SEATTLE - Michela Tartaglia of the Cucina Casalinga Italian cooking school stopped by New Day NW to share her light summer pasta recipe.
Today we made chitarra (Italian for guitar), a type of pasta that that is cut with a device that resembles guitar strings.
For the pasta dough
3 1/4 cups (400 grams) of durum flour
Make the dough by hand, then using the pasta machine, make the sheets and finally using Chitarra tool to create spaghetti, with the help of a rolling pin.
For the sauce
3 medium zucchini, seeded & sliced
1/4 cup of extra virgin olive oil
2 cloves of garlic
half cup of diced pancetta
handful of cherry tomatoes, halved
chili flakes as desired
8 squash blossoms
Cleaning the squash blossoms:
1. Wash in a bowl of cold water
2. Remove inner pistol & stamen
3. Pat dry with a paper towel
4. Rip into pieces
In a large skillet - brown the garlic in olive oil & discard.
Bring heat up to med-high & toss in veggies & chili flakes.
Sauté until veggies are half cooked (for zucchini about 4 minutes).
Then add pancetta & tomatoes.
Continue sautéing for another couple of minutes until your vegetables are cooked through but not mushy.
Season with salt.
Toss your sauce, fresh cooked pasta & half of the squash blossoms and sauté.
Drizzle with olive oil & sprinkle the remaining squash blossoms on top to decorate.
Michela is getting ready to open a lunch spot in Pike Place called Pasta Casalinga. She says it should be open in about 3 months!
1433 1st Ave
Seattle, WA 98101
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