Whole-wheat noodles with Marjoram, with peas and potatoes. Knead it relaxes me. While lunging your hands in flour tensions dissolve and, Although I suffer from tendinitis that surely by the movement of knead not benefits, my mind goes blank. So every Sunday I plan to rest and finish, unfailingly, with the kneading a while’ fresh pasta or bread. Today I leave you a recipe that, Obviously, You can also replicate with a dried pasta, Maybe with egg (Although I've designed specifically for a pasta), but I suggest you try my method of the dough to relax a little. In addition, These noodles are integral, taken with a Sicilian wheat semolina Russello, fragrant, and are spiced with Marjoram, chopped, that makes them even more perfumed. Are also good topped with a drizzle of extra virgin olive oil and a little’ Pdo pecorino cheese, but I wanted to make them even more in spring with a quick and easy dressing: a pea cream enriched with potato cubes. Leave aside the pasta cooking water, because you will need it to make the fluid cream to perfection, so that, buttery with Parmesan and pecorino, coat voraciously noodles. And have a nice day!
NOODLES WITH FULL CREAM OF PEAS AND POTATOESPrint This
- FOR PASTA:
- 200 grams of organic wholemeal semolina, I used the Sicilian variety Russello
- lukewarm water, to taste (about 100 milliliters)
- a pinch of salt
- a teaspoon of extra virgin olive oil
- fresh Marjoram, to taste
- FOR THE SAUCE:
- 500 grams of fresh peas (net weight)
- 2 small potatoes, Yellow paste
- extra virgin olive oil, to taste
- salt and pepper, to taste
- 30 grams of shredded PDO Parmigiano Reggiano
- 50 grams of grated Pecorino romano Pdo
- one shallot or fresh onion
- vegetable stock or water, to taste
- fresh Marjoram, to taste
- lightly toasted chopped almonds or fillets, to taste
Prepare the dough: Finely chop the Marjoram. Pour the flour on the work surface, the extra virgin olive oil, the chopped Marjoram and a pinch of salt. Then add the warm water a little at a time, knead vigorously. Add water and continue to knead until the dough is dry, elastic, even and smooth. Wrap it in plastic wrap and let it rest at room temperature for at least 30 minutes. After this time, you will see that the dough became soft and malleable. By hand or with a machine to make the dough pull the sheets (with I arrive at number six) and prepare the noodles cut with a knife or with a special die. Keep the dough on a cloth sprinkled with semolina and in cool, dry place until ready to use it.
For the sauce, wash potatoes, Peel them, cut into slices and then into cubes. Brown quickly over high heat in a pan the diced potatoes in a little extra virgin olive oil, salt and pepper, until they are golden.
Finely chop the shallots or onion, Brown them in a pan with extra virgin olive oil and, When they wilted, Add the peas and a little’ vegetable stock (or warm water). Season with salt, pepper and cook for 7-10 minutes, until the peas are tender not. Set aside a little’ peas and blend the rest with the cooking liquid. Add a little oil and adjust salt if necessary.
Boil the noodles in salted water, drain and toss with pea cream and lots of cooking water how much needed to get an emulsion. Add the peas, the potato cubes and a few leaves of Marjoram and whip off the heat with parmigiano-Reggiano and pecorino, adding some more’ cooking water. Complete with chopped almonds and a sprig of Marjoram. Serve immediately, and Bon Appetit!
THE PAIRING: Pinot Grigio Alto Adige Doc classic Method. This sparkling wine is produced by Santa Margherita, using only grapes from high Hill. Smells of white fruits, with tropical scents. On the palate it is fruity in the right size and is very cool. Its alcohol content is 12,5% vol. Is’ a wine that can age for about five years.