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.
- 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
- toasted sesame seeds
- 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
- 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.