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adawnw1999
Member
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Posted: Fri Feb 23rd, 2007 02:48 pm |
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Hi! I am new here on the forum, but I have been using my mill for almost a year now. I need a recipe that uses durum wheat, especially for pasta. We eat a lot of pasta in our house and it would be great to make my own. I bought a huge bag of durum wheat and then couldn't find any recipes out there that use it. Can anybody help? Thanks!
Angela
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Gigmaster
Member
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Posted: Thu Mar 1st, 2007 05:06 pm |
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We live on fresh pasta around here. This is the basic recipe. You will probably want to get a pasta cutter. They have them at Bread Beckers.
This will ruin you from ever eating that starchy junk from the stores again!
Basic Pasta
12 oz. fresh ground Durum, Hard red, or Hard white wheat.
3 eggs, beaten
1 tsp salt
1 tbsp Olive oil
A very small bit of water, sprinkled in with your hands, if needed.
1. Sift flour and salt together. Pour the flour/salt mix onto your work surface. Make a well in the center of the pile of flour and pour in the eggs and olive oil. with the tip of a fork, bring the flour gently into the egg/oil mixture until you have a stiff, but not too sticky dough. Sprinkle water sparingly on the dough if it appears too dry, but go easy with it. The dough should just barely make a ball.
2. Flour your hands and knead the dough for about 5 minutes, or until it becomes smooth and elastic. Wrap it in cling flim, a sealed baggie or a sealed air-tight container and let it rest for at least 1 hour.
3. When ready to make pasta, cut the dough into 4 pieces. Squeeze the dough into a rectangle roughly the same width as the pasta machine, and dust with flour. Set rollers on your machine to the thickest setting and pass the dough through. Fold it into thirds and pass it through again. Repeat this 3 or four times, then start sending the dough through progressivly thinner settings until you reach #5 (about 2mm)
4. Now, either use the dough as is for lasagne or raviolli, or pass it through spaghetti or fettucini rollers. Place cut pasta on a pasta rack or hang on a wooden spoon to dry for 10 minutes or so before cooking.
Variations: For Wacky Fettuccini (or Spaghetti), make in 2 batches. Add powdered spinach to one batch, and powdered tomato to the other. You get cool red and green pasta that tastes like spinach and tomato
Enjoy!
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