy it really was to make homemade pasta! I can imagine it being even easier with a real rolling pin.
Thanks Colin + Margie for the AMAZING sweet peas. They really made the dish!