Our lovely CSA (Riverdog Farm) had given us Kabocha squash several weeks in a row, so we had to do something with it. This is one of the reasons why we belong to a CSA, and one of the recurring challenges with our weekly produce box. Every Wednesday we pick up the box of produce, not knowing what’s in it, and every week we try to use it all up. Or, well, give it away, if it’s something particularly wrong, like that absolutely disgusting Romanesque Broccoli.
In any event, we’ve got all of this squash. So, we baked it, pureed it, and turned it into noodles. Basically, take semolina flour, give it a spin in the food processor with the cutting blade and your herbs (fresh rosemary, onion maybe), and then add your squash. When things have come together into a somewhat moist ball, pull it out and refrigerate overnight. (The resting step doesn’t have to go overnight, but it hydrates the flour quite well, and will make the noodling process easier.) Divide the dough into manageable bits, roll out, run through your pasta roller if you’ve got one, or simply roll as thinly as you can, and cut with a pizza cutter. You’re done, there, but we went the extra step of laying them out for our food dehydrator & running them overnight, so that they’d store well.
Nice, toothsome, thick noodles. Relatives took them all.
To find more about CSA’s, check out KQED’s Blog Entry about them.
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Yum, Yum !!
a relative
I can’t even tell you how guilty I feel about that stupid Romanesque broccoli or whatever it is… (Do you know people grow that stuff because it looks like fractals?!) I hate to toss it, but I don’t even think Mom’s turtle would eat it.