Thursday, October 1, 2009

Soaked Pasta

I love this recipe, based on my mother's. Mixing the dough in a food processor makes it simple.

Soaked Pasta

2 cup flour
1/2 teas. salt (optional, might inhibit the "soak" of the flour)

Mix together in food processor, or by hand in large bowl.
4 1/2 Tablespoons ( or 1/4 cup + 1 Tablespoon) water
1/2 Tablespoon vinegar (I like apple cider)

Mix the liquids together. Slowly add to the flour, while pulsing on your processor, just until the dough comes together into a ball. You might not need quite all of it, try not to add in too much water. If hand mixing, a fork works well. Continue pulsing/ mixing for 1-2 minutes (on low.) If you will be using a pasta machine to roll out the noodles, you are done. Just leave at room temperature for 8-12 hours to "soak" the flour. If you will be rolling out the noodles by hand, you will want to knead the dough for about 5-8 minutes.
After the soaking time is up, roll the dough out by hand or through your machine. If using a machine, roll the dough 3-4 times on the thickest setting to take the place of kneading. You might need to add some flour to roll the dough out, if doing this by hand you can reduce the flour needed by rolling between parchment/ wax paper. ( Sprouted flour works well here, though for reducing my budget I do use unbleached white all-purpose flour. It mostly boils off anyway, at least that's my thought on it!) Cut as desired- see here for great photos if making by hand.
When cooking fresh noodles, I bring the water to a boil and add in a good helping of salt- especially if dough is unsalted. Reduce to a heavy simmer (or a light rolling boil) and add in the noodles. You might want to add in some olive oil, as it helps prevent sticking. Keep an eye on the noodles, and stir them a few times, again to prevent sticking. Fresh noodles will cook much quicker than dried, usually in a few minutes. They are finished after all they float to the top and stay there fow a minute.
This recipe can also be used to make lasagna (do parboil noodles), ravioli, or any other filled noodle. Be creative in making them your own, they really are adaptable to anything. I guarantee that once you and your family are used to freah pasta, you won't want storebought again!
I am happy to post this at Pennywise Platter Thursdays and Fight Back Friday- come by and see all the great posts!
Like This? Please Share:


Kimi @ The Nourishing Gourmet said...

I love making my own soaked pasta too! So easy to digest and yummy. Thanks for being part of the carnival!

Anonymous said...

This design is spectacular! You most certainly know how to keep
a reader amused. Between your wit and your videos, I
was almost moved to start my own blog (well, almost...HaHa!
) Fantastic job. I really enjoyed what you had to say, and more than that, how you presented
it. Too cool!

My site ... google Motorola phone

Anonymous said...

I like ham and peas in my pasta. I am keen on salmon loaf with peas in product sauce.

So how could I not fancy this dish....better of all worlds.
Many thanks for your article.

Feel free to visit my web page ... san diego hdtv


Blog Widget by LinkWithin