There are so many good things happening with this pasta I can’t even handle it.
I love making
weird cool pasta. It’s so versatile – you can flavor it with anything! It’s a blank canvas just waiting to be artsy-ified into your new favorite dinner. This time around, I had a bunch of strawberries in my fridge that were just about to inch past their prime. So HEY! I thought. STRAWBERRY PASTA! Two of my favorite things (you’ve seen the name of my blog, right?) together at last.
The strawberries in this fettuccine lend a very subtle sweetness to the dish. You can taste the strawberries, definitely, but the finished pasta is still unmistakably savory. Also, it’s pink! How fancy.
Also, I have some fun news! After a few years of taking random design contracts and whittling down a to-do list ten miles long, I have FINALLY gotten an Etsy store up and running! (Whew). At long last, I have a central store where people can hire me for custom design work (Invitations, Announcements, Etc!) and ALSO where interested parties can purchase a lot of my food photography directly. Wahooooo, productivity!
In celebration of me finally getting my ish together enough to mobilize my design and photography on the interwebs, I am offering ALL Life As A Strawberry readers 25% off purchases from my Etsy store! This covers photography, instant downloads, and custom work. Just check my store out here and enter the code STRAWBERRY25 at checkout. The code is good until Friday, July 12 – I hope this will make it easier for any of you interested in working with me to track me down! I’ll add more photos and instant download designs as time goes on.
Okay, okay. Enough plugging my store. Let’s get back to ogling this pasta. Because it kind of makes me really happy.
There are so many sauce possibilities here, too – maybe I’ll experiment this week and share a few of them! Like pesto! Or a simple white sauce! Or a red wine cream sauce! Ooooh – red wine cream sauce. I’m going to write that down. Stay tuned.
- 25 good-sized fresh strawberries
- 3 Tbsp. extra virgin olive oil
- salt and pepper to taste
- 3 and 3/4 cup flour
- 2 eggs
- extra olive oil, in case the dough is too dry
- 1/2 cup red wine (I used a cabernet sauvignon)
- 1/4 cup balsamic vinegar
- 1 recipe strawberry fettuccine noodles
- 1/2 cup extra virgin olive oil
- 1 cup fresh mozzarella (I like to use the little mozzarella pearls, but you could also dice up a large ball of fresh mozz!)
- 1/3 cup fresh basil, chopped, plus extra for garnish
- 2 large tomatoes, diced (I used some beautiful yellow heirloom tomatoes…yummmm)
- red wine and balsamic reduction (put 1/2 cup red wine and 1/4 cup balsamic vinegar in small saucepan and simmer until it reduces to a thick syrup)
- salt and pepper to taste
- Hull the strawberries and slice them lengthwise. Spread them out in a single layer on a baking sheet. Drizzle berries with olive oil and sprinkle with salt and pepper. Roast berries at 350 for 30 minutes, until you start to smell their sweetness and they’ve released some of their juices. Remove from the oven and let cool for thirty minutes.
- Toss roasted strawberries into a food processor with salt, pepper, and the flour. Pulse to combine, until the strawberries have been obliterated and the flour has turned a nice shade of pink.
- Add eggs one at a time and pulse to combine in between each addition. Turn the processor off and test the mixture – it should hold together when you pinch it and be damp (but not sticky) to the touch. If it’s too mealy, stream in more olive oil a teaspoon or so at a time (with the processor running) until the dough reaches the desired consistency. If it doesn’t come all the way together in a ball in the food processor, that’s ok! Just knead it together with your hands on a floured surface.
- When the dough is ready, cut it into palm-sized portions and run it through a pasta roller (you can also roll it by hand, but I love love love my electric pasta rollers). I rolled mine fairly thick – a #3 on my roller.
- Once your pasta is rolled into sheets, run it through a fettuccine attachment on your pasta roller (or, cut it into strips by hand with a sharp knife!)
- Use the pasta immediately or store in the fridge for up to a week. It also freezes really well if you want to save it for a later date!
- Combine wine and balsamic vinegar in a small saucepan and bring to a simmer. Simmer over medium heat until liquid has reduced to a thick, syrupy consistency (10-20 minutes, depending on the depth of your saucepan). I like to do this while the pasta cooks.
- Cook the fettuccine in very salty boiling water for 6-8 minutes until it has puffed up slightly and is cooked through.
- Drain pasta and toss with olive oil, basil, tomatoes, salt and pepper.
- Drizzle red wine and balsamic reduction over pasta and garnish with extra basil. Serve immediately.