Lemon Rosemary Pasta

Every year for Christmas I like to give a mix of homemade gifts.  One of the food gifts I make a lot is pasta.  I have come up with a couple of unique pasta flavors that store well and are also vegan which is important to me when I am making up my gift giving list.  For this recipe I do use some special equipment that I have, but you can certainly do without it.  I always use try to use the best produce I can find and Organic, if at all possible.  This makes a small size batch, but just double/triple if you want to make a larger batch.


You will need the following:
1 1/2 Cups Flour I use this one
2 Organic Lemons
1 Tbsp Chopped Fresh Rosemary
1 tsp Sea Salt
Water

Chop your fresh rosemary and rest your lemons by running the lemons on a microplane or using a lemon zester.  Only rest the yellow, once you get to the white stop as the white is not pleasant to eat.  Juice both lemons in a 1/2 cup measuring cup and fill the rest with water.

I use my Kitchenaid Mixer to mix up the dough.  Combine all of the ingredients except the water/lemon with the paddle attachment.  Then add the water/lemon and combine until it looks like a crumb mixture.  It should form a bath when you smoosh it in your hands.  Switch to the dough hook and let it kneed for a couple of minutes.

If you don't have a kitchenaid mixer, get ready for your workout.  Call your zumba friends over and make a night of it.  Mix the dry ingredients, and form a well in the middle.  Add the water/lemon to the middle and slowly incorporate the flour until you have a uniform mixture.

Wrap the completed dough in plastic wrap and leave it at room temperature for a half hour or more.  This will relax the gluten in the dough.  The next step is to cut the dough in thirds and roll it.  Make sure an unused dough is covered with plastic wrap so that it doesn't dry out.  This is the pasta machine I use.  It is easiest if you have two people, but doable to do alone.  Start at 1, running the dough through a couple of times, then go to 2, passing the dough through twice until you get to 4.  You can make the pasta thinner, but I like the thickness of 4.

If you don't have a pasta machine, you can roll your dough with a rolling pin.  I like to use a silicone pastry mat to roll out the dough, and also to cut it on.  It eliminates the need for extra flour.  If you have a sticking issue, just dust a little bit of flour on your dough.  My silicone mat is nice because it has measurements on it.  I lined my pasta sheet up to the measurements and with a pastry wheel, cut the dough with the wiggly side at 1 inch increments.

Once the dough is cut, I put them in a dehydrator set to about 145 degrees.  Dehydrate them until all of the moisture is gone and they feel brittle.  I left mine on for about 3 hours and they were finished.  If you don't have a dehydrator, you can set your oven to it's lowest setting (probably 200 degrees) and dry your pasta out on a cookie sheet, with the door propped open with a wooden spoon.  You could also skip the drying step and freeze them or use them right away.

To cook, add pasta to boiling water and cook for about 3 minutes or until the are cooked to your desired consistency.

Lemon Rosemary Finishing Salt

This is a really fast and simply recipe that can be given as a lovely, thoughtful, homemade gift.  The ingredients are so few and simple, that the quality really does make a difference.  I make sure to use a good sea salt, fresh rosemary, and organic lemons.

You will need:
1 Cup sea salt
1 Organic Lemon
2 Tbsp Fresh Rosemary

Chop your fresh rosemary and rest your lemons by running the lemons on a microplane or using a lemon zester. Only rest the yellow, once you get to the white stop as the white is not pleasant to eat. 

Combine all of the ingredients in a jar with a lid, shake to combine.  Let cure for 2 weeks.  This will draw out all of the moisture in the herbs and infuse the flavors into the salt.

Introduction to fermented foods

I wanted to get this post up fast so that I could share a recipe.  I will be back later to modify/elaborate.

Fermentation is the oldest form of persevering food.  Salt it used to combat unwanted bacterial growth so that good bacteria can grow and multiply.  This good bacteria helps to preserve the food, and is also essential to good gut health.

Kimchi, Jalapeño purple sauerkraut, dilly pickles, and apple pepper slaw

The main things to remember when fermenting are making sure that you have good produce (preferably organic), because most of the good bacteria is on the outside of the produce.  Also, make sure you are using a trusted recipe that has the correct amount of salt, and you will need an air tight vessel for fermenting.  I like to use fido jars that I purchased from Wegmans.  When fermentation starts, a gas will be produced, which will cause pressure in your vessel.  If you have not used a vessel with an airlock, you will need to burp your container.

Apple Pepper Slaw

1 pound shredded purple cabbage
1/2 - 1 apple, washed and shredded
1/2 large bulb of celeriac (celery root), peeled and shredded
1 large carrot, washed well and shredded (I don't peel it)
1 large onion, peeled and shredded
1 bell pepper, chopped finely
4 tsp. sea salt (do not use anodized salt!)

Your shredded ingredients should weight about 2 pounds.  If you have more than two pounds, add more salt per the 4 tsp. salt to 2 pounds veggies ratio.

If you do not have celeriac, you can use a different mild root vegetable, or just add more shredded carrots.

Make sure your vessel is cleaned well, but free of detergent residue.

In a kitchenaid mixer, add your cabbage and salt and mix on low until you can see that the cabbage has been massaged enough to release it's juice.  It will look almost like it has been cooked.  If you do not have a kitchenaid, you can do this step by hand.  It may take a while, and you can use a wooden spoon to help along with the process, or a pounder if you have one.

Next, add in the remaining ingredients and stir.  Take a handful at a time of your slaw mixture, squeeze out the juice and place it in your airtight vessel, tamping and packing it down as you go with your wooden spoon.  Once you have added all of your cabbage mixture, take the juice and poor it on top.  You should have all of your cabbage covered.  This will prevent any mold growth.  Seal your vessel and keep at room temperature for 4 - 5 days, burping daily to release pressure.  Start tasting the slaw at 4 days, when it gets to your desired sourness, refrigerate.

I like to triple this recipe.  We haven't ever had it in our fridge for over a month, but it should last 6 months to a year refrigerated.