Culinary Technique - Pasta
Hard vegetables can be used to make tasty “pasta.” Simply slice them into tagliatelle-like ribbons with a peeler or grater. The most suitable vegetables for this are asparagus, zucchini, peppers, parsnip and carrots. Vegetable noodles can be served as a main dish or as a side dish. For people who are allergic to gluten, they offer an appealing alternative to wheat-based pasta. Vegetables cut into ribbons can also be eaten raw. Sprinkle on some oil, lemon juice or vinegar, add a little salt and let them marinate for a few hours to soften them. Cut them as desired and let them dry. You can find ready-made pasta in the stores that’s been coloured with carrot, beetroot, or spinach juice, with fresh herbs, or with truffles.
- Clean and wash the vegetables. Slice them into thin ribbons with a vegetable peeler.
- Cook them al dente in boiling water.
- Stew them briefly with your favourite seasoning.