Things to do with Ramps, Part 2: Make pasta. Yes, I’ve been on a bit of a pasta making kick these days anyway, but I figured that this wouold be a good experiment to see if the rampiness-flavor would shine though, even if you make pasta out of it. And I am happy to report that it does, almost to the point where it didn’t need any more dressing up, so I just rendered some panchetta and added some parm, and voila.
As always, my home made pasta directions are designed to use an old-fashioned hand-crank pasta machine. I don’t use my KitchenAid for this, but I am sure that you could. Just follow those directions staring with paragraph three.
After the success (and deliciousness) of the Homemade Spinach Pasta that I made earlier this month, I decided to have another go at it and made this absolutely amazing Roasted Red Pepper Fettuccine. It is seriously delicious, if I do say so myself. Unlike dried pastas that should taste like roasted red peppers but never really does, these actually do in a nice mild, smokey kind of way. The dish on the right pairs the pasta with more sweet bell peppers and pan-seared sea scallops (no recipe). Positively delightful and wonderfully colorful.
Tomorrow is Maudy Thursday, the Thursday before Easter. In Germany, Maudy Thursday is called Gründonnerstag which translates as Green Thursday (it also has a bunch of other names and I am not going to write a whole bit about the misnomer and history of why it is called Green Thursday … you’re here to read about food, not religion, right? Also, I am not Catholic. So there.) Anyway, one of the traditions is to each green food on Green Thursday, so I went about making Spinach pasta from scratch. I love homemade pasta. It is about a million times better than any dried pasta and really doesn’t take all that much effort. My pasta machine (one of those old fashioned hand-crank ones, though eventually I might get the attachment for my Kitchenaid) is one of the very first kitchen “appliances” that I ever received (back when I was in my early 20s?) and even though I don’t go through the effort all that often, it is always worth it.
I didn’t write a recipe for the finished dish pictured here, but in a nutshell, it is diced ham, frozen peas, a few tablespoons of cream and a liberal sprinkling of grated Parmesan, in a pan for about 3 minutes … exactly the amount of time that it tastes for the pasta to boil.
I have leftover winter veggies from making my Tuscan Vegetable Tart that needed to be used up, and besides, it’s still cold and yucking here in the Northeast, which is always a good excuse to make comfort food. Note that this recipe can also be made as a regular lasagna (not the rollups) as it uses the exact same amount of ingredients, so if you don’t want to go through the effort of rolling, just assemble as you normally would a regular one.