During the summer of 2009, I found myself bouncing around the UK on a series of adventures. One such adventure included a month in Taunton, Somerset with my wonderful friend Alice. Alice’s family was in the process of renovating an old farm-house complex and
Alice and I spent our days stripping wall paper, prepping walls, filling holes and redecorating. After hours, we were known to make delicious organic plum tarts, coordinate hilarious photo shoots, and dance ridiculously to the Scissor Sisters.
About half-way through my time in Taunton, our friend Laura came to visit. One night over dinner, we somehow got onto the question “if you had to eat one colour of food for the rest of your life, what would it be?”
A pretty hot debate ensued, and eventually both Alice and I decided on green.
“Then do it!” said Laura. “Eat only green food for three days.”
And we did.
It wasn’t the prettiest three days of eating by any means, but Alice and I were determined. Our lowest point
was a morning meal of mushed up mung beans and peas topped with toasted pumpkin seeds – trust me, it’s not the breakfast of champions. But we survived, and sat down to a nice big piece of chocolate cake at the end of Day 3.
I had almost forgotten this hilarious ordeal until mid-way through this week’s project. Because it’s the first week back to work, I decided to pull an easier project, and out came home-made pasta. I should say now that I didn’t end up making green pasta, but when the pasta was finished and ready to be made into a proper meal, I realized that I only had green things in my fridge.
So this post is dedicated to Alice – one of the only people in the world crazy enough to eat only green foods for three days with me.
How to Make Pasta!
- 1.5-2 cups all-purpose flour
- 3 eggs
- 1/4 tsp salt
- rolling pin (or old wine bottle!)
- drying rack
How to do it!
- To start, you want to make an almost-erupting volcano of flour and eggs. On a clean surface, dump 2 c. of flour and make a big mound with a crater in the center. Add the eggs into the crater, followed by the salt.
- Using a fork, whisk the eggs and salt together. Slowly start adding flour from the sides of the volcano to the eggs as you whisk. I found that I had wayyy too much flour when I made this, but this may have been because I added it too quickly. In any event, your end product should be a semi-soft dough that forms into a ball a bit smaller than a softball.
- Kneed your dough for 10 minutes. Shape it into a ball, cover it in plastic and let stand for 1 hour.
- Now, if you have a fancy pasta machine, you can use it and save the bother of the next steps, but they’re expensive and I found a good rolling pin (or wine bottle in my case) did just the trick! Start by splitting your ball into three pieces and work them one at a time. Roll your dough out lengthwise, making it as even and thin as possible. The dough will be elastic-y, so this can be tricky. I used a combination of rolling and using my hands to stretch it out, taking about 5-7 minutes per ball of dough.
- Once you’ve got the dough stretched out, hang it on a drying rack for about 15 minutes.
- Next, roll each length of pasta up so it looks like a scroll (or jelly roll), and cut to create long pieces of linguine-type pasta.
- Let them hang for a few minutes as well, until they are leathery in texture.
- Boil up some water, cook ’em up and voila! you have the perfect meal.
My perfect meal also included pesto, steamed greens and roasted pumpkin seeds, making it beautifully green, with a wee bit of Monforte Dairy cheese on top (amazing!), and was shared with friends over an intense game of Seafarers of Catan and the Christmas special of Doctor Who. Nerds? Perhaps, but it was one of my favourite nights of 2011.