A tangy, refreshing pasta perfect for 'La Primavera.' We took whole wheat flour, basil, and lemon and transformed them into delicious Lasagnette noodles with our Roma Manual Pasta Machine. Then, we took avocados, olive oil, pine nuts, and more lemon & basil, tossed them into our Weston Manual Kitchen Kit, and made a bright, creamy sauce for our noodles.
- Ingredients -
Pasta dough
1 cup whole wheat flour
2 eggs
1 tablespoon lemon juice
1 tablespoon fresh basil leaves
2 teaspoons freshly ground black pepper
Sauce
1 avocado
1/2 cup olive oil
1 half of a lemon
1/2 cup fresh basil leaves
3 garlic cloves, smashed
2 teaspoons pine nuts
1 teaspoon sugar
1 teaspoon freshly ground black pepper
- Tools -
Roma by Weston Manual Pasta Machine
Roma by Weston Bamboo Pasta Drying Rack
In a large bowl or cutting board, make a mound of whole wheat flour and drop the remaining dough ingredients into its center. Turn the flour into the center to form a dough. Roll the dough into a ball and cover with plastic wrap. Let rest at least 30 minutes.
In the meantime, prepare your sauce. Insert the chopping attachment into the
Weston Manual Kitchen Kit and drop in all sauce ingredients except the lemon. Lock the juicing attachment onto the Kitchen Kit and use it to squeeze your half of a lemon over the ingredients.
Replace the juicer with the lid and turn the handle to mix your ingredients. Set sauce aside.
Insert the
lasagnette attachment onto the back of the machine, and turn
the handle to cut your lasagnette noodles. Hang them on your
Pasta Drying Rack while you cut the rest of your noodles.
Place a pot of water on to boil with a teaspoon of salt. Once boiling, drop in the lasagnette noodles and allow to boil for 3-5 minutes. Drain them in a
Roma Colander, then toss immediately in the sauce. Garnish with basil leaves and pine nuts, then serve.
