Helen Labun Jordan's Localvore Spring Pasta
"I enjoy the creative challenge of developing localvore meals at any time of the year. It seems daunting at first, but eating based on the seasons actually makes cooking much easier in the end."
¾ cup whole wheat pastry flour*
Cider vinegar
½ tsp. Salt
Black pepper (to taste)
2/3 cup water
Crumbled feta cheese
Sprouts
*If you do not have a pasta roller, use 1 cup pastry flour and one-half cup bread flour
Mix together flours and salt. Add water until coherent dough consistency (about 2/3 cup). Knead well on floured surface and let sit covered by a bowl. If you have a pasta roller, let sit 15-30 minutes. If you do not have a pasta roller, let sit 2 hours.
If you have a pasta roller, cut dough into quarters and run through until thin sheets, then cut into 4" segments and put through fettuccine cutter. If you do not have a pasta roller, cut the dough into quarters. Cover three with the bowl, roll the fourth on a floured surface until very thin. Dough should be very relaxed and easy to roll out to thin layer. Cut into wide 4” long noodles. Repeat with other quarters. Let sit 15 minutes to start to dry out.
Put fresh pasta into large pot of boiling water and cook until noodles rise to top (about 3 minutes). Divide into 4 servings, toss with vinegar and black pepper. Top with feta, sprouts, and soft boiled egg.
Read Helen's 2006 commentary about taking
the Vermont Eat Local Challenge here ».
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