This week’s local meal was homemade fettuccine with lentils and shaved cheese.
- the fettuccine was homemade using soft spring wheat (from Wild Hive Farm), an egg (from Ox Hollow Farm) and olive oil and salt from out there.
- the dried lentils came from the organic bulk container at the natural foods store (not local) and were cooked with carrots and celeriac (from Riverbank Farm) and local garlic.
- the shaved sheep cheese is from Sankow’s Beaver Brook.
Wild, flowing, fettuccine:
Truth be known, soft spring wheat isn’t the best for pasta; it’s good for cakes and cookies. I do have red hard winter wheat, but only the whole wheat variety, which is not my favorite pasta flavor. What I really like is semolina pasta but I do not have a local source for durum wheat. So, soft spring wheat pasta it is…not bad, just not world class.
Ack, all these Challengers making homemade pasta recently, I feel like I’m missing out! Nobutreally, your meal sounds really good. I’d never have thought to pair lentils with pasta – did you keep the lentils dry-ish or use liquid to make it like a stew/sauce?