Saturday, May 24, 2014

Herbed Sour Dough Rye Noodles

This is a most unusual recipe for pasta,  but it certainly works and is much more versatile than I expected.  It can be a base for both simple and complex sauces. 
I have adapted the recipe , to TMX, from one found in  "the Nourished Kitchen", by Jennifer Mc Gruther.
Need to start the simple process the day before needed.
Will make 6 generous serves.

2 cups of bread flour
1 cup rye flour
a good handful of fresh herbs , such as parsley, dill and chives.
3 whole eggs
1 cup of sour dough starter

Add fresh herbs to TMX bowl and mince on speed 7 for 7 seconds
Add eggs, mix, speed 5, 5 seconds
Add starter and flours and knead for 4 minutes.
Leave in TMX bowl and stand over night in a warm place.

Next morning,  remove from bowl and divide into 3 equal portions.
 Form into disks. ( each disk will make pasta for 2 generous serves.).
let sit on bench for 15 minutes before folding through pasta machine.

Process as for any pasta and boil in salted water until it rises to the top of the water.
Cooks in about 4 minutes.
Strain and place in bowls and top with sauce.
I made a sour cream sauce with garlic and crab.

No comments: