Lie back, put on some music, and enjoy the oddly therapeutic effect pasta making! The sauce we’ve chosen is an olive oil-based one, with strong notes of garlic balanced by the bitterness of dark greens. A Sunday affair. ⠀
Makes 2
Time: 🕰🕰
Effort: 💪💪
Ingredients:
2 cupped handfuls of semolina flour (or just normal flour)
Water, added bit by bit
Large bunch of kale
2 garlic cloves
1/2 onion
Chili pepper flakes
Olive oil
Grated pecorino
Method:
1. In a large pot or bowl, pour flour and make a well in the middle
2. Gradually pour water in the well while mixing with the fingers of your other hand
3. Once dough starts to form, knead until velvety smooth around 10 minutes
4. Shape into a smooth ball and rest for 15 minutes, covered by an upside-down pot
5. While the dough is resting, finely chop kale
6. Chop onion into thin strips, and garlic into a fine mince
7. Cook onions in olive oil until softened
8. Add garlic, kale, pepperoncino, salt, and black pepper and mix well
9. Turn off the flame; ignore the sauce until pasta shapes is ready
10. Cut pasta dough into tranches, then strips
11. Roll each strip out to even strands
12. Using a serrated knife, cut a piece of dough and pull back toward you
13. Turn the dough outwards onto your thumb so that the rough edge created by the serrated edge of the knife is on the convex side of the pasta shape
14. Put on some music and repeat until dough is used up
15. If you have time, dry under a fan for 2 hours, or air-dry for 3-4 hours, so that the pasta holds its shape after boiling
16. Bring a pot of salted water to the boil
17. Add pasta into the water and boil until pieces float; around 2 minutes
18. Add pasta into the sauce, with at least a few ladles of cooking water
19. Toss and mix well, until a gooey sauce forms
20. Serve with grated pecorino cheese
Nat & E Homecooking 