Friday, October 3, 2008

Fresh Pasta

1 2/3 cups unbleached white flour
1/2 cup chickpea flour (they sell bags of this at Fruit World)
2/3 cup water
1/2 - 3/4 teaspoon salt (this is optional. due to this being egg less it will taste a little bland, so the amount of salt, if any, is to up to you)
NOTE: If you want to make lasagna sheets or dough for ravioli, add 1 tablespoon olive oil to make the dough more suitable for stretching and shaping.

Mix the white flour, chickpea flour and salt together in a large bowl.
Slowly pour in the water and stir with a fork until the dough starts to come together into a ball/
Knead the dough on a lightly floured board for about 10 minutes, or until the dough becomes smooth. (Note: Humidity makes the dough harder to work with).
Place the dough in a plastic bag and let it sit for at least 10 minutes.

Roll out the dough and cut into small-medium portions. Keep what you aren't currently working with in the plastic bag.
Roll each piece on a floured surface until it is about 1/2cm thick. Keep flouring the dough and the board to prevent sticking.
Cut your pasta to your desired width and length with a sharp knife.
Shake these a little to get rid of excess flour coating.

To cook, drop the pasta in to a large pot of boiling salted water.
Cover the pot with a lid and remove when the water starts boiling again.
Thin and fine noodles will only take about 5-10 seconds to cook, while thicker noodles will take about 15-30 seconds.

Drain the pasta and serve with your favorite sauce.


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