dinner tonight: pappardelle fermented noodles with fennel meatballs in a pink chicken cream sauce

N O O D L E S

prepped dough from the freezer. 

Defrosted then used the KitchenAid pasta roller to roll out sheets then I let them sit to firm up beforehand cutting into 1/4 inch widths.

I use a large stock filled with water and salted like seawater. 

Once boiling drop the cut pasta into the water, this should take only a few minutes. I pull the noodles out to taste and see if they are al dente enough before I drop them into the hot sauce. 

see sourdough noodle recipe 

http://cozinhaslave.blogspot.com/2020/11/sourdough-pasta.html

F E N N E L  M E A T B A L L S 

1lbs ground turkey

1/2 medium onion

2 cloves garlic

2- 3 handful of breadcrumbs - I used sourdough leftover bread crumbs and too much needed to back off 

1 tsp coriander 

1/2 tsp sugar

1 tsp red chili flakes

1 tsp salt than more to taste

2 tsp white wine

1/2 cup parmesan or pecorino or any hard Italian cheese

handfuls of herbs from the garden: fennel, oregano, parsley, basil

mix together then form into balls and saute till cooked thru

P I N K  S A U C E

1/2 onion  diced

2 cloves garlic minced

1/2 zucchini julienned 

2 cups fresh spinach

1/2 cube chicken bouillon

1 - 2 cups water (can be water from the pasta if you've made the pasta) 

1 tsp kosher salt

1/4 cup white wine

1/4 cup heavy cream 

1-2 tbsp tomato paste 

herbs: oregano, basil, fennel fronds, parsley - chopped up and place at the end of the sauce

saute onions and garlic with some salt, let them soften.

add zucchini and let soften.

add wine and stir then add water, tomato paste, and a few fresh herbs and simmer for a few minutes. 

towards the end add the spinach, cream, and rest of the herbs. this is when I added the meatballs to warm up.

F I N I S H

add the cooked pasta to the sauce that has the meatballs warmed up in the sauce.

add more hard cheese and herbs a the end then serve