Friday, October 11, 2013

Oat Pasta

My beautiful helper. 7 years old and an excellent
pasta maker already. :-)
Wow - this has been such a popular photo on the THM facebook page that I thought I would do a blog with a bit more detail and give some tips we have come up with as we have tried it over the last couple of weeks.
Basic Recipe:
2 cups oats (blended till flour)
1 1/2 tsp salt
2 eggs
2 Tbs olive oil
2 Tbs water (if needed - depending on the size of your egg).

Make a well in the middle of the flour. Add the moist ingredients (except the water). Mix with a fork until you can't any more and then use your hand (I find just using one hand works really well). Use extra water only if needed (and add only a little at a time). You want a nice soft dough that does not stick at all.

Fresh pasta cooks VERY quickly.
Chill for at least 30 minutes (I put mine in a bit of cling film).

Cut off pieces to roll out. Once you have a piece, shape it into a nice oval shape and then flatten with a rolling pin or bottle. If you try to just use the pasta machine it tends to break a lot. So getting it a little flatter to start with is a great help. About 1/2 cm. Then roll to desired thickness. Then cut.

We find doing just smaller pieces at a time work well as it does break easily. No more than 20 cm at a time. If you do nice thin noodles then know that they will break a bit - but they still taste wonderful. We have found that the ribbon pasta is our favourite - quick to cut and less breakage.

Cook in rapidly boiling water with salt. Do not stir as this will break the pasta.

If you do the really fine noodles (as pictures to the left) you will have to strain in a sieve rather than a colander as they are really fine and soft. They were so delicious though and supa quick to cook (less than 2 minute noodles). :-)

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