I recently attended a cooking class at the Buderim Ginger Cooking School My participation in this course has certainly not turned me into an italian masterchef but I did gain something really practical and valuable cooking advice by doing so. The thing I love about pasta is the minimal number of ingredients needed to create something delicious. My boys love getting involved in the process as well (even if it is as dough eaters). This is my first attempt at using spelt flour and I was happy with the outcome indeed. I made lasagne sheets however you could create any type pasta type you like based on this recipe and your pasta machine applications.
Pasta (Adapted from the Buderim Ginger Cooking School)
500 grams white spelt flour
To make the pasta, mound the four on a work surface or in a large bowl
Make a well in the centre
Break the eggs into the well and whisk with your fingers (you can used a fork if you want to)
incorporating the flour as you do so
You may need to add a little chilled water (1/4 tpsn at a time to make a loosely massed dough
When the flour and eggs are thoroughly combined, turn the dough onto a lightly floured surface (the dough should be pliable and dry to touch)
Cover with a tea towel and let rest for 20 mins
Cut the dough into manageable pieces and work the dough through the rollers of a pasta machine, making the settings smaller each time until the dough is smooth and elastic and slightly glossy in appearance and not to thick.
* one thing i did learn is to use cornflour to dust the prepared pasta rather than your regular flour. This will avoid a gluggy mess when cooking it and ensure that the cooking water will remain relatively clean as a result.
Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.
For anyone interested in learning more about raw food then do take some time to stop by the website of Russell James . A pommy lad wi...
My husband ventured out last evening to do a trial run for his up coming adventure race . He left late yesterday afternoon and arrived ho...
I seriously have no idea why I haven’t shared this considering we have been eating it all winter long. Soup is such a great thing to...
I can't take credit for this fabulous chocolate chia cake but Tania Hubbard can. The founder of Husk and Honey , Tania is smashing i...
It’s Fabulous Fermentation Week - Fermented Beets with Orange & Thyme, Tzatziki and Spiced Chickpea CakesIt’s fabulous fermentation week and personally it couldn’t have come at a better time. After reluctantly being prescribed and taking...
"Beans, you mean beans as in beans a colleague said" I made this batch of black bean bean brownies and took them to work for m...
These little cupcakes constitute what I would regard a worthwhile indulgence and they are both grain and gluten free. Chocolate Co...
Easter Sunday – what a glorious morning. If there could possibly be a positive to getting up at the crack of dawn with kids, the glorious...
I like to make a big batch of these and store them for future use. They are easy, versatile and store well for long periods of time. T...
This raw zucchini bread was enjoyed by the whole family. The boys preferred it topped with peanut butter and honey whilst my own preferenc...
- ► 2012 (39)
- Handy Hubby and Some Very Yummy Almond Butter
- Protein Bars and an Adventure Race
- Millet Bars
- Roasted Cauliflower with Cranberries and Apple
- Brazil Nut Balls
- Sesame and Thyme Pancakes
- Chicken and Quinoa San Choi Bow
- Happy Mothers Day
- Spelt Fillo Pastry
- Spelt Pasta Making
- Pure Delight
- Asparagus, Sundried Tomato and Goats Cheese Pizza ...
- ▼ May (12)