I swear, if I was I stay at home hubby I’d be making pasta twice a week.
Ok, maybe once a fortnight.
Alright, let’s be realistic and say I’d be making it once every couple of months. So much easier to open a packet, right? I’m just as uninterested as the next person.
Yet sometimes it’s rewarding getting down and dirty with firm finger and wrist action and a lump of dough; producing some kind of pasta that can be used fresh, or dried and used over the coming weeks.
Kinda like the pici I made for this recipe. This style of pasta is probably one of the easiest to construct. No machinery required – just a rolling pin, a knife and your two hands.
I’ve thrown a little squid ink into the dough, as I wanted the pasta I was serving to really complement the scallops I was about to prepare.
It may look complicated, but this dish only requires a few steps – providing the pasta is made in advance.
psssst … or use the packet stuff!
Fresh scallops seared in butter, removed, then the butter is emulsified with a good splash of fresh lime juice. Throw the cooked pasta into the sauce, dish it up with the scallops and it’s done.
Garnish-wise, I’ve scattered a few shimeji mushrooms about the plate. They were on special due to being a couple of days from hitting the use by date. Still perfectly fine.
As for the other stuff – I sliced a bit of black garlic over it, threw a few wild fennel fronds I foraged from up the road and dolled it up with nasturtium leaves from my garden. Oh, and native violets from the kerbside garden.
Lastly, a good dose of finger lime from my little stash that’s stored in the freezer from last season. I do have some nearly ripe ones growing on one of my trees, but they’re still a bit off harvest time.
I probably should start thinking about what to do with them!