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fresh pasta on drying rack

Wide Noodle Pasta with Semolina and Einkorn Flour

  • Author: Casey
  • Prep Time: 1.5 hours
  • Cook Time: 1 minute
  • Total Time: 1.5 hours
  • Yield: 4 servings 1x
  • Category: pasta
  • Cuisine: Italian
  • Diet: Vegan

Description

A recipe for wide noodled pasta.

Ingredients

Scale
  • 1 cup einkorn flour
  • 1 cup fine semolina flour
  • 10 tablespoons water, or as needed
  • cornstarch or extra semolina flour
  • salt
  • olive oil

Instructions

  1. Add the einkorn flour and semolina flour to a large bowl and mix until blended.
  2. Make a well in the center and add 10 tablespoons of water. If your weather is very humid, you might want to add a scant 10th tablespoon, since you don’t want your dough too moist. If your environment is very dry, you might want to add a splash more water. 
  3. Begin to knead, pulling a piece of the dough from underneath and smoothing it into the center of the dough. Take a quarter turn, and do the same. Continue kneading for 10 MINUTES! Yes, you heard me. No whining. 😉 It’ll take some muscle, especially because the semolina is a high-gluten flour. This will help bolster the texture of the low-gluten einkorn. You want this gluten to develop so that your pasta holds up in the water. As you knead, you’ll watch the dough go from dry and shaggy, to moist and crumbly, and, finally, to a super smooth, elastic ball.
  4. Wrap your dough in plastic wrap and let it rest for one hour.
  5. Once an hour is up, divide the dough in six portions. Keep all but one wrapped in plastic wrap to keep them from drying out. If you need to, sprinkle extra semolina flour or cornstarch to keep the dough from sticking. (Don’t use all-purpose or einkorn flour.)
  6. Roll one dough ball out to a rectangle and then as thin as you can using a rolling pin or to number 5 on a pasta maker.
  7. Using a pizza cutter or sharp knife, cut into noodles 3/4 inch thick and 1 foot long.
  8. Place your pasta on a drying rack or lay flat on a piece of parchment. It may be too sticky to make into bird nests.
  9. Continue with the remaining dough balls.
  10. Bring a large pot of well-salted water to a boil. Add 1 tablespoon olive oil. When it’s at a rolling boil add all your pasta at once and stir. Set a timer immediately and cook for NOT EVEN A MINUTE. 45 seconds is honestly best.
  11. Plate the pasta immediately, then add olive oil or your pasta sauce to keep it from sticking.

Keywords: vegan, ancient gains, Einkorn flour, Semolina flour, vegetarian, pasta, Italian food, noodles, slow food, fresh

Find it online: https://pithandrind.com/fresh-pasta-with-semolina-and-einkorn-flour/