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« Creamy 4th of July Potato Salad (Blue Cheese) | Main | Porterhouse »
Tuesday
Jun152010

Simple Wheat Pasta

    

  • 2 Cups Wheat Flour
  • 2 Eggs
  • 1 TBSP Olive Oil
  • 1 TSP Salt
  • 1 to 2 Cups Water 

     I wish that I had documented Jess sauce as it was bright, rich and fresh and assembled on her instinct, I believe.  This wheat pasta may or may not be proper but this is what I did.

     I placed the wheat flour in a mound right on the cutting board, then made a well in the center.  Into that well, I dropped two whole eggs and scrambled them with a fork, working in the olive oil and salt.  Once the egg mixture was fairly homogeneous, I began pulling in and incorporating the flour. I then added about a cup of water in small additions to loosen the dough.  Once I had most of the flour worked in, I abandoned the fork and began kneading the pasta.  In this state the wheat flour is very tough so put your shoulder into it and work out those aggressions.  About five minutes in, the dough was ready for the roller.

     We're fortunate to have the Kitchen Aid pasta accessory.  I broke the dough into fourths, pointed the leading edge and began feeding it through the rollers.  Fold in half, feed, fold in half, rotate 90 degrees and feed and repeat...very therapeutic.  After several iterations, I swapped out to the pasta cutter which yielded the perfect strands above.  Flour and toss the pile to keep them from sticking together.

     Since this was a wheat pasta, the cook time was longer.  In fact, Jess commented it was still too toothy after about five minutes, so I set it back to the boil for an additional five minutes which seemed to do the trick. 


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