Noodles with vegetables and mushrooms

Raquel, author of Los Tragaldabas , brings us a rich recipe for noodles with vegetables and mushrooms. With her, she teaches us the entire process to prepare them, from making the pasta at home with the Imperia machine, to the final touch after sautéing them in the wok. Do not miss it because it is a really rich recipe, and that you can enjoy every day!

I am an unconditional fan of fresh pasta and even more if it is made at home. Although at first glance it may seem somewhat tedious and complicated, once you get started it is easier than you think. Also, once you get the hang of it and try the final result, you will surely be as hooked as we are.

Pasta dishes are extremely versatile, they go with almost anything, if not everything, meat, fish, vegetables… It is only a matter of changing it and above all taking advantage of what we have in our pantry or in our fridge. In my case, I had some vegetables and that is why I decided to make this recipe so simple, colorful and rich. The dressing or sauce with which we accompany our pasta is also something super important and that will give our preparation that very personal final touch.

Imperia pasta maker , Green Cosmos bowl , Mediterranean water jug ​​and glasses , and set of 3 Kitcehn Craft pots

The art of cutting noodles with a pasta machine

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

Contrary to what many people think, the Imperia machine takes up very little space and is really practical. What functions does the pasta machine perform? Basically, the machine stretches and flattens the dough, helping it to be thin and well compact (so that it does not fall apart when you put it to boil), and cuts it to the size that interests you (noodles, tagliatelle or fettucine). Also keep in mind that the stretched dough (before cutting) can also be used to make lasagna or cannelloni plates).

I think that knowing that the crank is removable makes the operation of the machine very understandable. The machine basically has two distinct areas:

1. The base with the rollers to stretch the dough: it is the first stage after having the dough ready. What you are going to do is put the crank in the hole corresponding to these rollers and pass the paste to stretch it. The wheel that you see on the left side (see photo) allows you to join the rollers of the machine, so that each time you make the pasta you stretch thinner. Thus, first you pass the dough that you have made with the widest rollers possible; After taking it out, you pass it through the machine again but with narrower rollers... In this way you end up obtaining a perfectly stretched dough.

2. The cutting rollers (highest part of the machine): the machine has two different cutting rollers. After stretching the dough, remove the crank and insert it into the hole corresponding to the cutting rollers that you are interested in using (those for noodles or those for fettucine). As you pass the dough through them, you get perfectly cut fresh pasta.

Vegetable noodles recipe

Ingredients (for 4 people)

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

Elaboration

1. In a bowl we put the flour, make a volcano 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. Put in a bowl, cover and let rest for an hour in the fridge.
3. After that time, we cut the dough into 4 portions and we pass it through our Imperia machine , first with the stretch roller in the widest position and then we pass it again with the roller in the narrowest position.
4. Once the dough is stretched, we pass it through the part of the machine that will cut it into noodles.
5. We are hanging the noodles (you can use hangers, some people leave them on the back of a chair or you can use a pasta dryer ), or placing them well floured on a base so that they do not stick. We repeat the same operation with all the dough until we finish it.
6. We cut our vegetables into not too small pieces, the onions and portobellos into quarters and the red pepper into strips.
7. In our wok , we put a little olive oil and saute the vegetables for a few minutes. We won't leave it too long, we want our vegetables to have body.
8. Meanwhile, cook the pasta in a large pot with plenty of water. Once ready, this will be in 8-9 minutes, we drain.
9. Add the pasta to our vegetables in the wok and fry until everything is well integrated, season with salt and pepper.
10. Serve and add a few drops of olive oil seasoned with garlic from La Chinata and chopped fresh parsley.

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