Tomato leaf pasta

One of our favourite things about growing tomatoes is the smell on a warm day.  That earthy smell comes from the leaves and, contrary to popular belief, they are edible. In the Riverford Field Kitchen we serve them in multiple ways; the small tender leaves are tossed through salads, blended into a pesto or dried and added to soups or stocks.  When we are ‘side shooting’ the plant to encourage growth, we will boil those in water to make tomato stocks so that nothing is wasted.

Making tomato leaf pasta

This recipe is a great way to add a real tomato hit into your pasta dish before adding any tomatoes, it gives it an amazing colour and flavour.

Ingredients

400g flour - 3 large eggs - 60g tomato leaves

Method

Blanch the tomato leaves in boiling water for 12 minutes until tender, then strain and a squeeze all the water out the leaves.

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Put the cooked tomato leaves into a blender with the eggs and blend on high for 10 seconds, scrape down the sides of the blender and blend again for 10 seconds. You should have a completely smooth green liquid.

Tip the flour into a deep bowl.  Make a well in the centre and tip in the egg mix.

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Using a fork mix until roughly combined, then with your hands knead to form a ball.

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Now tip onto a solid work surface and knead for 5-10 minutes until completely smooth and one consistency with no lumps of flour.

Now clingfilm tightly and leave to rest at room temperature for 30 minutes.

Your dough is now ready to roll by hand, or through a pasta machine depending on which type of pasta you’re after.

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How to shape farfelle

You can make your dough into a number of shapes, see our pasta shaping guide here. Lewis went for Farfelle or 'bow tie pasta' when he made his tomato leaf pasta. This video shows how to shape it.
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