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Thyme Linguine Recipe

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Thyme Linguine Recipe
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Servings
4
Ingredients
Caramelized Spring Onion and Garlic Sauce
  • 6 tbsp extra virgin olive oil add 3 tbsp at the end
  • 6 spring onions thinly sliced, with the white and light green part of the onion separated from the dark green part
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 1/2 tsp fresh thyme leaves
  • sea salt to taste
Homemade Thyme Linguine Pasta
  • 2 cups all-purpose flour
  • 2 tsp fresh thyme leaves
  • 1 tsp salt
  • 2 eggs
  • 1 tbsp extra virgin olive oil
  • 3 tbsp water
Servings
4
Ingredients
Caramelized Spring Onion and Garlic Sauce
  • 6 tbsp extra virgin olive oil add 3 tbsp at the end
  • 6 spring onions thinly sliced, with the white and light green part of the onion separated from the dark green part
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 1/2 tsp fresh thyme leaves
  • sea salt to taste
Homemade Thyme Linguine Pasta
  • 2 cups all-purpose flour
  • 2 tsp fresh thyme leaves
  • 1 tsp salt
  • 2 eggs
  • 1 tbsp extra virgin olive oil
  • 3 tbsp water
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Sauce
  1. For the caramelized spring onion and garlic sauce, heat the olive oil over medium-low heat and add the yellow onion. Sauté for 5 minutes, stirring twice, then add the white and light green parts of the spring onion and reduce heat to low. Continue cooking over low heat until the onions turn lightly golden, about 20 minutes more, stirring every 5 minutes. Incorporate the garlic, cooking until it is softened and fragrant, about 5 minutes more, stirring twice.
Pasta
  1. For the pasta, mix together the flour, thyme, and salt in a medium bowl. Empty out the mixture onto a clean flat working surface and make a well in the middle. Add the eggs, olive oil, and water to the well and use a fork to gradually whisk the mixture in the well, taking care not to break the wall of flour. Gradually whisk in some of the flour until the mixture is thick enough to where you can knead in the remaining flour by hand. Knead the dough until a smooth golden dough forms, about 3 to 5 minutes.
  2. Form the dough into a ball, then pat it out into an oval. Use a pizza cutter to cut the oval into 4 long strips. Take one of the strips and set it on a lightly floured surface. Gently roll the dough out a bit lengthwise until it is about 1/4- inch thick. Using a pasta press set to thickness level 1, pass the strip of dough through. Repeat again with the press set to thickness level 3, and once more with the press set to thickness level 5. Very lightly flour both sides of the thin long rectangle of dough and set it aside. Repeat this process with the remaining three strips of dough.
  3. Bring a large pot of water to a boil with a teaspoon of salt. Using a pasta press, pass each strip through the linguine cutting tool, and immediately add the linguine to the pot of boiling water. Allow it to cook for 3 to 5 minutes. Strain and toss with the caramelized onion mixture, thyme leaves, and sliced dark green onion. Salt to taste and serve.

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