Not owning a pasta machine is no excuse for not making your own pasta. Grab your rolling pin, roll up your sleeves and get ready for one killer arm workout! Read More >>> Ingredients 30g Wholemeal Spelt Flour (P) Water Directions Add a little water to the flour and begin stirring You want to be careful not to add too much otherwise the mix will become sticky Once the flour reaches this consistency, remove from the bowl and begin kneading with your hands Knead the dough for a few minutes and then roll into a ball Cover with cling wrap and place in the fridge for 20-30 minutes to cool (you can even make it the night before or in the morning) Remove from the fridge and place between two pieces of baking paper Grab a rolling pin and begin rolling out the dough This may take some time, but keep at it until the dough is quite thin, around 1-2mm Use a knife or, my favourite instrument, a pizza cutter to slice the pasta into fettuccine-like strips, or really any shape you like Add to a pot of boiling water and cook for a few minutes until al dente Serve with your favourite pasta sauce and a side salad Makes 1 serve Macros (for the pasta only) 114 calories 4.4g protein 0.6g fat 21g carbs 0.4g sugar I took some of the Mexican Tomato Soup I made again this week for my parents, added some tomato puree and used that as a pasta sauce. A strange combination, but surprisingly tasty! via Stacie Michelle http://stacie-michelle.blogspot.com/2013/08/how-to-make-spelt-pasta-vegan.html | |||
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Wednesday, August 7, 2013
How to Make Spelt Pasta [Vegan]
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