Make the dough and let it rest:
This is a buckwheat and semolina dough.
Then roll it to the desired thickness:
Then cut as desired - this is a fettuccine:
Start the water boiling and lay the pasta aside - boil when ready. Then drain, rinse and keep warm (for no more than 10 minutes):
Prepare the fresh veg:
Mince the herbs and pepper:
Marinate with Italian salad dressing:
Sweat the herbs and onion in olive oil with a dash of salt. Add toasted pine nuts to the mix:
Turn off the heat and add the tomatoes. You don't want to cook them, just allow them to soften slightly:
Add ripe green olives (not the pickled variety) and julienned green peppers:
Pasta Fresca, served with sauteed green beans and (veggie) sausage.