Homemade Vegetable Pasta

hvpLast weekend, I spent a ridiculous amount of time looking through the Settlement Cookbook. I had questions spinning through my head about the origin of the cookbook and life of the woman who compiled it, Lizzie Black Kander, aka Mrs. Simon Kander. I read several stories about her, including this one from NPR.

Then my brother, who has the same cookbook, came up with an idea to make a recipe a week from the cookbook and the #SettlementCookbookChallenge was born. I was in and we got a bunch of our friends to buy the cookbook, too. I wonder if Amazon was confused about the small burst of Settlement Cookbook sales?

We were originally going to start the week after Thanksgiving but I was pretty excited about the recipe for Vegetable Noodles. I couldn’t wait. I made them today. I’ve listed the recipe below, verbatim from the cookbook.

Vegetable Noodles (2 entrees or 4 sides)
1/4 cup strained vegetables
1 egg slightly beaten
1/4 tsp salt
2 cups flour

Take fresh vegetables: spinach, asparagus, peas or tomatoes. Cook until soft; drain and press dry; strain through a fine sieve. Add egg, salt and flour to this pulp and knead to a smooth dough. Let stand, covered 1/2 hour or longer. Roll very thin. Let stand and when no longer sticky, cut into 1/3 inch wide noodles. Drop into boiling, salted water. Boil 10-20 minutes or until tender. Drain, pour over melted butter or fat. 

I did make a couple adjustments to the method suggested and added a couple ingredients.

1. I used 1/2 cup frozen spinach. When it was cooked, it reduced down to about 1/4 cup.
2. I pressed the water out of the spinach but didn’t dry it completely.
3. I added a 1/2 clove of garlic and 1 tsp dried basil
4. I wish I had added the flour gradually because two cups was too much. I ended up needing water to get a true dough.
5. I rolled the dough in batches. I figured it would be easier to get it thinner that way, especially in my small kitchen. That was a good call!
6. I cut the pasta with a pizza cutter into strips and then small chunks.
7. I served tossed with chopped spinach and pesto.

My rolled out dough

My rolled out dough

My Faithful Assistant and I had this for lunch and I have to say, it was pretty good! I was concerned that the noodles would be heavy and gummy but they weren’t. They reminded me of the noodles you get in a really good German restaurant.

It occured to me after I was finished that I could have mixed some ricotta, egg, and spinach and made some fantastic homemade spinach ravioli. Clearly, this recipe of yore is one to keep!



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