Whisk together or mix in the back of a pasta machine:
1 1/3 c. tapioca flour
2/3 c. Summers Sprouted Spelt Flour
2 Tbsp. quinoa flour 2 Tbsp. potato flour
Beat together and drizzle into machine or stir into flour:
2 lg. eggs 2 Tbsp. cold water
2 Tbsp. olive or grapeseed oil
Dough should be slightly dry and crumbly.
In a pasta machine, switch to exuding mode. Cook or dry.
To cook, put the pasta in boiling hot water and cook for ONE minute
for al dente and TWO minutes for a softer pasta.
For hand-made pasta, knead the flour mix for a few minutes, then shape
into a block, cover with a damp cloth or paper towel and let it stand
for 5-10 minutes. Slice off a 1/4 slab and roll out on lightly floured
board until it is the thickness you want. Cut with a shape knife and
lift off board to hang and dry or to cook fresh.
Fast-Cooking Light Pasta
Ingredients
- 1 1/3 c tapioca flour
- 2/3 c Summers Sprouted Spelt Flour
- 2 tbsp quinoa flour
- 2 tbsp potato flour
- 2 large eggs
- 2 tbsp cold water
- 2 tbsp olive or grapeseed oil
Instructions
- Whisk together or mix in the back of a pasta machine: 1 1/3 c. tapioca flour, 2/3 c. Summers Sprouted Spelt Flour, 2 Tbsp. quinoa flour, 2 Tbsp. potato flour
- Beat together and drizzle into machine or stir into flour: 2 lg. eggs, 2 Tbsp. cold water, 2 Tbsp. olive or grapeseed oil
- Dough should be slightly dry and crumbly.
- In a pasta machine, switch to exuding mode. Cook or dry.
- To cook, put the pasta in boiling hot water and cook for ONE minute for al dente and TWO minutes for a softer pasta.
- For hand-made pasta, knead the flour mix for a few minutes, then shape into a block, cover with a damp cloth or paper towel and let it stand for 5-10 minutes. Slice off a 1/4 slab and roll out on lightly floured board until it is the thickness you want. Cut with a shape knife and lift off board to hang and dry or to cook fresh.
