|
| |||||
|
| |||||
| |||||
| . |
|
|
SPROUTED GRAIN AND SOURDOUGH PASTA I have often wondered why you do not see sourdough pasta for sale in shops or restaurants. At first, I thought that maybe it was impossible to make, but a search on the Internet shows that others have been making it for years.. What was telling from the search though, was that some sourdough breads and pastas on the market are not authentic sourdough but are just given a sourdough flavour. The following two recipes for pasta are prepared in a manner that allows the antinutrients to be broken down.
RECIPE
1 I read about this recipe from an old Italian woman who claims that flour from sprouted grain makes a sweet and more easily digestible pasta. INSTRUCTIONS
RECIPE
2 INGREDIENTS
INSTRUCTIONS Just before you are ready to make the pasta, knead the dough then roll out with a baking pin to about 2mm thick. Cut the dough into narrow strips with a sharp knife, or into pieces to make your favourite pasta shapes. You may cook the pasta immediately or put it aside to dry and cook later. A clothes rack makes a useful frame to hang strips of pasta. Cook the pasta in vigorously boiling water for 5 minutes, then strain before returning to the saucepan and tossing with a teaspoon of olive oil. Serve with your favourite toppings.
|
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
| |
|
By
viewing this page you agree to the Terms and
Conditions of Use. Copyright © 2007-2008 Abby Eagle T/A Abby
Eagle's School of Meditation. |