Lavender Scampi with fresh homemade pasta was decided on after we indulged ourselves in pastries at Skirtz and Johnston, and Honey Lavender gelato and espresso at Dojo Gelato.
- 9 local eggs (from Madison's at Findlay Market)
- 27 ounces of flour
- 4 tbsp olive oil
- Put flour in a bowl and make a hole in the middle of the flour.
- Crack all eggs inside of hole in flour. Slowly incorporate the flour into the eggs with your hands. This is fun. You get quick messy.
- Add enough olive oil to make dough firm buy pliable.
- Turn out dough and kneed for 5-10 minutes until the dough is shiny (not just from the oil).
- Wrap up in a reusable plastic bag and set aside for at least 30 - 1 hour. (you can also let it sit in the fridge for 24 hours.)
- Cut into 12 pieces and roll out using a Kitchen pasta attachment.
- We used only 1 piece for the following recipe. So we put the rest on a pasta dryer that Les made for me. That can be saved dried for about a month (but it's definitely better completely fresh.)
- 1 lb raw shrimp (peeled and deveined)
- 1 lb asparagus - from Gorman Heritage Farm
- 1/2 cup olive oil reserve 2 tbsp for pan
- 1 tbsp capers (can sub pickled nasturtium seeds)
- 1 tbsp ground lavender flowers - From Gorman Heritage Farm
- 1 tsp honey
- Juice of 1 lemon and peel + juice of half another lemon for topping
- 2 cups white wine (look for something dry and mineral tasting) - bought at Market Vines
- 4 tbsp butter
- 5 cloves garlic coarsely chopped - from Madison's (our sprouted already sadly)
- 1/2 cup fresh parsley chopped - from our garden
- Marinate shrimp in olive oil, lavender, salt, pepper, lemon juice, and honey for 1 hour. After 1 hour drain shrimp and set aside marinade
- Heat 2 tbsp olive in bottom of pan. Place garlic and shrimp in the pan and cook evenly for 2 minutes. Flip shrimp and cook for an additional 2 minutes. Remove shrimp with slotted spoon to keep oil in the pan.
- Throw in asparagus and marinade and boil. Scrape any brown bits of the pan into the sauce. Once asparagus is tender, about 5-10 minutes, toss shrimp with chopped parsley back to the pan.
- While preparing the scampi bring water to boil with salt (the water should be quite salty - like the Mediterranean Sea). Toss fresh pasta into the water and boil for about 4 minutes. (this will be longer if you are using dry pasta)
- Strain pasta and top with the scampi. Garnish with a good amount of fresh lemon juice and a spring of parsley. We also added some delicious sourdough bread.