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Lemon Pasta with Chive Oil

Lemon Pasta with Chive Oil

Lemon Pasta with Chive Oil

I have always said that when I no longer work at Deer Valley I will join Wasatch Mountain Food and Wine Society. I only want to be invited to one banquet—the annual Sunday luncheon created by Deer Valley’s most senior chefs and pastry chefs. The banquets are usually in early June, between seasons for us, and we have the time to perfect our menu ideas.  I want to be seated and served because I know the effort, expense and love that goes into each course.

Lemon Pasta with Chive Oil

pasta rolling

Last Sunday, Shane and Kristine, who in the winter oversee the Fireside Dining kitchen at Empire Canyon Lodge, served a lemon pasta roulade filled with chicken and vegetables, in a bowl of chicken broth sprinkled with chive oil and Hawaiian lava salt oil. They called it Chicken Noodle Soup!

Lemon Pasta with Chive Oil

noodle cutting

This is Shane’s chive oil recipe with my very simple but sexy lemon pasta in broth. I have an inexpensive hand-cranked stainless steel pasta machine that I put to use when I have the time to flatter my guests with elegant homemade pasta.

Lemon Pasta with Chive Oil

drying lemon pasta

Homemade pasta is not a huge time consuming a project—it takes me about an hour to prepare the noodles from dough to finished dish. The food processor mixes and kneads the dough in seconds. While the dough is resting, heat the broth, make the chive oil and set the water to boil.

The chive oil can garnish soup, or try it on a salad of Ranui Gardens CSA greens. Chive oil also dresses up a dish of purchased fettuccini.

Lemon Pasta with Chive Oil
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Lemon Pasta with Chive Oil
Prep Time
40 mins
Cook Time
2 mins
Total Time
1 hr
 
Ingredients
  • 1 ½-1¾ cup unbleached all purpose flour
  • 3 large eggs
  • 2 teaspoons grated lemon zest
  • 1 teaspoon Real Salt
  • 3 cups flavorful vegetable broth
  • ½ cup chopped fresh chives
  • ½ cup extra virgin olive oil
  • 1 tablespoon fresh squeezed lemon juice
  • 2 tablespoons chive blossoms or chopped chives , for garnish
Instructions
  1. Put 1 ½ cups of the flour in the work bowl of a food processor fitted with the steel knife blade. Add the eggs, lemon zest and salt and process until the dough forms a ball. The dough should not be wet—if it is, add the remaining flour, 1 tablespoon at a time, and process the dough for about 30 seconds, or until it is smooth. Wrap the dough in plastic and let it rest for 30 minutes.
  2. Heat the broth and keep hot on the back burner of the stove.
  3. Put the chives and the olive oil in a blender. Whir until the oil is warm, a minute or so. Set aside with a strainer nearby.
  4. Bring a large pot of water to a boil. Salt the water generously—Italian cooks say it should be as salty as broth.
  5. Make the pasta:
  6. Divide the pasta dough into eight pieces. Keep them covered with plastic so they don’t dry out. With a pasta machine or by hand, roll out and stretch each piece into a rectangle about 1/16 inch thick, using flour sparingly as needed to keep the dough from sticking to the rollers.
  7. Cut the pasta on the noodle setting of the machine or about ¼ inch thick. Separate the strands and let the pasta dry, stretched out on towels or a pasta drying rack.
  8. To serve:
  9. Strain the chives from the oil, discarding the pulp.
  10. Add the lemon juice to the broth.
  11. Drop the pasta into the boiling salted water and cook it for 30 seconds after the water returns to a boil—fresh pasta cooks very quickly and you want it to be just firm to the bite (al dente).
  12. To serve:
  13. Drain and divide the pasta into 6 serving bowls. Pour about 1/2 cup of broth over the noodles, drizzle generously with chive oil and garnish with chive blossoms or chives. Serve immediately.

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