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Fresh Parsley and Calendula Pasta

Fresh Parsley and Calendula Pasta

Linda Scheibal of Pasta Poetry is on a mission to bring back the traditional art of making real pasta; here she shares a recipe for parsley and Calendula flecked pasta with Remodelista.

“There are as many interpretations as there are regions in Italy,” Linda says, “but certain techniques hold constant. One of my favorite recipes is the following; its origin is Lombardi, but certainly could be found elsewhere.”

Photography by Mimi Giboin for Remodelista.

Above: An overview of the ingredients, which include an organic egg from local chickens and calendula flower petals and parsley to add flavor. “The classic ratio for pasta dough is 50 grams of semolina and 50 grams of flour to 1 large egg,” says Linda. “From there, depending on the ‘bite’ you want in the pasta, adjust the ratio of semolina to flour. Use more semolina for a more ‘al dente’ texture.”

Above: “I use a Kitchen Aid with a dough hook, but I start with the paddle. Switch to a hook when the pasta comes together. The Kitchen Aid takes only about 300 grams, so don’t overload.” Next, Linda says to knead the dough for as long as it takes to create a uniform and smooth mixture; allow it to rest for 20 minutes.

Above: “Add a handful of roughly chopped parsley at the very end before rolling the dough out: if you can get Calendula flowers, add them for a gorgeous color.”

Above: Cut the dough in half and flatten it with the palm of your hand; then put it through the roller. Next, cut the flattened dough into strips.

Above: “Hang the pasta to dry, and remove it when the pasta begins to curl if you are going to dry it for future use. Dried this way, it will keep for weeks. Make sure air can circulate around the pasta until it is completely dried.” Lastly, serve the finished product with a bit of olive oil, butter, and a grating of pecorino cheese.

Fore more simple recipes, visit Remodelista’s posts Heidi Swanson’s Rhubarb and Rosewater Syrup and Modern Mexico Comes to Seattle, Tequila Included.

 

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Remodelista

Remodelista is a one-stop sourcebook for the considered home, guiding readers through the design and renovation process. Founded by four friends with a shared design DNA and appreciation for intelligent design, Remodelista counts architects, design professionals, and style-conscious consumers among its daily audience. The Remodelista aesthetic favors classic and livable over trendy and transient, well-edited interiors over cluttered environments, and thoughtfully designed products over mass-market, disposable goods.

32 comments

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1:34PM PST on Feb 18, 2013

sounds yummy.

10:42AM PST on Feb 18, 2013

Thanks for the info.

4:47AM PST on Feb 18, 2013

Sounds yummy:)) Thank you for sharing!

10:56PM PST on Feb 17, 2013

This is certainly interesting and worth a try!

12:17PM PST on Feb 17, 2013

yum

10:50AM PST on Feb 17, 2013

thank you.

8:18AM PST on Feb 17, 2013

ty

8:10AM PST on Feb 17, 2013

I grow both calendula and parsley and am eager to try this recipe!

Here is a website to help calculate between grams and cups. 50 grams of flour is just under 1/2 cup (0.4 cups) according to this calculator. I didn't find a selection for the semolina but would guess it similar to bread flour--all are just under or just over 0.4 cups per 50 grams.

http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html#

Hope this helps!

2:22PM PDT on Sep 18, 2012

Wonderful recipe! Here is how I make mine http://serenapalumbo.com/blog/?p=713

7:06PM PDT on Aug 21, 2012

Would you please translate 50 grams to cups, spoonfuls, etc?

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A very interesting article - I'll look into this!

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