I had already worked my way through most of a 5# sack of freekeh flour...but I had enough to whip up a batch of freekeh pasta! (the freekeh brownie and cracker recipes are still coming...I just got a little sidetracked)
Freekeh Pasta By Hans Butler | Ingredients 2 cups freekeh flour (10oz) 4 whole eggs (8oz) ½ tsp sea salt 2 tbsp sunflower oil (1oz) 2-4 tbs cold water (1-2oz) |
Directions Pulse all ingredients (except water) in a food processor (or mix by hand, using the well method) Slowly add cold water a little at a time (you may need more or less than the recipe calls for) and keep pulsing the food processor, until it comes together in a ball Knead the freekeh ball until it becomes soft and it can form a smooth ball that isn’t sticky; wrap it in plastic and let it rest for 1 hour in a cool spot Bring it to room temperature (about 15 minutes) and separate into 4 smaller dough balls Use cornmeal or freekeh flour to dust rolling surfaces; using a pasta machine (setting 4-5) or rolling pin, roll to about 1mm thickness. Cut into desired shapes; I like pappardelle because it looks rustic and works well with this kind of pasta Make sure to coat the pieces in cornmeal or freekeh flour so they don’t stick together; let chill in a cool place for a ½ hour while you get a pot of salted water to a nice boil. Cook in small batches (so you don’t lower the water temperature too much), it only takes a couple of minutes for it to cook (it’s done after it floats to the top) Enjoy immediately with your topping of choice! Feeds 4-6 humans! | |
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