• Zur Hauptnavigation springen
  • Skip to main content
  • Zur Hauptsidebar springen
Vienna Sunday Kitchen
  • Home
  • Alle Rezepte
  • About
  • English Recipes
menu icon
go to homepage
  • Home
  • Alle Rezepte
  • About
  • English Recipes
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Alle Rezepte
    • About
    • English Recipes
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Main Dishes » Vegetarian

    HOMEMADE GREEN PASTA - WITH GRANNY'S GARDEN HERBS

    Jul 13, 2016 · Kommentar verfassen

    This homemade green pasta is made with parsley and chives. It tastes wonderfully fresh and "green" and fits perfectly with a sauce of chanterelles, which are now in season (at least in Austria). The herbs are from my granny’s garden in Burgenland, so you can’t compare the taste to bought ones… 😉 (Go to recipe directly)

    Last week I drove my grandmother to her "summer residence" in Burgenland (at the countryside, two hours drive from Vienna). There she spends the summer months, pulling her zucchini, cooking jam and pouring the flowers (this is actually pretty hard work, even more for a 88-year old).

    Before we leave Vienna, we stuff the car with about 100 cooling boxes, packed to the top with Schnitzel, Marillenknödel and Goulash (and heavy stones, I assume). My granny prepares all of that in advance, in case of famine. Or in case the rest of the family announces a surprise visit and 30 people appear all at once. (You never know!)

    ... after that we drag about 20,000 plant pots with geraniums, which have been hibernating in Vienna. Most importantly, we add a few bags of empty jam jars (for pickling), and LOTS of breadcrumbs (for the Austrian way of cooking and living, you need lots of it!). And off we are! Roadtrip!

    From this wondeful garden of hers, I obtained lots and lots of parsley and chives. Parts of it I processed into noodles.
    homemade green pasta

    Tips for homemade green pasta

    I think the noodles taste best when they are eaten fresh (let it dry only 1-2 hours). Thus, the herbs are not yet dried, and taste more intense. However, they can of course dry for longer and be kept in stock. This way, let them dry in a place with enough air (don't put in a box when not fully dried). Let dry for 1-2 days.

    I prepared the noodles without a pasta machine, because in my apartment is no place for kitchen tools that you only need once a year ;). The preparation of the dough is not particularly onerous, but rolling out the dough can be a bit exhausting. One should really roll out the dough as thin as possible!

    homemade green pasta

    Instructions for homemade green pasta

    Homemade green pasta with granny's garden herbs

    No ratings yet
    Rezept drucken Pin Recipe
    Vorbereitungszeit 30 Min.
    Zubereitungszeit 3 Min.
    Arbeitszeit 34 Min.
    Portionen 2 portions

    Zutaten
      

    • 30 g all purpose flour ~0.24 US cup or 1oz
    • 50 g spelt flour (wholemeal) ~0.42 US cup or 1.76 oz
    • 50 g pasta wheat (durum wheat) ~0.3 US cup or 1.76 oz
    • 25-30 g herbs (fresh or frozen) ~1 US cup or 0.9 oz; e.g. parsley and chives
    • 1 egg
    • 1 tbsp. water
    • 1 tbsp. olive oil
    • ½ tsp. salt
    • pepper

    Anleitungen
     

    • Mix herbs with 1 tbsp. of water, puree to a paste. For example, with a hand mixer, or chop small with a knife. Add salt and pepper.
    • Mix wheat flour, spelt flour and durum wheat in a bowl.
    • Whisk the egg and add to the bowl.
    • Now mix all of the ingredients in the bowl and knead well with your hands. Depending on the nature of the flour you may need to add more flour or more olive oil.
    • Cover the bowl and let rest in the fridge for half an hour.
    • With a rolling pin, roll out as thin as possible on a floured surface. Cut pasta in any form. I rolled the dough like an Austrian Crepe (Palatschinke) and cut pieces thick as a thumb (see pictures). (Or you have a pasta machine, then you hopefully know what to do.)
    • Allow the pasta to dry for 1-2 hours and then cook for 3-4 minutes in salted water. (The waiting time is not absolutely necessary but kind of improves the texture of the pasta)
    Tried this recipe?Let us know how it was!
    « MEDITERRANEAN PASTA SALAD FOR PICKNICK AND PARTY
    GRÜNE PASTA SELBER MACHEN - MIT OMA'S GARTENKRÄUTERN »

    Leser-Interaktionen

    Schreibe einen Kommentar Antworten abbrechen

    Deine E-Mail-Adresse wird nicht veröffentlicht. Erforderliche Felder sind mit * markiert

    Rezept-Bewertung /// Recipe Rating




    Haupt-Sidebar

    Angelika Vienna Sunday Kitchen

    Hallo und herzlich willkommen! Bei Vienna Sunday Kitchen gibt es Wiener Küche, Feiertagsrezepte, traditionelle Oma-Rezepte und ganz viele Mehlspeisen...

    Mehr über mich →

    Beliebt

    • Kümmelbraten | Schweinebraten mit perfekter Kruste
    • Omas berühmter Apfelkuchen
    • Omas Geheimrezept für wirklich flaumige Biskuitroulade
    • Omas flaumige Marillenknödel aus Topfenteig
    • Rindsuppe selber machen
    • Topfenstrudel in 10 Minuten
    • Mohnstrudel aus Hefeteig (Germteig)
    • Mohnnudeln selber machen

    • Instagram
    • Pinterest
    • YouTube
    • Home
    • New Recipes
    • About me and my Viennese Cusine Foodblog
    • Let's stay in touch! - Contact Me

    Footer

    ↑ nach oben

    Rezepte

    • Feiertagsrezepte
    • Hausmannskost
    • Mehlspeisen
    • Preiswerte Rezepte

    Newsletter

    • Werde Teil der Vienna Sunday Kitchen Community und verpasse keine neuen Rezepte und Tutorials

    Kontakt

    • Über mich
    • Kontakt
    • Impressum & Datenschutzerklärung

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme