We've partnered with our friends at St. Helena Olive Oil, a family-owned EVOO and small lot vinegar company out of Napa Valley, to bring you a seasonally-inspired pasta recipe made with fresh ingredients, paired with a refreshing atōst Bloom Grapefruit Spritz. We recommend pairing it with hot summer days and balmy evenings spent gathered around the dinner table.We can't wait to see how you enjoy!
Serving Size: 2
1 large egg
1/2 cup all purpose flour
1/2 cup durum wheat* (optional, 1 cup all purpose is fine too!)
Pinch of salt
Water as needed for consistency
Sift flour and salt onto a flat surface. using your hands, form a small well in the center of the flour. whisk egg and pour into the center of the well. slowly whisk the egg into the flour using a fork to gently scrape the sides of the well. once fully incorporated, add small amounts of water until a dough ball begins to form. knead dough for 20-25 minutes or until it feels springy and elastic. let rest for 30 minutes.
Cut the dough ball into quarters and work through a pasta machine at intervals until you can subtly see the silhouette of your hand through the dough. (you can also use a rolling pin for this). Fold dough quadrants and cut into 1/2 inch ribbons, dusting with flour and arranging in nests to let dry.
Let pasta nests dry for ~25 minutes. Transfer to a pot of boiling, salted water and boil until al dente.
~ 2 cups summer squash, roughly chopped
1 cup pea sprouts to garnish
1 clove of garlic, minced
3/4 cup lemon olive oil
Zest of 2 lemons
3/4 cup parmesan
Thyme salt & black pepper to taste
In a large saucepan, saute chopped summer squash and garlic in a generous splash of lemon olive oil until fragrant and transparent. Season with thyme salt and pepper. Transfer al dente tagliatelle and 1/2 cup pasta water. Incorporate lemon zest, parmesan and rest of lemon olive oil until the consistency of the sauce thickens. Plate and garnish with pea sprouts, a drizzle of lemon olive oil and pinch of thyme salt. Pour yourself a Bloom Grapefruit Spritz