This is a wonderful, hearty pasta dish that is perfect for a main vegetarian pasta dish that isn’t too heavy. While the pasta takes a bit of time to make, I think it is well worth it. Of course, you can always use store bought pasta which means you could then make this pasta dish in about 15 minutes.
- 2 to 3 cups all-purpose einkorn flour
- 1/2 teaspoon sea salt
- 3 large eggs
- (or 8 ounces prepared pasta)
- 1 tablespoons olive oil
- 1/2 fennel head, diced
- 2 cloves garlic.minced
- 1 cup chickpeas, drained and rinsed if using canned
- 1/2 cup kalamata olives, sliced
- 1/2 cup artichoke hearts, diced
- 1/4 cup sun dried tomatoes
- Zest and juice from one lemon
- 2 tablespoons minced flat leaf parsley
- 1/4 teaspoon black pepper
- 2 to 3 ounces feta cheese
- Olive oil, for finishing
- In a food processor, combine 2 cups flour, salt, and eggs. Pulse until mixture comes together and forms a begins to form a ball, 20 to 60 seconds. Add a tablespoon or two of water if the dough looks too try or add a bit more flour if the dough is sticky (if it’s tacky- that’s fine, you will add flour as you roll it out.) If you don’t have a food process, combine ingredients in a bowl and stir until dough comes together, ditching the spoon for your hands when needed.
- Remove dough from the food processor onto a floured surface and knead for 5 minutes, dough should be smooth and not sticky. Dust with flour, cover, and let rest for 30 minutes.
- Bring a salted pot of water to a boil. To make pasta, divide the dough into 6 pieces and divide those pieces in half. Using a machine or a rolling pin, roll out the dough to a thin, yet manageable thickness (I use setting 4 on my Kitchen aid pasta roller). From there, cut (or using a pasta machine) cut the strips into fettuccine sized noodles. Cook pasta in 2 to 3 batches, roughly 5 minutes per batch. Pasta should float to the top and be tender. Remove and divide into two batches, saving one batch for later use.
- While pasta cooks (whether premade or homemade) heat olive oil in a large skillet over medium-low heat. Add the fennel and cook, stirring often, until tender, 8 to 10 minutes. Stir in the garlic and cook for another minute until garlic is fragrant. Add in chickpeas, olives, artichoke hearts, sun-dried tomatoes, zest and juice, parsley, and black pepper. Stir and cook until everything is warm, 2 to 3 minutes.
- Place 1/2 the homemade pasta (one of the batches you set aside) in a bowl. Top with the cooked vegetable mixture, followed by the feta. Finish with a nice drizzle (1/4 to 1/2 cup) olive oil. Toss until everything is combined.
+ I typically buy artichokes and sun-dried tomatoes that are not oil packed, but you can use either. If using sun-dried tomatoes that are dry packaged, be sure to let them soak in water until tender.
+ Toss the remaining half of the pasta with a bit of olive oil and save for later use, either with some marina sauce or another pasta dish. Alternatively, you could make half the amount of pasta- I’m just never good at halving eggs and I love leftovers.
+ Einkorn Pasta recipe from The Einkorn Cookbook by Shanna and Tim Mallon.