A dear friend of mine that I met at The Natural Gourmet Institute invited me over for dinner and prepared this dish. There is nothing like fresh pasta with garden vegetables on a New York City night with the Chrysler Building as our backdrop. If you don’t have the time to make fresh pasta yourself, you can always buy some at Eataly where they make it right in front of their customers. Be sure to check out the photo slide show!
Chickpea Pasta Dough:
- 1 ¼ cups unbleached all-purpose flour, plus ¼ cup for dusting
- ¾ cup chickpea flour
- 2 -3 large eggs as needed
- 1 tbs. olive oil
- 1 tsp. salt
- ½ cup water as needed
- semolina flour, for dusting
1. Sift flours onto a clean counter. Make a well in the flour, and add the eggs, olive oil and the salt in the middle of the well.
2. Beat the eggs with a fork, gradually bringing in the flour from the sides of the well, until the paste has thickened enough so the liquid will not run onto the counter.
3. Switch from a fork to a pastry cutter. Bring all the flour into the already wet part and cut through the dough several times until it is evenly moistened. Start kneading with your hands until the dough forms a ball and looks homogenized with all ingredients incorporated, about 5-10 minutes.
4. If the dough becomes stiff and refuses to bend, rub in a little of the remaining egg or a few drops of water. If the dough becomes too moist, add a bit of the flour.
5. Divide the dough into two balls, and let rest under a damp towel or in saran wrap for 30 minutes. (This is a good time to make the sauce).
6. If using a pasta machine: Start working the dough through the pasta machine starting with the widest setting. After running it through the machine, fold it into thirds, and run it through again. When the dough is smooth, run the dough through the machine through successively smaller settings. The dough will stretch out, and be rolled very thin.
7. Without pasta machine: Unwrap one of the dough balls and flatten into a circle, constantly flipping. Dust dough and working space on counter with semolina flour. When you have achieved thin sheets, you can let the dough rest for a few minutes before cutting. Fold it and add more semolina. Do this three times. Trim off the ends with a knife. Cut according to desired thickness, pappardelle is ideal. Peel them apart and lie on a towel top and let it sit there for 5-30 minutes. Repeat this step with other ball of pasta dough.
8. Cook pasta in a pot of salted, boiling water for 2-3 minutes. Drain and toss with sauce.
- ½ cup olive oil, plus drizzling on tomatoes
- 1 shallot, small dice
- 1 large leek (6 ounces), white part only, cut lengthwise, washed well, and diced
- Two pints grape tomatoes
- 5 cloves garlic, minced (2 cloves for roasted tomatoes)
- 1 TBS lemon juice and lemon zest (optional)
1. Place oven on 425 degrees.
2. Roasting Tomatoes: Drizzle tomatoes with some extra virgin olive oil and season with some garlic, salt and pepper. Transfer cookie sheet to the oven and roast tomatoes for 8-10 minutes or until the tomatoes start to burst. Remove from the oven, discard the garlic cloves and transfer roasted tomatoes to a large serving bowl.
3. In a large saute pan, heat olive oil over medium heat.
4. Add the remaining garlic and shallot and saute until garlic is light brown and fragrant and shallot is transluscent (It’s important not too burn the garlic or else it will become bitter).
5. Add leeks and saute until soft.
6. Add drained pasta into the pan and toss.
7. In a large pasta bowl, combine pasta with leeks and roasted tomatoes, (optional- add lemon juice) and toss.
8. Serve warm with a side of grated parmesan cheese and (optional- garnish with lemon zest).