There is no pasta like fresh home-made pasta. It is really easy to make it as well, too easy when I think how excellent the result is. And I do not even have a pasta machine, but to me rolling out the pasta and cutting it is half of the fun.I am now using kamut flour mixed with durum semolina for the dough and it works really perfectly. But I believe I will also try to make it with kamut flour only.
My favourite pasta sauce is with olive oil, garlic, parsley and red chili (aglio, olio and peperoncino in Italian).
Pastaserves 2
1,5 dl kamut flour
5 tbsp durum semolina
1/4 tsp salt1 egg
2 egg yolks
1 tbsp olive oil
aglio, olio e peperoncino
4 tbsp olive oil
4 garlic cloves
2 red serrano chillies
4 tbsp parsley
some parmesan
black peeper
Blend the flours and salt, make a well in the centre and add the eggs and the oil. Kneed everything together for about 5 minutes. The dough should be smooth and not sticky at all. If a bit dry add some water, if too wet add some more flour. Wrap in a plastic foil and let rest in the fridge for at least 30 minutes. Over night works fine as well.
Dust the dough with some semolina and roll out as thin as you can. Dust again with more semolina and fold the dough from the short side couple of times, it is easier to cut it that way. Cut the dough as you like, unravel and hang until ready to use. I put a tea towel over a chair and let it hang until I prepare the sauce.
For the sauce chop finely garlic, chili and parsley. Boil water with salt for the pasta and cook it for about 2 minutes. Heat the oil in a pan, add garlic and chili and cook until garlic starts getting bit of colour. Add parsley and pasta, mix everything well and take of the heat. Serve on a plate, sprinkle with some freshly grated parmesan and black pepper.
Blend the flours and salt, make a well in the centre and add the eggs and the oil. Kneed everything together for about 5 minutes. The dough should be smooth and not sticky at all. If a bit dry add some water, if too wet add some more flour. Wrap in a plastic foil and let rest in the fridge for at least 30 minutes. Over night works fine as well.
Dust the dough with some semolina and roll out as thin as you can. Dust again with more semolina and fold the dough from the short side couple of times, it is easier to cut it that way. Cut the dough as you like, unravel and hang until ready to use. I put a tea towel over a chair and let it hang until I prepare the sauce.
For the sauce chop finely garlic, chili and parsley. Boil water with salt for the pasta and cook it for about 2 minutes. Heat the oil in a pan, add garlic and chili and cook until garlic starts getting bit of colour. Add parsley and pasta, mix everything well and take of the heat. Serve on a plate, sprinkle with some freshly grated parmesan and black pepper.
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