Linda Scheibal of Pasta Poetry is on a mission to bring back the traditional art of making real pasta; here she shares a recipe for parsley and Calendula flecked pasta with us.
"There are as many interpretations as there are regions in Italy," Linda says, "but certain techniques hold constant. One of my favorite recipes is the following; its origin is Lombardi, but certainly could be found elsewhere."
Above: Pasta Poetry's parsley and Calendula pasta.
Above: An overview of the ingredients, which include an organic egg from local chickens. Calendula flower petals and parsley add flavor (see The Magic Pasta Ingredient).
Above: "The classic ratio for pasta dough is 50 grams of semolina and 50 grams of flour to 1 large egg. From there, depending on the 'bite' you want in the pasta, adjust the ratio of semolina to flour. Use more semolina for a more 'al dente' texture."
Above: "I use a Kitchen Aid with a dough hook, but I start with the paddle. Switch to a hook when the pasta comes together. The Kitchen Aid takes only about 300 grams, so don't overload."
Above: "Knead for as long as it takes to create a uniform and smooth mixture, then leave it to rest for at least 20 minutes."
Above: "Add a handful of roughly chopped parsley at the very end before rolling the dough out: if you can get Calendula flowers, add them for a gorgeous color."
Above: "Cut the dough in half and flatten it with the palm of your hand; then put it through the roller."
Above: "Cut the pasta into strips."
Above: "Hang the pasta to dry, and remove it when the pasta begins to curl if you are going to drie it for future use. Dried this way, it will be keep for weeks. Make sure air can circulate around the pasta until it is completely dried."
Above: "The finished product, served with a bit of olive oil, butter, and a grating of pecorino." To see more recipes or to purchase a box of Linda's pasta, go to Pasta Poetry.