3 eggs
1 tsp salt
0-1/2 cup Up to 1/2 cup warm water as needed
Up to 1/2 cup sourdough discard (optional)
Instructions
-Mill 1&3/4 cup of Kamut Berries (380g) to make about 3 cups of flour.
-Mix salt into flour
-Pile fresh milled flour onto a clean work surface and make a well in the center of the pile.
-Crack 3 eggs into the well, and gently mix in a circular motion, slowly grabbing a little flour at a time as you go around.
-Once all the egg is combined, check your dough, if it is very dry and shaggy, add warm water 1 TBP at a time, no more than 1/2 cup of water. If you are in a humid area you may not need to add any water at all. This is a dry firm dough, you do not want it to be too wet!
-Knead the dough away from you on your work surface until it is all incorporated and a smooth ball
-Wrap dough in cling film and set aside on your counter for 30 minutes to let it rest.
-After dough has rested, cut the dough in half, and on a floured surface roll one half of the dough out very thin. I have a special rolling pin that has a 2MM measuring guide that helps me keep my dough even,
-Using a knife or pizza cutter, cut noodles to desired shape. I like a more rustic looking noodle for these. But, you could also cut into traditional pasta shapes as well.
-Repeat with second dough ball
-The noodles can be used fresh right away – To Cook fresh, boil salted water, and cook for 2-3 minutes or until to your desired tenderness.
*Alternatively, you could air dry your pasta, and store it once fully dry.
*Lastly, my favorite option is to freeze some for later. Flash freeze for 1-2 hours, then put in a freezer safe container for up to 6 months.
No comments:
Post a Comment