Noodles with Vegetables and Mushrooms

Raquel, author of Los Tragaldabas, brings us a delicious recipe for noodles with vegetables and mushrooms. She teaches us the entire process to prepare them, from making the pasta at home with the Imperia machine, to the finishing touch after stir-frying them in the wok. Don’t miss it because it’s a truly tasty recipe you can enjoy every day!

I’m an unconditional fan of fresh pasta and even more so if it’s homemade. Although at first glance it may seem tedious and complicated, once you start it’s easier than you think. Also, once you get the hang of it and try the final result, it will surely hook you as much as it did us.

Pasta dishes are extremely versatile, they go with almost everything if not everything: meats, fish, vegetables…. It’s just a matter of varying and, above all, taking advantage of what we have in our pantry or fridge. In my case I had some vegetables so I decided to make this simple, attractive and tasty recipe. The dressing or sauce we pair with our pasta is also super important and will give our dish that final personal touch.

Imperia pasta machine, Green Cosmos bowl, Mediterránea water glasses and pitcher and Set of 3 plant pots Kitcehn Craft

The art of cutting noodles with a pasta machine

One of my perfect allies in making fresh pasta is my beloved Imperia machine. This will help you in its preparation, making the pasta perfect, and above all saving time, since rolling the dough by hand and cutting it with a knife is somewhat laborious.

Contrary to what many people think, the Imperia machine takes up very little space, and it’s really practical. What functions does the pasta machine perform? Basically the machine stretches and flattens the dough, helping it become thin and compact (so it doesn’t fall apart when you boil it), and cuts it to the size you want (noodles, tagliatelle or fettucine). Keep in mind that the rolled dough (before cutting) also serves to make lasagna or cannelloni sheets).

I think knowing the crank is removable makes the machine’s operation very understandable. The machine basically has two well-defined areas:

1. The base with the rollers to stretch the dough: it’s the first stage after having the dough ready. What you will do is place the crank in the hole corresponding to these rollers and pass the pasta through to stretch it. The small wheel you see on the left (see photo) allows you to bring the machine’s rollers together, so that each time you make the pasta thinner. Thus, you first pass the dough you made with the rollers set to the widest; after taking it out, you pass it through the machine again with the rollers narrower... This way you end up with perfectly rolled dough.

2. The cutting rollers (the higher part of the machine): the machine has two different cutting rollers. After rolling the dough, you remove the crank and insert it into the hole corresponding to the cutting rollers you want to use (the ones for noodles or the ones for fettucine). As you pass the dough through them you obtain perfectly cut fresh pasta.

Noodle recipe with vegetables

Ingredients (for 4 people)

• 400gr of flour
• 4 eggs
• 300gr of portobello mushrooms
• 100gr of red pepper
• 5-6 spring onions
• Salt
• Pepper
• Fresh parsley
• Olive oil
• Garlic-flavored oil (optional)

Preparation

1. In a bowl we put the flour, make a well in the middle and add the eggs. With our hands, we knead little by little until we get a homogeneous dough (we can also use a food processor to knead our dough).
2. We put it in a bowl, cover it and let it rest for an hour in the fridge.
3. After that time, we cut the dough into 4 portions and pass them through our Imperia machine, first with the rolling roller in the widest position and then pass it again with the roller in the narrower position.
4. Once the dough is rolled we pass it through the part of the machine that will cut it into noodles.
5. We hang the noodles (you can use hangers, some people leave them on the back of a chair or you can use a pasta dryer), or place them well floured on a surface so they don’t stick. We repeat the same operation with all the dough until finished.
6. We cut our vegetables into pieces not too small, the onions and portobellos into quarters and the red pepper into strips.
7. In our wok we put a little olive oil and sauté the vegetables for a few minutes. We won’t leave them too long; we want our vegetables to have some body.
8. Meanwhile we cook the pasta in a large pot with plenty of water. Once ready, this will be in 8-9 minutes, we drain it.
9. We add the pasta to our vegetables in the wok and toss until everything is well integrated, season with salt and pepper.
10. We serve and add a few drops of La Chinata garlic-infused olive oil and chopped fresh parsley.

Green Cosmos bowl, Ken Home Everyday wok and Masterclass round wooden board