This week under the Bare Essentials spotlight: a possible cure to a miserable summer Pasta Making
Is this the worst summer ever??? I think YES 😦 On the bright side since we cannot go out it is perfect for all those things you always wanted to do and never got to do… Like using this pasta maker that I bought at least a year ago…
When I was watching Saturday’s kitchen and James Martin was talking about pasta, he stated that the secret to easy pasta is double zero flour…. well I obviously like a challenge 🙂 I have never made pasta before, but since I have eliminated most refined food from my diet I thought go for it….
So I made wholemeal and buckwheat pasta and do you know what, the result was yummy, not your typical smooth pasta that you get in a pack but a more wholesome more grainy pasta. I actually loved the texture. I managed to make it fairly thin and served it with a seafood sauce. It did take hours!!! Unfortunately by the time the sauce was ready the natural light was gone and I missed my opportunity to take pictures. Oh well next time…
Honey, my goddaughter and I spent most of the afternoon kneading, folding, mixing, rolling and giggling. It’s amazing how us, mere humans learn efficiency so quickly! We created a system, we improvised on the fact that we had no “pasta tree”, so we hung them on a string and WE MADE PASTA… and very good tagliatelle for that matter.
So how did we do it…
But hang on. First what are buckwheat and wholemeal …..
Buckwheat ˈbʌkwiːt/ noun
An Asian plant of the dock family, producing starchy seeds that are used for fodder and also milled into flour which is widely used in France and makes delicious pancake.
Wholemeal ˈˈhəʊlmiːl/ noun
Whole-wheat flour (in the US) or wholemeal flour (in the UK) is a powdery substance, a basic food ingredient, derived by grinding or mashing the whole grain of wheat, also known as the wheatberry. Wholemeal flour is used in baking of breads and other baked goods, and also typically mixed with other lighter “white” unbleached or bleached flours (that have been treated with flour bleaching agent(s)) to restore nutrients to the white flours (especially fiber, protein, and vitamins), texture, and body that are lost in milling and other processing to the finished baked goods or other food(s).
Serves 4 – What you will need:
- 150g of whole wheat flour
- 50g of buckwheat flour
- 3 tsp of olive oil
- 1 tsp of salt
- a cup of water
To prep the dough, in a mixing bowl add all the flour and the salt, create a well in the middle of the mixture in the bowl. Add the olive oil and about 2 tbsp of water in the centre.
Tip out the dough onto a well-floured, flat surface . Knead the dough to fully mix and make the dough smoother. At this point you might need to add a little more water; what you are looking for is a smooth non sticky consistency.Wrap in cloth and leave to rest in a cool place for 1 hour.
Now cut the dough into 4 pieces. Flatten each piece with a rolling pin, about 5mm thick. Fold over the dough and pass it through the pasta machine at its widest setting, refolding and rolling 5 times on the same setting, this is the tricky bit, but keep at it until you get a rectangular-ish.
You are now ready to roll out your pasta. Start with the machine at its widest setting, pass the dough through the rollers, I like to fold 1 time on each settings until number 5, I find that it works the dough better which is important to get its al dente texture. Repeat this process, decreasing the setting grade by grade with each roll.
Once you’ve rolled your pasta do cut it straight away. Pasta dries faster than you think, so be quick! Then hang on a pasta tree or a homemade pasta line 🙂
And voilà… Bon appetit ♥♥♥