I was so inspired by my pasta class last weekend, I couldn’t let a week go by without testing out my new handmade pasta knowledge. One of my favorite pastas we made was with semolina flour ( I had always used all purpose) and translated into English, is badly cut pasta, or irregular pasta. It’s chunky, hearty, organic, and has a great hand touch feel and look. If I were making pasta for a party I wouldn’t send it through the perfect pasta press, I’d hand cut it, it’s like making each person their own dish of pasta by hand. I also tried my hand at Swiss Chard, which I’d never used before. I bought the pretty multicolored bunch, and it was a bit limp when I bought it, but I blanched it, then cooked it in a sauce for a bit, and it was fine. I wouldn’t buy this every week this season, but it was a nice colorful change. When cooking chard, cut the stalks from the leaves, as they cook for different times. Here’s my recipe for a hearty homemade fall dinner:

Pasta:

1 egg to 1 cup semolina flour ( I use the Jamie Oliver rule of 1 egg/person - so I made 2 servings)

1/2 teaspoon salt

1. Mix flour and salt together in a large bowl. Then make a well in the center to drop the eggs in.

2. Break egg(s) into the bowl and begin mixing with a fork. Keep working in the eggs, and if you need, add some water if the dough is not coming together or is too mealy. Once its doughy, turn it onto a floured surface and continue kneading until the dough is soft and has elasticity. The more you knead, the more gluten is released and the stronger your pasta is, and can withstand boiling and tossing.

3. Roll the dough into a sheet with a rolling pin (I like my old school wooden rolling pin - and it doesn’t stick). Make sure you keep the dough floured (with semolina) so it doesn’t stick to the work surface. Roll it out until it’s even, about 2 quarters thick. Cut length ways into 1/4 -1/2 inch noodles, or however you like. Set aside, and sprinkle with plenty of flour so they don’t stick together.

4. Bring large pot of salted water to a boil, and cook pasta for about 4-5 minutes, but make sure it’s al dente. Reserve a mug of pasta water. Drain and return to pot. Add a little pasta water so they don’t stick while you’re making the sauce.

Swiss Chard:

1. Cut stalks from leaves, removing any browned stems or leaves. Soak both in a cold water bath to remove any dirt or grit.

2. Bring a large saucepan of salted water to boil, and drop in stalks first for about 3 minutes, then cook with leaves for an additional minute. Drain.

Sauce:

4 Tablespoons butter

1 clove of garlic minced

1 glass white wine (I used a sweet German Riesling)

olive oil

1. In same saucepan as the chard, heat oil and butter, then add garlic over medium low heat. Let the garlic sauté for a couple minutes, but don’t brown it.

2. Add chard and sauté for a couple minutes. Add wine and let simmer and the alcohol cook off for a few minutes. It’s going to smell great.

3. Season with salt and pepper, and add sauce with chard to pasta pot. Toss and add more reserved pasta water if desired (I felt there was plenty of sauce with the wine added)

Serve with grated parm on top. Buon Appetito!