Thursday, February 1, 2018

Fun with Pasta Press: Lemon Pepper Pasta

Experimenting weekly with a flour mix and pasta mix, I was very happy with this one flavored with lemon zest and lemon juice. I now place the the freshly pressed pasta in the dehydrator for just 1/2 hour prior to cooking which makes it less "doughy".  I also increased the amount of whole grains in my flour mix so that it is 50% whole grains.  Here are my recipes: 

Pasta Flour Mix

1 part unbleached all-purpose flour
1 part whole wheat flour
1 part Kamut flour
1 part semolina flour

I grind the whole wheat berries and Kamut grain in my counter top flour mill.

Lemon Pepper Egg Pasta

(3-4 servings)

Beat egg in a small measuring cup.  Mix into flour, salt and pepper for about 30 seconds.  Add juice. Add just enough cold water to get mixture to almost form a ball.
1 egg
3/4 cup flour mix
1/4 teaspoon salt
2/3 teaspoon black pepper
Zest from 1 lemon
Juice from 1 lemon
Cold water 

This pasta took less than 5 minutes to cook in rapidly boiling salt water.  While cooking, I sauteed spinach with garlic and onions, then added tomatoes, kalamata olives and albacore tuna.  We garnished with Parmigiano cheese at table side.  This meal is good hot and cold.

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