Buon Giorno Amici!
How is everyone?? Hope you all had a fabulous weekend!
I'm in a bit of a rush today having spent half my day in a doctor's waiting room and now having to get my day's work done in 3 hours! But we do NOT want to miss Meatless Monday!
S-i-g-h.... I was really hoping that this time I would actually get in at my appointment time. Oh well. I did get to browse a couple of cookbooks I brought with me, so that was a big plus!
Well, before I left this morning, I did manage to think ahead to dinner. I made the dough for some egg noodle and grabbed a container of chicken stock out of the freezer.
Folks, I can't stress this enough (and I speak as a trainer/nutritionist as well as a cooking teacher)- homemade stock is among the easiest things to make and is SO very much better than the store bought stuff. The sodium levels alone are worth the effort.
Anyway, some of our regular readers might remember this post
Look familiar?? We had tons of emails on this one
Well, today's noodles work on the same principle, but are actually easier due to the use of a pasta machine. These are truly delicious- Enjoy!
Pappardelle di Herbe in Brodo
Noodles:
In the food processor-
1 cup flour
1 egg
1 TBLSP water
good pinch salt
about 2/3 cup mixed herbs, coarsely snipped- I used mint, basil, sage, and tarragon
Process till it forms a dough. Turn onto lightly floured surface, knead for a minute or 2 till smooth. Wrap in plastic wrap and let rest on the counter for 30-60 minutes
Cut in 3 pieces and run each through the pasta machine till rather thin, but not transparent- about 1/8 inch. On my hand crank machine this is #3. Lay the strips out and along the long end of each, sprinkle 1/3 of the herbs. Fold other long side over and press to seal. Run through machine till thin ( #5 on mine) Using a pizza cutter, slice crosswise into wide noodles. Lay on floured wax paper on cookie sheets and cover with plastic. Refrigerate till needed
Heat about 6-7 cups chicken stock (homemade preferred) to a simmer and add whatever chopped garden vegetables you have available. I used zucchini, yellow squash, carrots, beans, and baby leeks. Simmer for 5 minutes till barely tender, add noodles and simmer about 2 more minutes
Dessert is Cherry Clafouti. If you'd like that recipe, come join us at Bramasole's Facebook Fan Page- it's the bonus recipe tonight!
Tutti a Tavola!!
As Always,
Buon Cibo, Buon Amici,
Pattie and Allie
Posts
What a lovely soup. Those noodles add such a nice touch to the veggies. YUM!
ReplyDeleteHi ladies, Just returned from being out in hot humidity and your recipes look so great. I love to make homemade soups and this looks so nice for fall crisp weather...hopefully!Hope things are going nicely for you all, take care, Emelia.
ReplyDeleteYou gals are so awesome! This looks wonderful! Thanks for your visit :D
ReplyDeleteI could gain weight just looking at your recipes!!!! I will definately try this! Looks really good!
ReplyDeleteDebbie@houseatthelake
You are amazing, AND psychic! Just today I looked at all the mint in the border, and thought, Gosh, I need to find a recipe that uses MINT. :-) Other than tea!
ReplyDeleteI can't believe we also have out of work husbands in common. I am actually angrier than Howard about this -- this company aggressively courted him and actually lured him away from a job he loved with one of those "offers" and 3 years later, it's Bye!
But I know that this has happened to so many. At my high school reunion last month, it was scary how many guys were out of work. More of the men than the women.
Meanwhile, how do you find TIME for all that you do? You are amazing!
Cass
You just took out homemade dough and chicken stock before you left and then you came home and whipped this up. You are killing me. You are getting very close to being my kitchen Idle. Hugs Kathysue
ReplyDeleteThis soup looks like a little bowl of heaven!
ReplyDeleteAnd the noodles are a work of art! I have a hand crank pasta machine, but I don't use it too often. I would love to try this. It looks so beautiful and impressive.
I totally agree with you about stock!!!!! It makes everything taste soooo much better.
Keep preaching Pattie! You are so right!!!!!
Hugs to Allie!
Yvonne
I always learn something when I visit your page, plus I get the added treat of seeing something very tasty! Thanks for that!! I like to make my own stock and I keep it frozen in the freezer in 2 cup quantities so that I always have some on hand. It tastes so much better than stock cubes! xxoo
ReplyDeletePatti, do you know how much weight I'd gain if I lived with you!?!? LOL! This all looks so gorgeous! (AND DELICIOUS!) Thanks for stopping in today on my blog! I love SR TOO! But I think that you're really going to love some of the photos from next week's post! I'm so excited! :)
ReplyDeleteThanks for the meatless Monday recipe, sounds great.
ReplyDeleteHi Pattie!
ReplyDeleteRight before we left fo vacation, we cut back all our herbs for more gowth and dried them while we were gone. All the herbs went crazy while we were gone. Yeah, good for our little herb business at the Farmer's Market!
My stock supply is almost at zero right now so, this weekend I got some super low priced beef shanks to get some beef stock made. I did make a large batch of veggie broth to freeze yesterday. Homemade stock and broth are so easy to make and are so much tastier!
I would love to this way of making pasta, Pattie. It looks and sounds wonderful. What a delicious way to prepare soup!
ReplyDeleteAs always, your recipe sounds great. I really should take your advice and make stock for my freezer.
ReplyDeletePattie,
ReplyDeleteSorry I am behind on my reading. We love homemade noodles and this sounds delicious. Take care :)
Wendy
Wonderful dishes all around. Great flavors and creativity. Love the dessert as well.
ReplyDeleteGood luck with your move...hope you enjoy our great state!
Just stumbled upon your blog, the soup looks very nice!:)
ReplyDeleteScrumptious, Pattie, and so healthy too. Your meals always look like you've slaved away in the kitchen for hours. You are so creative and organized. I'm on my way to your FB page.
ReplyDelete