The Recipes

Fresh Pasta!!

Okay, so I am obsessed with my attachment to my stand mixer to make fresh pasta.  I could be obsessed with a lot worse!  You can see the method I used to make the pasta dough from an earlier post just before Christmas.  Once you have the noodles done, it's a quick process to make this Mediterranean pasta.

Fresh Pasta!!


- 1 c. fresh pasta
- 1 clove garlic, minced
- 4 mushrooms, sliced
- handful of kalamata olives, sliced
- 5 cherry tomatoes, halved
- splash dry white wine
- 1 T. butter
- 1/4 red onion, diced
- pariagano reggiano for topping
- fresh flat-leaf parsley or basil, roughly chopped for garnish
- salt
- pepper
- olive oil

Bring a large pot of water to a boil and salt it liberally.

Heat a few turns of a large skillet of olive oil.  Add in the butter and let it melt.  Add the onion, season with salt, and let it soften for 6-7 minutes.  Add the garlic, stir for a minute, then add in the mushrooms.  Cook for another 3-4 minutes, then add in the olives and wine.  Let it simmer for a few minutes, then add the tomatoes for the last minute or two of cooking.  When you add the tomatoes, drop in your pasta.  It will cook in a minute or two if fresh; about 3-4 minutes if it is dry.

Drain the pasta and gently toss it in the sauce.  The sauce is light and won't overwhelm the fresh pasta.  Garnish with cheese and the fresh herbs of your choice.