Making pasta from scratch is the freaking best, and really easy when you have a pasta roller. Let me stress this point, when you don’t have one the rolling process is a pain in the ass (though not impossible). To make any pasta you need a basic ratio of about 1.5 cups of flour (I used half semolina and half bread flour) to 2 large eggs, add a tablespoon of water and a little olive oil if they’re not large.
Start by blanching the peas, about half a cup shelled, in salted boiling water for about 15 seconds and then dropping them into an ice bath. They’ll have a much greener color than when you started, this is what you’re looking for. Blend these with whatever wet ingredients you’re working with and set aside.
Mix together the flour and about a teaspoon of salt then gradually incorporate the wet ingredients by making a well in the flour mixture and pouring already beaten eggs and peas into it. Work this into a ball and knead for about 10 minutes, the texture of the dough will change noticeably. Wrap the dough ball in plastic and let it sit for about 20-30 minutes for the flour to saturate, then run the dough through the pasta roller however you see fit. You could also roll it out to make a sheet for lasagne or some type of filled pasta, like ravioli. I’m thinking about making a chicken liver ravioli with some split pea or other green vegetable pasta shell.
Boil your fresh pasta immediately or freeze/dry it. It will cook a lot faster than store-bought dried pasta since it’s already properly hydrated. Really, the difference is astounding. I prepared this dish with a little lemon butter, some red-veined sorrel (great bitter lemon flavor) and chopped dill and parsley. Really fresh, spring-ey, green, and delicious.
Lloyd
tylerdennis
Summer Foodie 