BOB & LENORE's COOKBOOK© 2011 EVOO CANNON BEACH COOKING SCHOOL POTATOES & GRAINS (RICE, PASTA, COUSCOUS, POLENTA, BULGUR, BARLEY) QUINOA
PASTA WITH HERBS
PASTA SPAGHETTI WITH HERBS is a good companion for Summer cherry tomato sauce and/or Vegetable ragu. We use them together or separately, depending on other items on the menu.
3 cup semolina flour
1 tsp sea salt
3 – 4 TBS water
1-3 TBS dried herbs or fresh, as desired
Salt, Pepper, Coriander, as desired
1-2 oz balsamic vinegar
1-2 oz EVO2 cups loosely chopped arugala
Mix semolina flour herbs, seasonings and salt together in large bowl; make a well in center and add the eggs and most of water; work the dry and wet together and add enough water to make a moist dough; remove to board and knead for 10 minutes; cover with a towel and allow to rest for 1 hour; divide the dough into 4 pieces and roll through pasta machine with spaghetti or narrow linguini die. Cook in rapidly boiling salty water; remove drain, and chill quickly with cold tap water if using as salad. Oil lightly with EVOO to prevent sticking.
At service, add the arugula and balsamic and EVOO. Taste and adjust seasonings.TO RECIPES