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.
SPROUTED GRAIN PASTA
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.
Soak the grain overnight in water. Rinse the grain then spread it out on on a stainless steel tray. Tilt the tray so as to drain off excess water which could cause the grain to rot. Cover the grain with a cloth and leave to sprout for 12-24 hours. Keep the grain moist by spraying it with water. As soon as the rootlets appear rinse the grain and dehydrate in a dehydrator. Once the grain is dry it can be ground to a flour in a grain mill and used to make pasta as per your favourite recipe.
Makes 1-2 serves.
In a bowl mix the flour and salt, then finger in the lard. Add the starter and enough kefir whey or water to make a heavy dough. Knead for a few minutes, wrap in baking paper and put aside to prove for 8-24 hours.
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.
1 teaspoon = 5 ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1 cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F. Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8. Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32
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