Homemade pasta started off as more of an occasional treat, but this summer of short-cooks and no-cooks has changed a lot of my day-to-day cooking habits. Fresh and fresh-frozen pasta cooks up after just a couple of minutes in boiling water so the little bit of extra time it takes to stretch and shape the dough (with the help of a pasta machine) has converted me to a homemade pasta all the time kinda gal.
This recipe for whole wheat pasta has become my base. On weeks that I have fresh herbs or basil on hand, I’ll add that in to the dough and reduce the moisture added, but more weeks than not it’s just the plain pasta so that it can go with whatever vegetables I have on hand.
This week’s pasta dinner will likely be a riff on this zucchini butter recipe.
Also on the kitchen docket are stuffed squashes, something with butternut squash, ancho lentil stew, and some kinda veggie burger with lots of roasted okra for snacking on.
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