When I saw the weather changing to cool there was of course the sadness that summer is coming to an end for the year, but my other feeling was ‘Yay, now it’s soup weather!’
I love to make soup. I enjoy all the chopping and dicing, finding it quite satisfying. The colors of the vegetables are so pleasing that I think I often enjoy making soup even more than eating it. I always like to make chicken soup. It’s just full of healthiness and goodness.
This weekend I made a big traditional chicken dinner. Afterwards I put the chicken carcass in about a gallon and a half of water and brought it to a boil. I simmered it until all the extra meat fell off the bones, then removed the bones, skin and weird extras and put the broth in the fridge overnight. In the morning I skimmed off the fat and brought it back to a boil. I cut up an onion, 5 carrots, 3 stalks of celery and 2 cloves of garlic and sautéed them. I tossed it all in the broth and let it simmer.
There’s the soup, but now for the noodles. I saw this recipe in Oprah’s magazine a few years back and thought these noodles would be just right.
Handmade Basil Pasta
1 1/2 cups all-purpose flour
3 large eggs
2/3 cup basil leaves (cut up)
1 cup coarsely grated parmigiano/reggiano cheese
Pile flour into a mound on work surface and make a well in the center. In a small bowl, briskly whisk 2 eggs; pour eggs into well. Using two fingers, stir eggs slowly, gradually incorporating flour from sides of well into eggs until a sticky dough forms. You’ll have used about 2/3 of the flour; scrape up the rest and discard.
With clean, dry hands knead the dough for 8-10 minutes. Wrap dough in plastic wrap and set aside for 30 minutes to 3 hours.
Divide dough into 4 equal pieces. Take out one piece, rewrap the others. Use a pasta machine or rolling pin to roll dough very very thin. Roll other pieces until all dough is rolled thin.
In a small bowl, whisk remaining egg. Tear or cut basil leaves. Brush one long length of dough with egg wash. Sprinkle half the length with basil leaves and shredded cheese. Fold dough over on top of the basil/cheese half. Press together by hand, then roll dough firmly until well sealed.
With a knife or pizza cutter cut layered dough into strips or squares.
Bring soup to boiling and add pasta. Cook for 3 to 4 minutes. Serve right away with extra cheese and basil sprinkled overtop.
Enjoy!
I think this pasta would also be great served with a light lemony cream sauce. Stay tuned!
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