If you’ve been reading this blog for a while, you know pastry doughs and I fight. A lot. But, after my success with my pie dough (freeze your fat, people) this past week, I decided to try my hand at pasta dough again. My biggest thought the entire time I’ve had issues with pasta dough was the type of flour. Gluten is a very important part of making doughs like that because it helps keep everything together. Semolina flour has a bit more gluten in it than all purpose, so I decided to give it a go. With the popularity of more organic goods, coming across the flour was actually pretty easy. I found a bag of Bob’s Red Mill Semolina flour for about $5 (pricey, maybe, but worth it.) at Stracks and Van Till here in town.
As I’ve been saying for a few months now, making your food at home is much better for you than going out and buying it. Yes, it takes a bit of time. Yes, it can get messy. Yes, you’ll feel better. I’ve been working essentially 3 part time jobs over the past month between Bdubs, Gorilla Tango and Prologue, so time has been very little. And honestly, I can tell. By the end of the week where I’ve been eating packaged things I’m exhausted and cranky (kind of). The best part of cooking for myself is that I can cook in bulk for the week. Last week it was my veggie tikka marsala, this week it’s my home made linguine and red sauce. Now, that being said, after having my home made pasta noodles, I’m not sure if I can eat packaged noodles anymore. They cook so much faster and they have so much flavor. This dough is very easy to make and the sauce is even easier. Make a bunch of it at the beginning of the week and warm it up for later meals!
(From Pasta Recipes from Italians)
1 ½ 100% semolina flour
1 tsp Salt
1 tsp Olive Oil
- Start with the semolina flour on a large cutting board or counter area to work your pasta dough. Create a well in the center of your pile of semolina flour so you can add the remaining ingredients in the well.
- With a fork, slowly blend in the flour in towards the well until you have a paste like consistency and begin kneading.
- Let it sit for the appropriate hour or more and it is supple and ready to shape.
- Add your shaped noodles to boiling water and wait till they float, it only takes about 2 minutes to cook through.
- You can store fresh dough in the fridge for up to 2 days, or you can shape your dough, dust with flour and that will last 1 day in the fridge.
6 cloves of Garlic
2 small cans tomato paste
1 large can diced tomatoes
1 large can tomato sauce
Salt, black pepper, white pepper, paprika, red pepper
Dash of Sugar
- Dice the shallots and garlic and saute them in some olive oil with salt and pepper. Add some balsamic vinager (I may have put too much, but it turned out great)
- Once the shallots and garlic are transparent, add the tomatoes and simmer. Season with salts, peppers, sugar and fresh seasons and let simmer for about a half hour. Serve with your fresh pasta.
Read Full Post | Make a Comment ( None so far )