In honor of the early season profusion of tender chives, and the birthday of legendary chef Marcia Kiesel... I decided to riff on her extraordinary chive pasta... usually made with egg pasta.
But I'm having such fun and success with eggless pasta that I thought I'd marry the two!
In a food processor, mix 3/4 C rough chopped chives, 1C semolina, 1C AP flour, and a pinch of salt. Process for about a minute to chop the chives further and release some of their moisture. Thanks to that moisture, you only need to add about 1/2 C water (with the processor running).
As soon as the dough starts to form a ball, stop the machine, remove the dough, wrap it in plastic and let it rest in the fridge for at least an hour.
Then roll it and cut it like any other pasta. You may need to dust liberally with flour because of the wetness of the chives.
I like to serve it very simply with cream, Parmesan and more chives... or the blossoms, if you have them. Or a simple decadent drizzle with melted butter and Parmesan also fits the bill quite nicely!!!
Alongside, we had a few gorgeous leaves of mixed greens from the garden with what I consider the greatest vinaigrette ever: sherry vinegar, Austrian pumpkinseed oil, and a dash of home-smoked salt.
Happy fresh herb season! And Happy Birthday, Chef Kiesel! You inspire... constantly.