Home Made by Yvette van Boven

Author:Yvette van Boven [Boven, Yvette van]
Language: eng
Format: mobi
Publisher: Stewart, Tabori and Chang
Published: 2015-11-20T05:00:00+00:00

You do need a pasta machine for this recipe. If you don’t own one, you could use lasagne noodles, cooked and then cut into strips. If you buy pasta, use 12–14 oz.

For the pasta dough

2 cups all-purpose flour

3 eggs

salt and freshly ground pepper

a little farina (Cream of Wheat)

For the sauce

1 cup crème fraîche

1 clove garlic, bruised but kept whole

salt and freshly ground white pepper

2 carrots, peeled

2 zucchinis

some fresh chervil, if you can get it

First make the pasta: Work all the ingredients into a firm ball except the farina in a food processor, or by hand. Leave the dough to rest in the refrigerator for one hour. Roll the dough into a nice slab and run through the pasta machine on the highest setting. Fold and repeat the process. Do this a few times until the dough starts getting smooth and supple. You can now reduce the pasta machine setting. Continue to pass the pasta through the machine until you have a long thin sheet and stop at the lowest setting but one. Sprinkle with farina and fold over and over into a rectangle. Using a sharp knife, cut the rectangle into strips. If you unfold it, you should have long strings. Keep the strips in small nests. Set aside until used, sprinkled generously with farina.

In the meantime bring the crème fraîche and garlic to a boil, generously sprinkle with salt and white pepper, turn down the heat, and simmer gently until used.

Heat two pans filled with water. Cut the carrot and zucchinis in thin slices and those slices in turn, into thin strips. When the water boils, briefly cook the pasta in one pan and blanch the vegetable ribbons in the other pan for a few minutes. Drain the vegetables. Then drain the pasta and rinse thoroughly under cold water. Remove the garlic clove from the cream and stir in the vegetables. Return the pasta to the pan and top with the sauce.

Stir the mixture thoroughly but carefully, in order not to break the vegetables.

Serve immediately, garnish with fresh chervil, and sprinkle with salt and pepper.

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