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WHOLEMEAL SPELT & SEMOLINA FETTUCCINE
Sunday, September 20, 2009Posted by
ZOMT
2 Comments
This pasta is much healthier for you than a normal white flour version. It also tastes beautiful and was so perfect for the pesto I made.
I wish I had a pasta maker though because I struggled to roll this out thin enough in my tiny kitchen; I literally ran out of bench space! Still, it was lovely and rustic and still cooked through perfectly. I also used this recipe to make orrechiette.
I wish I had a pasta maker though because I struggled to roll this out thin enough in my tiny kitchen; I literally ran out of bench space! Still, it was lovely and rustic and still cooked through perfectly. I also used this recipe to make orrechiette.
Wholemeal Spelt & Semolina Fettuccine
from epicurious
Ingredients
2 cups semolina
2 cups wholemeal Spelt flour
1 generous pinch salt
1/2 cup lukewarm water
Method
In a large bowl stir together semolina and flour and form a well in center. Add water and a generous pinch of salt to well and with a fork gradually incorporated semolina mixture until a dough is formed (some of the mixture will not be incorporated). On a work surface knead dough, incorporating more semolina mixture from bowl as necessary and discard any hard clumps, until smooth and elastic, about 8 minutes. Divide dough into 8 pieces and wrap separately in plastic wrap.
from epicurious
Ingredients
2 cups semolina
2 cups wholemeal Spelt flour
1 generous pinch salt
1/2 cup lukewarm water
Method
In a large bowl stir together semolina and flour and form a well in center. Add water and a generous pinch of salt to well and with a fork gradually incorporated semolina mixture until a dough is formed (some of the mixture will not be incorporated). On a work surface knead dough, incorporating more semolina mixture from bowl as necessary and discard any hard clumps, until smooth and elastic, about 8 minutes. Divide dough into 8 pieces and wrap separately in plastic wrap.
Line each of 2 trays with a dry kitchen towel and dust you hands with some semolina mixture.
For fettuccine: Roll each piece into a long rectangle until about 2mm thick. Lightly flour again and fold in half, then in half again and again until you have a manageable piece to cut. With a sharp knife, slice through into 10mm pieces. Shake it apart and if you want to save some for later, hang it to dry for 12 hours (I used a clothes horse with some tea towels on top.)
For orrechiette: Remove plastic wrap from 1 piece of dough and roll between you hands to create a rope 3 to 4 feet long and 1/2 inch wide. Put rope on a work surface and with a sharp knife cut into 1/2-inch pieces, separating pieces as cut so they are no longer touching. Lightly toss cut pieces with a little semolina mixture.
Put each cut piece of dough, a cut side down, in palm of hand and form a depression by pressing thumb of other hand into dough and twisting slightly. Arrange orecchiette on a kitchen-towel-lined tray. Make more orecchiette with remaining 7 pieces of dough in same manner, transferring to kitchen-towel-lined trays. Orecchiette may be made 2 days ahead and chilled on towel-lined trays, covered with plastic wrap.
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