Zucchini Pasta

Recipe courtesy Amanda Cohen
TOTAL TIME: 25 hr 20 min
Prep: 1 hr
Inactive Prep: 24 hr
Cook: 20 min
YIELD: 4 servings
LEVEL: Intermediate

ingredients

PASTA:
  • 1 cup all-purpose flour, plus extra as needed
  • 6 tablespoons mint puree*
  • 2 tablespoons tarragon puree*
  • Salt
  • 2 tablespoons beaten egg
  • 1/2 teaspoon olive oil
  • 1/4 cup semolina, for dusting pasta
  • *Cook's Note: It must be blanched, shocked and then pureed
    YOGURT SAUCE:
    • 1 (16-ounce) container Labneh (yogurt cheese)
    • 1/2 teaspoon saffron threads
      SPICE MIX:
      • 1 tablespoon cumin, toasted and ground
      • 1 tablespoon coriander, toasted and ground
      • 1 tablespoon dried parsley
      • 2 teaspoons granulated garlic
      • 2 teaspoons ground chile powder
      • 1 teaspoon granulated onion
      • 1/2 teaspoon sumac
      • 1/2 teaspoon za'atar
      • Pinch ground allspice
      • Pinch crushed red chile pepper
      • Pinch freshly ground black pepper
        FALAFEL BALLS:
        • 1 cup soaked chickpeas
        • 3/4 cup chopped fresh cilantro leaves
        • 3/4 cup chopped fresh parsley leaves
        • 1/2 cup diced red onion
        • 5 cloves garlic, chopped
        • 1 1/2 tablespoons Spice Mix, recipe follows
        • Salt
        • 1/8 teaspoon baking soda
          PICKLED RED ONIONS:
          • 1 red onion, thinly sliced
          • 1/4 cup lime juice
          • Salt
            PICKLED SQUASH BLOSSOMS RELISH:
            • 1 cup sugar
            • 1 teaspoon salt
            • 1 1/2 cups rice vinegar
            • 1 pound squash blossoms
              PRESERVED ZUCCHINI:
              • 2 pounds zucchini, sliced
              • 1/4 cup salt
              • 10 cloves garlic
              • 2 cups olive oil
              • 1 tablespoon sugar
              • 2 tablespoons apple cider vinegar
              • 1 cup fresh tarragon leaves
              • 1 cup fresh mint leaves
                ZUCCHINI CHIPS:
                • 1 pound zucchini, grated
                    ZUCCHINI RIBBONS:
                    • 2 pounds zucchini
                    • 1/2 cup olive oil
                    • 2 cloves garlic, chopped
                    • Salt
                    recipe tools
                    • COMMENT ON THIS PROJECT

                          

                      Sign in

                      All fields are required.

                      E-mail Address:

                      Password:

                      Remember me on this computer

                      Signing in

                      Please enter your email address and we will send your password

                      E-mail Address

                      Your password has been sent and should arrive in your mailbox very soon.

                      Not a member?

                      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

                      It's free and easy.

                    • Print Recipe

                    Directions

                    For the pasta:
                    In food processor or by hand, mix the flour, tarragon puree, and mint puree. Add 1 teaspoon salt, the beaten egg, and oil. Mix until the dough feels silky.

                    Wrap in plastic wrap and let sit for 1/2 hour. Roll the pasta out to setting number 4 on your pasta roller. You might need to add extra flour if the dough feels sticky. Cut each slab of pasta dough into 1/8-inch strands. Sprinkle with semolina flour and let dry out.

                    For the yogurt sauce:

                    In a blender mix the yogurt and saffron until smooth.

                    For the spice mix:

                    Add the ground cumin, coriander, parsley, granulated garlic, chile powder, granulated onion, sumac, za'atar, allspice, red chile pepper, and pepper to a container with a tight fitting lid and store for up to 6 months.

                    For the falafel balls:

                    Pulse the chickpeas, cilantro, parsley, red onion, garlic, spice mix, 1/2 tablespoon salt, and baking soda together in a food processor until the chickpeas are small pebbles.

                    Roll the mixture into little balls about the size of a large marble - smaller than a golf ball, bigger than a large marble, roughly.

                    For the pickled red onions:

                    Mix the red onion with 1/2 tablespoon salt and 2 tablespoons lime juice. Let sit for 2 hours and then massage the onions until they feel soft. Rinse onions under cold water. Mix again with the remaining 1/2 tablespoon salt and 2 tablespoons lime juice. After sitting for 24 hours it will be ready to use.

                    For the squash blossoms relish:

                    Heat the sugar, salt and vinegar until the mixture reaches a low boil. Let cool. Pour over the blossoms and let it sit until the blossoms have softened.

                    For the preserved zucchini:

                    Soften the zucchini with 1/4 cup salt for 1 hour. Rinse the zucchini. Blend the garlic and olive oil. Heat the oil mixture to a soft boil. Add the sugar and vinegar to the mixture and return it to a boil. Turn off the mixture and let cool down to a warm temperature. Put the zucchini, tarragon, and mint into a quart container and pour the warm oil to completely cover. Let the container sit in the refrigerator for at least 1 day.

                    For the relish:

                    Heat a grill and lightly grease the grate. Grill the zucchini until grill lines and char marks have formed. Dice the grilled zucchini. Chop squash blossoms. Mix the blossoms and the zucchini together.

                    Zucchini chips:

                    Either in a dehydrator, or an oven on its lowest setting, make 2-inch flat rounds with the grated zucchini. Let it dry for at least 4 hours. Dry until satisfied with firmness.

                    Zucchini ribbons and serving:

                    Using a spiral machine or mandoline, make a very long, thin strip of zucchini. In a pan over medium heat add 2 tablespoons oil and garlic. Add the yogurt sauce and water to thin out to desired consistency. Add the zucchini ribbons. In a boiling pot of water add 1/2 the pasta. Cook for 2 minutes, remove with slotted spoon and then add to the yogurt sauce. Mix all together and then divide evenly among 4 plates.

                    In another pan heat the rest of the oil over medium-high heat and then add the 12 falafel balls. Cook for 5 minutes. Place 3 falafel balls into each bowl. Place 3 tablespoons of the zucchini relish on top of each pasta. Set a zucchini chip on top of the relish and sprinkle with the pickled red onions.

                    COMMENT ON THIS PROJECT

                        

                    Sign in

                    All fields are required.

                    E-mail Address:

                    Password:

                    Remember me on this computer

                    Signing in

                    Please enter your email address and we will send your password

                    E-mail Address

                    Your password has been sent and should arrive in your mailbox very soon.

                    Not a member?

                    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

                    It's free and easy.

                    Review This Recipe

                    You must be logged in to review this recipe.

                    Advertisement

                    On TV

                    *ALL TIMES EASTERN
                    ON AIR
                    NOW
                    TONIGHT
                    10:00
                    PM

                    Get Cooking Channel on your TV.