Welcome to Cooking with the BPL Staff. We are going to post cooking projects, like bread-making or pickling.  See below for the schedule. We're going to poll the group to determine later cooking recipes/projects. Join us on Zoom to talk about what you made, your favorite meals, maybe restaurants you are missing, just all things food.

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Here is the basic pasta that we're making this week. Jodi recommends substituting half a cup of regular flour to make it easier to knead and shape. She often has this with a pesto sauce or a clam sauce. And her two sons like making it with her.

Bob's Red Mill Pasta Recipe

1 1/2 cups Bob's Red Mill Semolina Pasta Flour

1/2 tsp Salt

2 eggs, beaten

2 Tbsp water

2 Tbsp Olive Oil

On a clean work surface, combine semolina and salt. Make a well in the center and pour in eggs, water, and oil. Combine with hands or dough scraper to make a stiff dough.

Knead for 10 minutes, or until dough is smooth and elastic. There should be no dry or cracked edges. Wrap dough in a towel or place in a plastic bag and let rest for 20 minutes.

While we let it rest, we'll make our pesto!

On a lightly floured surface, roll to desire thickness and cut as desired or follow manufacturer's instructions for use with a pasta machine.

Bring a large pot of salted water to boil. Add pasta and cook until tender, 3-5 minutes.

Note: When making lasagna, you do not need to boil the pasta.

Makes 6 servings.

Walnut pesto recipe. Usually pesto is made with pine nuts but a few years ago a vendor at a farmer's market suggested I try walnuts instead. They're local to California and less expensive. The flavor is a bit different, so you you substitute pine nuts if you prefer. 

Ingredients

• 4 cups basil leaves
• 3 cloves garlic peeled
• 1/2 cup walnuts toasted
• 1/2 cup parmesan-reggiano
• zest and juice of one lemon
• 1/4 teaspoon red pepper flakes
• 1/2 cup extra virgin olive oil more as needed
• 1/2 teaspoon freshly cracked black pepper
• 1 teaspoon kosher salt

Instructions

• To the bowl of a food processor or Vitamix blender add basil, garlic, walnuts, parmesan, lemon zest, juice, and red pepper flakes.

• Pulse a few times to break down the basil.

• In a steady stream add olive oil, pulsing until olive oil is blended into other ingredients and mixture forms a loose paste. If your pesto is too thick, add additional olive oil one tablespoon at a time until you reach the desired consistency.

• Season with salt and pepper

Source: https://www.garlicandzest.com/basil-and-walnut-pesto/

August 12--

August 26-