Homemade Pasta with Raw Sauce and Arugula Salad

Dear Turkey,

This meal is so good

And it's so weird that there's no

Garlic or onions

Homemade Pasta with Raw Sauce and Arugula Salad

(serves 4)

For the pasta:

Ingredients:

- 2 1/4 c white whole wheat flour

- 3 eggs

- 1/2 t salt

Instructions:

-  Combine flour and salt. Make a well in the middle and add eggs. Gently mix in the eggs, first with a fork and then with your hands. Knead until a ball forms. I had to add about 1/2 c water to get there, but you should err on the side of less water if you can. Knead for about 5-7 minutes total and be prepared to muscle it (or do it in your kitchen aid). Cover with a damp towel and let rest 20-30 minutes. It's totally possible to roll this pasta out by hand and slice it into noodles (muscles required), or run it through your pasta machine (either an old-fashioned one or the kitchen aid attachment). 

- Cook in well-salted and oiled water until just al dente. Drain and return to the pasta pot, toss with oil, and keep warm until serving.

For the sauce:

Ingredients:

- 3-4 interesting tomatoes (not too juicy), diced

- 1-3 T olive oil (use the good stuff)

- juice and zest of 1-2 lemons

- 1-2 t fresh basil, cut up

- salt and pepper

- freshly grated parm, for garnish

Instructions:

- Combine everything except parm and season to taste. Let stand 10-30 minutes.

- Toss with cooked pasta or plate the pasta and spoon sauce on top. Top with parm. You can eat this warm or room temperature.

For the salad:

Ingredients:

- 6-8 c fresh arugula

- juice and zest of 1-3 lemons

- 2-4 T olive oil, or to taste (use the good stuff)

- salt and pepper

- 10-20 ribbons of fresh parm, made with a vegetable peeler or a cheese cutter

Instructions:

- Combine everything except parm and toss well. Season to taste and top with parm ribbons.

Enjoy,

Tofu