Sprouted Linguini with Tomatoes and Herbs
Sprouted wheat flour makes wonderful fresh pasta – or you can buy sprouted flour pasta, ready-made. Either way, this recipe will remind you of how a delicious dish can be created with just a few fresh, whole ingredients.
3 1/2 - 4 cups Essential Eating* sprouted wheat flour
5 large eggs
2 teaspoons olive oil
1 teaspoon sea salt
2 cups fresh tomatoes, chopped
4 tablespoons fresh parsley, chopped
4 tablespoons fresh chives, snipped
cold-pressed, extra-virgin olive oil
sea salt and pepper to taste
1. In the large bowl of a stand mixer, combine 1 cup of the flour and the remaining pasta dough ingredients; mix on low for 2 minutes.
2. Stir in enough of the remaining flour to make a soft dough; remove it from the bowl and knead it until it is smooth and not sticky, about 10 miutes, adding more flour as needed. The dough may also be mixed by hand.
3. Wrap the dough in waxed paper and let it rest for 30 minutes.
4. Work with half the dough at a time, and keep the other half covered. On a lightly-floured surface, roll the dough into a rectangle 1/8" thick. Cut the dough lengthwise in 3/8-inch-wide strips and let the strip air-dry on a cloth for 15 minutes before cooking. Roll out and cut the remaining dough.
5. Bring a stockpot of water to a boil. Add 2 tablesoons oil and 1 teaspoon salt to the boiling water.Gently place the pasta in the boiling water and cook until al dente, 2-5 minutes. Drain and top with the tomatoes, parsley, and chives; drizzle with olive oil and season with salt and pepper to taste.
Note: 1 1/4 cups water may be substituted for the eggs. For green pasta, add 1/2 cup cooked, squeezed-dry, finely-chopped spinach with the flour.
* Normally we don't specify brand names in WGC recipes, but since sprouted flour is not yet widely available or standardized, we are specifying the brand used to develop this recipe.
Recipe from Janie Quinn, author of Essential Eating Sprouted Baking.
For more information, visit www.essentialeating.com.
makes: 4 servings