fresh pasta with green onions and roasted red peppers

To make fresh pasta, all you need is flour and eggs. And a pasta roller. There are some eggless varieties as well, although I haven’t attempted those yet. The pasta here is about 60% whole wheat.

the eggs in their well of flour

the pasta roller

Some of our sage plants have been getting strangely woody, so I cut some back and threw the leaves with the basil. While chopping the herbs, I was pretty sure I was committing a form of culinary blasphemy. But surprisingly, sage and basil actually works.

basil, flat-leaf parsley, and sage

In other news, I have come to the decision that everyone should roast red peppers. Daily. Place a bell pepper under the broiler for about twenty minutes, turning every once in a while. The skin will blacken and blister. After you take it out, seal it tightly in a brown paper bag. Once cooled to room temperature, its skin will slip right off. Heaven.

roasted red bell pepper, just out of the oven

the summer’s first sweet onion

green onions in cool water

Comments

  1. Anonymous says:

    Another great dish!

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