Noodles with vegetables and mushrooms

Raquel, author of Los Tragaldabas , brings us a delicious recipe for noodles with vegetables and mushrooms. In it, she shows us the entire process for preparing them, from making the pasta at home with the Imperia machine, to the final touch after sautéing them in the wok. Don't miss it because it's a really delicious recipe, and one you can enjoy every day!

I am a huge fan of fresh pasta, and even more so if it is homemade. Although at first glance it may seem tedious and complicated, once you get the hang of it it is easier than you think. Plus, once you get the hang of it and try the final result, you will surely be hooked as much as we were.

Pasta dishes are extremely versatile, they go with almost everything, if not everything, meat, fish, vegetables... It's just a matter of varying and, above all, making the most of what we have in our pantry or in our fridge. In my case, I had some vegetables and that's why I decided to make this recipe that is so simple, attractive and delicious. The dressing or sauce that we accompany our pasta with is also something super important and will give our preparation that personal final touch.

Imperia pasta maker , Green Cosmos bowl , Mediterranean water jug ​​and glasses and Kitcehn Craft 3-piece pot set

The art of cutting noodles with a pasta machine

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

Contrary to what many people think, the Imperia pasta 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 compact (so that it doesn't fall apart when you put it to boil), and cuts it into the size you want (noodles, tagliatelle or fettucine). Also keep in mind that the stretched dough (before cutting) can also be used to make lasagna sheets or cannelloni.

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

1. The base with the rollers to stretch the dough: this is the first step 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 dough to stretch it. The little wheel that you see on the left (see photo) allows you to bring the rollers of the machine together, so that you make the dough that you stretch thinner each time. So, first you pass the dough that you have made with the widest rollers possible; after removing it, you pass it through the machine again but with the narrowest rollers... This way you end up with a perfectly stretched dough.

2. The cutting rollers (the upper 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 you want to use (the ones for tagliatelle or fettucine). As you pass the dough through them, you obtain perfectly cut fresh pasta.

Recipe for noodles with vegetables

Ingredients (for 4 people)

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

Elaboration

1. Put the flour in a bowl , make a volcano in the middle and add the eggs. Using your hands, knead slowly until you get a homogeneous dough (you can also use a food processor to knead your dough).
2. We put it in a bowl, cover it and let it rest for an hour in the refrigerator.
3. After this time, we cut the dough into 4 portions and pass it through our Imperia machine , first with the rolling pin in the widest position and then we pass it through again with the rolling pin 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 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 base so that they do not stick. We repeat the same operation with all the dough until it is finished.
6. We cut our vegetables into pieces that are 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 it too long, we want our vegetables to have body.
8. Meanwhile, cook the pasta in a large pot with plenty of water. Once it is ready, which will take 8-9 minutes, drain it.
9. Add the pasta to the vegetables in the wok and sauté until everything is well combined. Add salt and pepper.
10. We serve and add a few drops of olive oil seasoned with La Chinata garlic and chopped fresh parsley.

Green Cosmos Bowl , Ken Home Everyday Wok and Round Wooden Board Masterclass