PARSLEY PASTA

I have been trying out a lot of pasta recipes lately and wound up with way too much dough. And I apparently went a little crazy shopping for parsley because I suddenly had several bunches in the fridge. My dad lived by the rule: “Was dr Schwob net kennt des ißt r net” basically meaning that a Schwäbisch person would never eat something unfamiliar. He probably would have never approved of my Parsley Pasta exploration. But he would have approved of my frugality, using the things you have on hand and trying not to let good produce go to waste. My Parsley Pasta was fun to create and came out really well and the sauce is really, really easy – my family loves it. 

SERVES 4-6

For the Pasta

  • 2 2/5 cups all purpose flour (300 grams)
  • 3 eggs
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 2-3 tbsp water
  • fresh flat leave parsley

For the Sauce

  • 1/2 cup creme fraiche
  • 2 tbsp olive oil
  • zest and juice of one lemon
  • 1 cup of graded Parmesan plus more to finish
  • salt and fresh black pepper

Persillade:

  • 1 cup flat-leaf parsley, finely chopped
  • 1 garlic clove, finely minced
  • 1 tbsp olive oil

Finishing Oil

  • 1 garlic clove finely minced
  • 1/4 cup of olive oil

Combine the flour, 4 eggs, oil and salt together and knead into a smooth pasta dough. Add just enough water to make the dough soft and pliable but not sticky. If it feels a little sticky, knead it for a minute or so. It will come together nicely. Wrap in foil and let sit at room temperature for at least 30 minutes to one hour. 

On a floured surface, roll out the pasta dough as thinly as possible. Sprinkle with flat leaf parsley, fold in half and roll out again until the 2 layers of dough adhere to each other and sandwich the parsley leaves in between. Use a pizza wheel to cut the dough into strips to create Fettuccine. Let the pasta dry for 10 minutes before cooking.

Make the finishing oil:
To make the finishing oil, heat the oil and minced garlic in a heavy skillet. Heat until the garlic sizzles.

Make the Sauce:
Combine 1 cup of finely chopped flat leave parsley with the finely minced garlic and the olive oil to make the Persillade. Then sttir together the creme fraiche, lemon juice, lemon zest and Parmesan. Combine the Persillade with the creme fraiche mixture. Season with salt and fresh black pepper to taste. Cook the pasta al dente, drain, reserving a little of the pasta water, and immediately toss with the sauce to coat. Use some of the reserved pasta water if the sauce appears to thick. Finish with grated Parmesan and a fine drizzle of finishing oil.

This tastes really great with the homemade pasta but you can certainly substitute a pack of store bought Fettuccine.

SOURCE: OWN CREATION INSPIRED BY TRADITIONAL RECIPES

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