half a medium-sized head of red cabbage, washed and cut into thin strips
half an onion, cut into rounds
oil for cooking
salt to taste
1-1/2 C. flour
2 eggs
a rolling pin (seriously, you need one to make this)
1/2 C. fresh grated parmesan cheese
Ahead of time, combine the flour with a little salt, if you like (I used about 1/2 tsp). Lightly beat the eggs in a separate bowl, then combine them with the flour. Add in a little water for consistency-- around 1/4 C. The dough will look pretty loose. Wash your hands (do I need to say this?) and then stick them down in the bowl and squirsh the dough until it starts to come together, about three-four squirshes. Yes, that's a word. It's onomonopoeic, and it means what you think it means: "squishing with extra squish." Once the dough is a single lump, turn it out onto a (clean) counter and knead it until it's smooth and elastic, about 10 minutes. Set it aside to let it rest while you do other things. (Your dough should be able to rest about 30 minutes.) Get your pasta pot ready but don't turn the heat on: add in about 4 cups of water, 1/2 tsp. salt, and a splash of oil. Heat some more oil in a large skillet over medium-high heat. When it's hot enough, add in the onions and cook them until they're soft. Then add in the cabbage and cook it until it's soft, stirring it as necessary. (This takes a bit longer-- about 15 minutes.) Salt to taste. When it's ready, roll out your dough into 1/8th inch (3 mm) thickness. Cut it into strips about 1/2 inch (1 cm) wide , then cut the strips about 3 inches (7 cm) long. Set them aside on a plate. For style points, twist each strip into a tight spiral. Bring the cooking water to a boil. Dump the fresh pasta into the water. Remove it when it floats to the top. Put the cooked cabbage into a large serving bowl. Pour about 1/2 C. of the pasta water over top. Put your hot pasta into the bowl. Toss everything together to coat, including your parmesan cheese.
__________
This is a labor-intensive but delectable dish that combines a healthy vegetable with the indulgence of homemade pasta. I called it "Blue Cabbage Pasta" because red cabbage, when you cook it, ends up looking a beautiful purple-blue. It makes a large serving bowlful (about 8-10 servings as a main dish), so cut the recipe in half if you're not so into leftovers. By the way, I'm writing this while eating caramel and artificial cheese-flavored popcorn, and I just had to stop myself from wiping my hands on the carpet. So please do not ever think I'm Martha Stewart. I'm pretty sure Martha Stewart is never even tempted to wipe her hands on the carpet. In my defense, that cheese powder is so sticky that you almost instictively want to get it off your hands, and no, I didn't actually wipe my hands on the carpet. I just almost did.
half an onion, cut into rounds
oil for cooking
salt to taste
1-1/2 C. flour
2 eggs
a rolling pin (seriously, you need one to make this)
1/2 C. fresh grated parmesan cheese
Ahead of time, combine the flour with a little salt, if you like (I used about 1/2 tsp). Lightly beat the eggs in a separate bowl, then combine them with the flour. Add in a little water for consistency-- around 1/4 C. The dough will look pretty loose. Wash your hands (do I need to say this?) and then stick them down in the bowl and squirsh the dough until it starts to come together, about three-four squirshes. Yes, that's a word. It's onomonopoeic, and it means what you think it means: "squishing with extra squish." Once the dough is a single lump, turn it out onto a (clean) counter and knead it until it's smooth and elastic, about 10 minutes. Set it aside to let it rest while you do other things. (Your dough should be able to rest about 30 minutes.) Get your pasta pot ready but don't turn the heat on: add in about 4 cups of water, 1/2 tsp. salt, and a splash of oil. Heat some more oil in a large skillet over medium-high heat. When it's hot enough, add in the onions and cook them until they're soft. Then add in the cabbage and cook it until it's soft, stirring it as necessary. (This takes a bit longer-- about 15 minutes.) Salt to taste. When it's ready, roll out your dough into 1/8th inch (3 mm) thickness. Cut it into strips about 1/2 inch (1 cm) wide , then cut the strips about 3 inches (7 cm) long. Set them aside on a plate. For style points, twist each strip into a tight spiral. Bring the cooking water to a boil. Dump the fresh pasta into the water. Remove it when it floats to the top. Put the cooked cabbage into a large serving bowl. Pour about 1/2 C. of the pasta water over top. Put your hot pasta into the bowl. Toss everything together to coat, including your parmesan cheese.
__________
This is a labor-intensive but delectable dish that combines a healthy vegetable with the indulgence of homemade pasta. I called it "Blue Cabbage Pasta" because red cabbage, when you cook it, ends up looking a beautiful purple-blue. It makes a large serving bowlful (about 8-10 servings as a main dish), so cut the recipe in half if you're not so into leftovers. By the way, I'm writing this while eating caramel and artificial cheese-flavored popcorn, and I just had to stop myself from wiping my hands on the carpet. So please do not ever think I'm Martha Stewart. I'm pretty sure Martha Stewart is never even tempted to wipe her hands on the carpet. In my defense, that cheese powder is so sticky that you almost instictively want to get it off your hands, and no, I didn't actually wipe my hands on the carpet. I just almost did.
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