Because fresh pasta cooks quickly, I recommend cooking both veggies and pasta in a pot with a colander insert, so that you may quickly strain the ingredients and reuse the cooking water.
- 1 1/8 c semolina flour
- 1 1/2 c all purpose unbleached flour
- 3/4 tsp salt
- 2 1/4 tsp olive oil
- 1 1/2 large eggs (room temperature)*
- 1 1/2 Tbsp water
- 4-6 Tbsp olive oil (divided use)
- 1 1/2 c red/orange bell peppers, 1/2 inch sticks
- 3 large carrots, peeled, cut in 2-inch sticks
- 3 c zucchini, cut in 1/2 inch dice
- 3 c yellow squash, 1/2 inch dice
- 3 c broccoli florets
- 1 Tbsp garlic, minced
- 1 c green onions, sliced
- 3 c cherry tomatoes, halved
- 2 Tbsp fresh basil, minced
- 2 tsp Herbes de Provence
- salt and pepper to taste
- In large bowl, blend semolina, all purpose flour and salt.
- Add olive oil, eggs and water; gradually blend all together into a stiff dough. Knead a minute or until smooth, form into a disc, wrap in wax paper, and allow to stand 30 minutes at room temperature.
- Cut into 4 parts and roll each into a 1/8-inch thick rectangle. Dust with flour. Roll the dough through a pasta roller on largest setting. Repeat through smaller and smaller settings, dusting with flour as needed, and cutting the strips in half lenthwise if they become too wide for your machine. Process until you have the pasta at the thickness you desire. (This whole process may be done by hand with a rolling pin and knife.)
- Dust noodles with flour and set aside.
- In a medium skillet on medium heat, warm the olive oil. Add bell peppers and sauté about 3 minutes. Add garlic and sauté another minute. Remove from flame and set aside.
- Bring a large (7-8 quart) pot of salted water to a boil.
- Drop in the carrots; cook 2 minutes. Add zucchini, yellow squash and broccoli; bring back to boil and cook 3 more minutes. Strain and remove veggies to a very large serving bowl, reserving the boiling water.
- Shake off excess flour from the pasta and gradually add it to the pot of boiling water, being careful to separate the strands. Cook about 2 minutes or until al dente. Drain, reserving a cup of pasta cooking liquid. Add the pasta to the veggies.
- Add the olive oil/bell pepper/garlic mixture. Add green onions, cherry tomatoes, basil, Herbes de Provence, and salt and pepper to taste. Toss well. If desired, add a bit more olive oil to the mix, and/or some pasta cooking water.
- Serve hot with a side of garlic bread.
* To get 1 1/2 eggs, beat two eggs with a fork or whisk. Use 3/4 of the beaten eggs in the pasta recipe. Reserve the rest for another use.
**You may substitute 20 ounces of dry pasta for the homemade version. Since dry pasta takes longer to cook than homemade, you should add the pasta first, then add the carrots a bit later. The zucchini, yellow squash and broccoli should be added 2 minutes after the carrots. Drain all together.