I always imagined post Arnies corny line that if I should ever have an Italian Restaurant, it would be called Pasta La Vista…in the absence of such an occurrence, this is probably the next best thing. I LOVE homemade pasta and of course with the help of Thermomix, nothing could be easier. I dashed home from work, whipped up a batch of dough, let it rest whilst I searched for the arm to my pasta roller, and after working up a sweat as I scoured cupboards and drawers with no luck, gave up on the home made and quickly cooked some fettucine I had in the pantry, still did an outstanding sauce and yes, we were eating in no time. As for the lost art of rolling pasta? Hasta la Vista baby!
NEED:
40g fettucine per serving, cooked as directed on package
300g butternut pumpkin cubed and roasted
handful fresh herbs of choice
3 cloves garlic
50g romano cheese
150g pine nuts toasted in dry pan
juice 2 lemons
kalamata olives
few semi dried sundried tomatoes
100g Danish feta
sea salt and EVOO to taste
DO:
Roast pumpkin and set aside.
Place herbs into Thermomix bowl and chop for a few seconds on speed 7.
Place garlic and cheese into Thermomix bowl and mill for 10 seconds on speed 9.
Add pine nuts, juice and enough EVOO to make a fairly thin pesto. (I used 100g)
Toss pesto through warm pasta, add olives, tomatoes, roasted pumpkin and then crumble feta over the top. Drizzle with additional EVOO and garnish with a few fresh herb leaves. Eat immediately.
Pasta is always stunning served with fresh French Sticks…with or without the garlic butter. Looks like I’m going to need a Ciabatta recipe up here, if I’m going to help keep European Union relations in good shape! And no I didn’t find the rest of the pasta roller…looks like I’ll be needing a brand spanking new one!
What? you didn’t cook the pasta in the TMX?
It is very easy to roll out your pasta with a rolling pin. Looks like I put it on the forum but not my blog – just get balls – make into snakes and then roll these out flat before rolling up to slice into fettucine. Doesn’t take that long.
You don’t need to roll it all out at once in a big sheet like the Italian nonnas.
Very nice dish Tenina!
I did cook it in the TM as it happens, but chose not to write that in! And as for rolling pasta out the traditional way?? I was so exhausted from looking for the darn arm, I couldn’t face it…so resorted to packet!