Pumpkin Seed Flour Fettuccine with Salmon and Vegetables

The recipe for grain, starches and gum free pasta, based on high protein pumpkin seed flour, is already published in this blog.  It has very few additional ingredients – flaxseed flour and ground chia seeds as dry ingredients, while eggs and water make wet ingredients. I successfully made ravioli and dumplings using this dough. From the very beginning I suspected that dough solid texture and pliability will allow it to be rolled with pasta machine. Just to prove this point, I bought simple pasta machine from Aldi and tried the dough to make fettuccine. It’s nice to see that my guess was right.

I was able to roll the dough without any problems to the setting 6 on the machine, and cut it as fettuccine. The length of rolled and cut pasta was unlimited. Both freshly rolled, or dried pasta were structurally sound.

Freshly made dough has brown-grey colour. It changes, as pasta dries out, finally becoming very dark, shiny and deep brown colour.

It takes 3-4 minutes to cook this pasta in salted boiling water. Pasta changes colour to soft, brown-grey again, similar to that for buckwheat soba. The texture of pasta is soft, but it stays together, pasta does not go overcooked easily and does not disintegrate. I have, though, some reservations about the taste. It has some oily over-taste, that is substantially reduced if pasta is cooked in well seasoned water. It might be a good idea to mix pasta with pasta sauce and cook them together for 1-2 minutes.

I have prepared very tender tasting accompaniment to pasta – garlic and chilli salmon with leek, red capsicum and zucchini, sprinkled with toasted sesame seeds and chives. I used olive and coconut oil to cook vegetables with salmon. More strong and intense in flavour, tomato and spicy coconut based sauces, will completely eliminate this oily over-taste.

Ingredients:

dough

  • 200g pumpkin seed flour, sifted
  • 40g flaxseed flour
  • 60g chia seeds, ground and sifted
  • 2 eggs
  • water to make 200g with eggs together
  • 1/2 tea spoon sea salt

sauce for 2 servings

  • 1 fresh salmon fillet, cut in cubes
  • 1 leek, sliced in semi-circles
  • 1 zucchini, thinly sliced (I used mandoline slicer)
  • 1 red capsicum, cut in thin strips
  • 1 dessert spoon of olive oil
  • 1 dessert spoon of coconut oil
  • sea salt and black pepper for seasoning
  • 1 table spoon of medium heat fermented garlic, sweet and hot chilli paste (homemade), use any dry or paste mix as seasoning

to serve

  • toasted sesame seeds
  • chives

Preparation:

dough

  • prepare the dough as described here
  • roll portions of the dough with rolling pin to the thickness of 8-7mm
  • use rectangular shaped pieces to roll through pasta machine
  • let the dough dry in open air (it was completely dry in 24 hours)
  • store as regular pasta
  • cook in well seasoned boiling water for 3-4 minutes, achieving the texture you like

sauce

  • mix salmon pieces in fermented spicy preserve
  • heat olive and coconut oil in frying pan
  • add leek, cook it on medium heat until semi-translucent, season with salt and pepper
  • add capsicum, cook 1-2 minutes
  • add salmon and zucchini
  • cook on medium heat, occasionally stirring, check the seasoning, use more salt if necessary
  • do not over cook
  • add cooked pasta to the frying pan, stir it through, turn the heat off, wait 1-2 minutes before serving

Frozen peas, fresh asparagus, broccollini, halved cherry tomatoes can be use as another vegetables option. Sliced avocado can be used to serve the dish.

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