Remember when I shared with you my late summer pasta, homemade noodles with tomatoes + pesto? Today I bring to you my (very) late winter version – homemade noodles with crispy canned artichokes and homemade lemon parsley pesto.
I’ve kept up with the homemade noodle habit. Not for every time we’ve had pasta (not even close) but I’ve done it several times over the past few months and I’m feeling more and more comfortable with the process. I wanted to create a wintertime pasta with homemade noodles to share with you. The idea for the dish came from a craving I’m having for simplicity – I wanted to use few, simple ingredients that would come together to create a powerhouse of flavor. And that is just what came to be.
This pasta is bright, it’s fresh. Taking a bite of this pasta is like taking a bite of sunshine. And who doesn’t love sunshine?
But in case you want a more specific description of what this tastes like (you know, in case you don’t know what sunshine tastes like) it is lemony. And parsley-y. Neither of those ingredients are cooked in this dish so their flavors are strong and bold. If you aren’t the biggest fan of those strong flavors, this pasta may not be for you. But if you are (like me), get ready to be in love. The bold flavors are complemented by the artichokes, that are baked in the oven with just a bit of olive oil and salt, until tender and crispy.
I want to mention that I have tried two different noodle recipes since my first noodle post. While I loved that recipe, I felt the need to try other things. One time, I followed the directions for the noodles exactly as you see in that first post, except that I replaced one cup of the all-purpose flour with whole wheat flour. I wasn’t happy with the outcome. The noodles were edible, but extremely tough. It wasn’t the most pleasant of eating experiences and I wouldn’t do just that again. The second recipe I tried resulted in the noodles that you see pictured today. I followed the ingredients and directions from Garden Betty, as you see here (for the fresh homemade egg pasta). I must admit that I did have some trouble with the dough. It was very stiff and a bit difficult to work with and I actually had quite the tough time kneading it and rolling it out. I was regretful of my decision to try it out, that is, until I tasted the noodles. While I did have a difficult time rolling out the dough, once it was rolled, cut, cooked and in this dish, I must say that the noodles not only tasted great, their texture was amazing. The end result was worth the difficult time and I would definitely try this noodle recipe again, hoping that the challenge I had with the dough was just a one time fluke. For this dish, feel free to use the noodle recipe I describe in the recipe below (form Garden Betty), the recipe from this post, or even non-homemade noodles (it would still be great!). With homemade noodles, for me, this is definitely a weekend, take-your-time dish. With non-homemade noodles this could quickly and easily be a meal made during the week.
When I developed and photographed this recipe, we were still in the dead of winter. It was a yearning for spring. Now, it’s clear that spring really is just around the bend. This is still a winter pasta – not much fresh produce here – but it is bright and fresh, just like good ol’ springtime. Come to us soon, spring.
- 2 cans whole artichokes
- Parmesan cheese, for topping
- 2 cups unbleached all-purpose flour, plus more for kneading, rolling and dusting
- 3 eggs
- 2 tablespoons olive oil
- 1 bunch flat leaf parsley, rinsed and dried
- Juice of 1 lemon
- 2 large garlic cloves
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat oven to 400*. Drain and thoroughly rinse the canned artichokes. Cut each artichoke in half lengthwise, and lay cut side down on paper towels to dry. You want the artichokes to dry as much as possible before going into the oven. Let the artichokes continue to dry, changing the paper towels once, as you prepare the noodles.
- For the noodles, I followed the method from gardenbetty.com, linked in the post above. I will describe what I did, but before making the noodles, I recommend studying the original post at gardenbetty.com.
- In a large mixing bowl, measure two cups of all-purpose flour. Make a well in the center of the flour, crack three eggs and measure two tablespoons of olive oil into the well. Gently whisk the eggs and olive oil, incorporating a little flour into the well at a time, and continue whisking until the dough starts to come together. Dump the rough dough and any remaining flour in the bowl onto a clean, lightly floured surface and begin kneading the dough. Knead for about 10 minutes, or until dough is no longer sticky and the surface is smooth. Cover the dough with a towel and let rest on the counter for 30 minutes.
- While the dough is resting, arrange the artichokes, cut side up on a parchment lined baking sheet. Drizzle lightly with olive oil and a pinch of salt. Roast in the oven for 45 minutes, or until browned and slightly crispy. When the artichokes are done roasting, turn the oven off, but keep them in the oven until you are ready to add them to the finished pasta.
- To make the parsley pesto, in a food processor, combine the parsley, lemon juice, garlic cloves, olive oil, salt and pepper. Process for about 30 seconds, or until smooth. Set aside.
- Before you roll out the noodles, put a large pot of salted water on to boil.
- To roll out the noodles, cut the dough into quarters. On a well floured surface, using a rolling pin, roll out one segment of the dough at a time, as thin as you can get it. Mine took a lot of work but eventually got very thin. Once rolled out, sprinkle each side of the dough with flour. Fold the dough once in half and using a sharp knife, cut thin strips, to form the noodles. Once cut, unfold the noodles, gather together and sprinkle with flour to prevent sticking. Bunch the noodles, set aside and continue with the other segments of dough.
- Once all noodles are cut, place the noodles in the salted, boiling water. After the noodles are added and the water returns to a boil, boil for 3-5 minutes, or until noodles are soft and tender. Taste one after three minutes to check if it is done. Cooking time will vary depending on the thickness of your noodle.
- When noodles are done cooking, drain well and set aside. Return the pot to the stove and add the parsley pesto followed by the noodles, then toss well to combine. Add the artichokes and toss once again.
- Serve pasta and top with freshly grated Parmesan cheese.
- The amount of noodles made provided us with about 4 meals. We each had a serving for dinner and then lunch the next day.
- This would also be great with non-homemade noodles. Simply follow the instructions for roasting the artichokes and making the parsley pesto. Cook the packaged noodles according to the instructions on the box, then toss everything together.