Homemade Sprouted Whole Wheat Pasta

June 10, 2009 in cooking, How-2, ingredient, recipe

ww-pasta-450-1

(Ingredients)

A couple of posts ago, I showed you how easy it is to make sprouted whole wheat flour. In that post, Making Sprouted Whole Wheat Flour, I talked at length on the reasons for sprouting your grains so I wont delve into that today.

Instead, I am going to share one way I have used this flour for lasagna pasta. I will be posting on how this pasta came out a bit later when I review Tassajara Dinners & Desserts.

This recipe is pretty basic, you can piece it together online. As with anything made with flour, the recipe is a guideline because each batch of flour, the world over, will have its own unique level of hydration thus the amount of liquid needed to make it come together will be unique. For this reason, it takes some practice, a willingness to experiment and to fail, even with precious ingredients like this sprouted whole wheat flour that you have spent all this time with. If you lock up with anxiety, then its not fun and then you gotta wonder why you are doing it at all!

Thus, when you give this recipe a try, have a sense of play and don’t stress out if you need to add more liquid, you may very well. I did. I didn’t list the full amount in the recipe because I didn’t want you to start out using that amount but to rather use as needed.

In this case, the extra liquid I used was a freshly juiced spinach and carrot juice that I made on my new Champion Juicer that I got to review and share with you. I will be writing a review on this blog and also at my raw food blog Raw+Simple.

Champion Juicer review

(Spinach being juiced with a Champion Juicer)

Homemade Sprouted Whole Wheat Pasta

Ingredients:

  • 3 cups freshly ground sprouted whole wheat flour
  • 1 c whole wheat pastry flour
  • 5 eggs
  • 2 tablespoons high quality cold pressed extra virgin olive oil
  • Spinach/Carrot juice (freshly juiced)
  • Pinch sea salt

Directions:

Sprouted Whole Wheat Pasta

(Adding eggs)

On a clean surface, make a mound of the 3 cups of sprouted whole wheat flour and 1 cup whole wheat pastry flour. Make an indentation in the mound and start adding eggs. You will have to get your hands messy for this!

Sprouted Whole Wheat Pasta

(Mixing)

Sprouted Whole Wheat Pasta

(Mixed)

Add all eggs, oil and 1 tablespoon juice (if using) and then use a fork to carefully break the eggs and do an initial mix of the eggs. Now, with your fingers, start mixing in the flour without knocking down the walls. Just take your time.

Once the dough is together enough to knead, knead it like bread dough for 5 minutes to incorporate. This is the time when you will likely need to add more liquid. I added the spinach carrot juice until the ball came together and was not hard or overtly dry. It took about 4 ounces.

Sprouted Whole Wheat Pasta

(Resting)

Once the dough has come together, put in a plastic baggie, seal, and allow to rest for 30 minutes to 2 hours, depending on what your day is like.

Sprouted Whole Wheat Pasta

(Portioned)

After resting, portion out some balls that equal about the amount that you think you want for your lasagna sheets. You can make any sort of pasta you wish.

Sprouted Whole Wheat Pasta

(Rolling out)

Roll out sheets on a lightly floured board.

Sprouted Whole Wheat Pasta

(Drying)

Hang up sheets and allow to dry until a bit stiff. Store in the refrigerator until use. I suggest using it as soon as possible as this flour has all of it’s oils and germ, not meant for super long term storage.

When ready to use, do not boil for long and do it right before you assemble your lasagna.

Let me know if you give this a try!