Lentil-Tomato Soup with Hand-cut Noodles

June 23, 2017

Pasta

 

2 ½ c. of white flour (or semolina if you can get it)

3 eggs

2 T. olive oil

water

 

Flour a wooden board.

Make a mound of the flour in the middle.

Make a cavity in the mound of flour, so it resembles Vesuvio.

Break the eggs into the cavity.

Add the olive oil.

Swirl the eggs, mixing them, then start to crumble the flour walls into the eggs.

Start kneading the dough, adding a little more flour if it’s too sticky.

Smooth the dough into a ball, and place in a bowl covered by a damp dishtowel.

Let stand for about an hour.

Now place the dough again on the floured board.

Take your rolling pin (I favor a long, thin dowel), and begin rolling the dough flat, strewing flour as needed.

When the dough is leathery and very thin, roll it into a log like a jellyroll.

Cut the noodles into linguine size lengths, then shake them out and lay them to dry on more dishtowels.

 

“Gravy” (Tomato Sauce)

 

2 x 2 in. cube of salt pork

1 lb. pork butt

1 medium onion, diced

2 - 3 cloves of garlic, diced

2 28-oz.cans of whole peeled San Marzano tomatoes

1 6-oz. can tomato paste

red wine to taste

salt and freshly ground pepper to taste

1 T. each dried basil and oregano

pinch of dried mint

olive oil

 

In a big pot over medium heat, place the salt pork.

When it has rendered its fat, add pork butt, onion, and garlic.

Brown the pork butt for at least 20 minutes, turning occasionally.

Put tomatoes through a food mill over the pan.

Add tomato paste plus one can of water.

Throw in a dollop of red wine. (Then later, after you’ve drunk some of the wine, throw in some more.)

Grind some pepper into the sauce, and add oregano and basil.

Simmer forever (about 2 hours at least), stirring occasionally.

 

Okay, The Actual Lentil Soup

 

2 c. lentils

1 T. olive oil

1 medium onion, chopped

2 - 3 cloves of garlic, minced

8 c. water

1 stalk celery, chopped fine

1 carrot, peeled and chopped

1/4 c. chopped parsley

2 c. of the red sauce listed above

hand-cut noodles, listed above

grated Romano cheese, to taste

 

Rinse and drain the lentils, picking out any stones.

In a big pot, heat the olive oil, and add onion and minced garlic.

Sauté until translucent.

Add water, lentils, carrot, celery, and parsley.

Bring to a boil and simmer for 2 hours.

Add the tomato sauce.

Cook noodles separately and do not add until the last minute.

Serve with Romano cheese, crusty bread, and a hearty red.

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