Wednesday, September 10, 2014

Sorghum Millet Pasta

I wanted to make up some fresh pasta today to change up an old recipe. I decided to change up my old pasta dough recipe as well.

2/3 cup sorghum flour
2/3 cup millet flour
2/3 cup tapioca starch
3 TB potato starch
2 tsp xanthan gum
1 tsp sea salt

3 large eggs*
2 TB olive oil
1 TB water

* After I made this I kicked myself because I have been meaning to try "flax eggs"(1 TB flax and 3 TB water per egg, mixed well and allowed to gel up)  as a substitute in pasta.....I will next time and add it in but if anyone is willing to experiment please let me know if it works!!!

Carefully measure all the dry ingredients into a mixing bowl. Mix them until well combined.

Make a well in the center and add the eggs, olive oil and water.

Mix on medium until it all starts to come may be tempted at some point to add more water because it looks crumbly, but just be patient and keep mixing it will come together!

Gather it into a ball and hand knead until smooth. Cover with plastic wrap and allow to rest for 30 minutes.

Proceed with your pasta making style. I will be using my KitchenAid Pasta Extruder and making Large Macaroni.

To cook, bring a large pot of water to a low boil , gently add pasta and cook 3-5 minutes to your preferred tenderness (cooking time will largely depend on how long beforehand you made the pasta. I did mine in the am and didnt cook it until mid-afternoon so it had a bit of "drying" time)

 Drain as you would "regular" pasta and use in the recipe of your choice!

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