ancient grain pasta

We've been making a little more pasta around here and with our fresh garden tomatoes and basil, this is a complete meal!

400g integral emmer or khorasan flour (freshly milled)

3 eggs
1 Tbsp olive oil
1 tsp salt 
1/4-1/3 cup water + 2 teaspoons RAW apple cider vinegar

Spread the flour toward the outside of your mixing bowl, then crack eggs into center, followed by the olive oil. Mix with a danish dough whisk until crumbly. Pour in acidic water a little at a time, mixing by hand to stop JUST when the dough has very little dry bits remaining. If you keep adding, it will become too sticky to roll and cut thin! 

Knead dough about 4 minutes, then put in a small glass food storage container to rest at room temp for about 6-7 hours. Refrigerate if you need to delay; otherwise, cut off small chunks of dough with a bench scraper, and use a pasta machine to roll thin & cut. I use PLENTY of flour between every roll, because as it gets thinner, the surface area increases and you need that flour on the surface to prevent jamming up your cutting wheels! To make spaghetti, I went to #6 (on my handy Ikea/Atlas pasta roller from Goodwill!) before cutting into fine pasta. You may also roll with a rolling pin, fold and cut wider noodles with a pizza cutter.

EDIT 12/4/24: Because we found a $16 Phillips pasta machine at the thrift store, I have worked on finding a formula that works better for that machine. Here is what has worked well for me; no dry, gritty pasta like my first several attempts!

400 g khorasan flour

1 tsp salt

—

4 yolks + 2 whole eggs

1 tablespoon olive oil

2 tsp ACV

1 tablespoon water

Step 1: put flour and salt in the top of the machine. 

Step 2: whisk eggs, oil, ACV and water together in a liquid measure

Step 3: start machine on large batch setting

Step 4: slowly pour liquids into the slot in lid

Step 5: allow machine to knead then extrude, cutting noodles off at desired length. 

Step 6: allow pasta to dry and during this process, the ACV will begin to break down the phytic acid, “soaking” once shaped. 

Store once dried, or after 8 hours, boil in salted water to serve!

Dry on noodle rack, cooling rack or a towel laid on the counter. 

Cook in salted, boiling water about 4 minutes before draining, then drizzling with true EVOO!