Hilary's Ode to Second Street Market

I love Second Street market. I go every chance I get. I love to go in the morning and get a delicious crepe from Crepe Boheme. I find it comforting to see my favorite farmers and vendors selling their produce and wares. I try to buy as many of my groceries as possible from Second Street Market.

I am publishing this recipe that I created. Every single item can be purchased at the market. Enjoy!
I have included my recipe for Pasta Fresca. This is a family recipe that I am proud to share with you.

Second Street Market Pasta
Serves 4

Ingredients:
1 1/2 pounds fresh pasta (see recipe bellow.)
2 large Heirloom tomatoes from Ben and Emily of Mile Creek Farm
1/2 pound round of fresh Mozzarella cheese from Blue Jacket Dairy
1/2 cup of fresh Basil (I recommend Mile Creek Farm or Little Creek Gardens)
2 cloves of garlic from Little Creek Gardens
1/2 cup olive oil
1/2 -1 teaspoon of red pepper flakes to taste (I get mine at the spice rack)
Salt and Pepper to taste

Preparation:

Set pot of water to boil. Cook fresh pasta for approximately 2-3 minutes. Salt water generously.
Dice heirloom tomatoes. Reserve the juice in a separate bowl.
Dice the mozzarella into generous chunks.
Finely dice the garlic cloves. Place garlic cloves, oil, and red pepper flakes in a large frying pan. Heat on medium to low heat. Be careful not to burn the garlic! When the garlic is cooked, carefully whisk the olive oil mixture into the reserved tomato juice. This should make a very fine dressing.
When the pasta is cooked, drain the water. In the same pot, mix the dressing, tomatoes, basil, and mozzarella cheese. Add salt and pepper to taste. Serve immediately.

Acquilano Family Pasta Fresca

2 1/4 cups semolina flour, plus extra for dusting (I get mine from the Spice Rack).
2 fresh eggs (I like the Pork Lady's eggs the best, though I also like Garber Farm's eggs).
Warm Water

On a large, flat (clean!) surface, Make a mountain with the flour. Make a hole in the middle (it should resemble something like a nest). Crack the two eggs into the hole. Mix with a fork vigorously. Use hands to fully incorporate the egg into the flour. If the dough is too crumbly, add warm water. If the dough is too moist, add more flour. Divide dough into fourths.

I use an Imperia Simplex pasta machine to stretch, flatten, and cut the pasta. You can do this by hand, the old fashion way, using a rolling pin and a knife. Take one fourth, rolling it out once. Cut in Half. Roll out again. Repeat depending on the thickness of pasta desired. You could even use cookie cutters to make fun shapes. My grandmother used to do that when we were kids.

Mangia! (That's Italian, for eat!)

Comments

[Bill Pote]

Thanks Hilary - AWESOME info!