Whole Grain Pasta


With the new ability to grind our own grains came an intense interest in anything made of flour. I have been wanting to try this for a while now, just haven’t found the time (OK maybe I have been rebelling against myself and my never ending, self imposed list of things I want to do…odd but true and I always lose the battle). So, as with everything there is a day and today is that day.

The recipe is crazy simple:

  • 1 pound whole grain flour
  • 3 eggs
  • 1 Tablespoon olive oil
  • dash of salt

Knead it all until smooth, let rest under damp towel for 20 minutes then roll out as thin as you can without it tearing. Roll loosely around you rolling pin, slide out pin and slice as you wish. Gently unroll each strip and hang to dry, the back of a chair does the trick. To cook, boil for 3-4 minutes and add your favorite sauce. Tonight’s treat is an equally simple creamy tomato sauce with basil and garlic.

The noodles can also be bagged and frozen for later use.

Ta-Da, one more thing off the list and it only took one month and one hour 🙂


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