Jon sure is spoiled! Last night he got homemade soup that included homemade pasta. Of course, he was spoiling me by doing all the cleaning.
I started off by making the pasta dough in my trusty Kitchenaid mixer. I mixed semolina flour and salt with some olive oil, and then added water until a nice dough was formed. Then, I put the pasta roller attachment on the Kitchenaid and started rolling out the pasta sheets. I was actually making pasta for dinner last night and an upcoming dinner later this week, so the first half of the dough got sliced into long noodles and put aside to dry.
I have often made this soup with orzo, so I decided to slice the rest of the dough into small triangles, squares, and similar shapes. I left the sheets fairly thick, and used my ravioli roller to slice up the dough.
While the pasta bits were drying, I started the soup by mincing lots of garlic…like, really a lot (more than 1 head of garlic!!) and then sautéing the garlic over low heat in a little olive oil. I added in the Aleppo pepper, thyme, and parsley, and then veggie broth, and them left the broth to simmer for about 30 minutes.
When I started the water for the pasta, I also added peas and diced tomatoes to the broth. After everything was cooked and super fragrant, the soup was ready to serve. I put some of the yummy pasta bits in the bottom of each bowl, topping it with the broth. It is a yummy and light soup that doesn’t taste like it has that much garlic in it! Really!