Chive Blossom Pasta
Homemade pasta can be such a fun way to explore various herbs, flowers, and tastes! Once you have a basic pasta recipe handy, the sky is the limit. Last year, I found myself making some stinging nettle pasta. It was fun to play around with the green color of nettle. However it did have an earthy taste BUT was filled with nutrients. Trade offs…
Chives. So darn delicious! Every year we add a few chive plants to our yard because we can’t get enough. The greens are fantastic in salads, as garnishes, and Buchujeon of course. The flowers can be nibbled on, added to dishes for a splash of color, infused in vinegar, and made into pasta!
I decided to follow the basic recipe on the semolina flour package. Honestly, there are have been way too many times when the package recipe did not disappoint.
Basic Pasta Recipe:
3/4 cup durum flour
3/4 cup flour
2 T water
2 T olive oil
1/2 tsp salt
A handful of chive blossoms pulled off the stem. This would be a great time to explore other options as well. Think edible flowers or culinary herbs. Put aside a few flower petals for garnish.
Here’s what you do:
Simply combine the flour and salt in a large bowl. Next, create a well in the middle and place two eggs in the center, along with the water and oil. Begin mixing the dough together and add the chive blossoms. Note: I put a few aside for a garnish at the end. You can use your good ol’ hands for this part or a dough hook. Knead the dough for 10 minutes.
Allow the dough to rest in a towel for 20 minutes. It should be elastic like and spring back when pressure is applied.
Flour the working surface and roll dough to desired thickness. If you have a pasta maker use that. If you’re hand rolling like I did, the thinner the dough the better!
Now it’s time to cut into strips.
When you’re ready to cook. Simply boil a pot of water (I added a pinch of salt and oil) and drop the pasta in for only a minute or two. It doesn’t take long at all.
Plate, garnish, and serve immediately. Enjoy!