Yield: 4 Servings
Time: 40 minutes
INGREDIENTS:
- 5 cups flour (+ extra for dusting)
- 3 large eggs
- 1 Tbsp water
- ½ cup radish microgreens
- ½ cup herbs or edible flowers
- 2 Tbsp butter
- ¼ cup cream
- ¼ cup parmesan cheese
- Salt + pepper
Optional Garnish
- Microgreens
- Radish
- Caper berries
- Parmesan cheese
INSTRUCTIONS:
- Place flour on a clean surface with enough space to work a dough. Use your hands to create a well in the center, crack the eggs and begin slowly whisking the eggs into flour until it starts to form into a dough. It will be crumbly at this point, so begin using your hands to knead the dough until a smooth ball. This will take at least 10 minutes and adding 1 - 2 tablespoons of water can help.
- Dust your surface and roll the dough out into a ¼ inch disk. Carefully feed through a pasta machine starting at “0” flouring and folding the dough after each feed. Continue until dough is thin enough to just see through, but not too thin
- Cut the pasta into 2 equal sized sheets. Sprinkle herbs, microgreens and flower petals on one sheet and carefully lay the other piece on top. Use your hands to press the sheets together and a rolling pin to gently smooth it out
- Cut ½ inch strips of pasta using kitchen shears and place into boiling salted water. Boil for 2-3 minutes, reserving a small scoop of the cooking liquid before straining.
- Melt butter in a skillet on medium heat, add cream, ¼ cup parmesan, salt, pepper and reserved pasta water then lower to a simmer for about 5 minutes until thickened
- Add cooked pasta to the sauce to quickly coat and serve immediately. Top with additional garnish and more grated cheese
