Ingredients

How to make it

  • Rosemary Pasta Directions:
  • Wash the rosemary, blot dry and chop very finely. Combine the herbs with the flour and salt in a bowl. Make a well and add the egg and oil. Using your fingers, lightly work the egg into the flour so that it is completely distributed throughout.
  • When it is combined, press the mixture together to form a dough. Turn it out onto the counter and begin to work it together. If it is too dry, add drops of water, a few at a time, to moisten the dough and help it come together. Knead the dough for about 10 minutes, until it feels smooth and supple. Put it in a plastic bag or wrap it in plastic, and set aside to rest a half hour, preferably an hour, before rolling it out. Cut pasta in the shape you want it. Cut into 1/8-inch strips for linguine.
  • Variation: Substitute 1 cup loosely packed herb leaves for rosemary. You can use basil, marjoram, Italian parsley or a mixture of herbs like savory, hyssop, thyme, and lovage, or a mixture of leaves, such as borage, sorrel and chard.
  • Sauce Directions:
  • Bring a large pot of water to a boil.
  • Preheat the oven to 350 degrees. Roast the walnuts for 5-7 minutes, until they smell toasted. Chop them into small pieces.
  • Quarter the onions and slice them crosswise as thinly and as close to the same size as possible so they will cook evenly. Warm the butter and the olive oil slowly in a wide skillet with the bay leaves, rosemary and sage or thyme to bring out the flavor of the herbs.
  • When the butter and oil are hot and the herbs are fragrant, add the onions and the salt. Stir well to coat the onions thoroughly with the butter and oil; then cook slowly over low heat, stirring constantly for 15-20 minutes, then frequently until they are a deep golden-brown. While cooking the onions, be sure that none are left stuck to the upper sides of the pan, where they will dry out and burn.
  • Once the onions are caramelized, add the garlic and the wine. Raise the heat slightly and cook until the wine is reduced to a syrupy consistency; ten add the water and the walnut oil. Stir well, and cook slowly until it is reduced by about one-third, leaving enough liquid to form a little sauce. Add more water if necessary, and season to taste with salt and freshly ground pepper.
  • Salt the boiling water and cook the pasta; then scoop it out. Add it to the onions along with half the walnuts and Gruyere cheese. Toss well to mix everything. Serve with remaining walnuts as garnish.

Reviews & Comments 6

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  • pointsevenout 4 years ago
    Now that's cooking from scratch!
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    " It was excellent "
    windsortenor ate it and said...
    The ingredient list does not include walnut oil or water so I just guessed as to amounts. Wowed the dinner crowd with it all. Definitely a 5 fork recipe!
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    " It was excellent "
    windsortenor ate it and said...
    Wonderful, wonderful and wonderful! I just bought all the ingredients and will be preparing for dinner tonight!
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  • victoriaregina 4 years ago
    Saved flagged and a very high 5!
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    " It was excellent "
    spinach1948 ate it and said...
    Fantastic, great recipe. I like the homade pasta dough.
    Hi 5.
    ED
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    " It was excellent "
    snowcat17 ate it and said...
    GOODY!!! BEEYoutiful:) HIGH FIVE FORKS!!!! Do you have any recipes for greens, I like these alot, my friend makes this... But won't giveme her 'Secret' :( She claims it's a family heirloom... Yah!? hm...
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