I love pasta. It was my meal-to-end-all-meals as a child and, to be honest, most of my adult life. Since converting to real food, pasta isn’t on the menu as much but we still enjoy it on occasion. Our shopping list usually includes some pre-made sprouted flour pastas (like these) and the organic brown-rice pasta from the health food store (which are incredible for making dishes like mac and cheese).
Since switching to real food, I find I don’t miss the carb-loaded plates of past piled high with noodles, sauce, and cheese which (as a vegetarian) was a huge part of my “healthy” diet. I still love pasta, but instead of needing it for sustenance, it’s now a delicious meal that I enjoy simply for the food that it is.
But fresh pasta?! Isn’t that a pain to make? While it can be a tad time-consuming, the end result is well worth it – and it’s not as difficult as it seems. I make this recipe twice a month, and we savor it every time. What I love about making homemade pasta is the simplicity of ingredients that I control and that I can make it with my sprouted flour (read all about why we sprout our flour here) for maximum digestibility.
My husband and I love this recipe, these noodles are satisfying and taste like you are eating real, homemade food. They are delicate little pasta dumplings, rich and delicious. I mean, c’mon, who wouldn’t want a delicious pasta dumpling?
Ingredient List Ick!
One reason I make my own homemade pasta is because “ingredients” in conventional dry pasta you can buy at the store are just not real. I had quite a time trying to even locate ingredient lists for store-bought pasta online. I had an old, half-used box lying around so I was able to snap a picture (and then throw the old box away). What are half of these ingredients and why are they in my pasta? I know I would rather not eat them!
Plus this homemade pasta tastes so much better!
Homemade Sprouted Flour Pasta with 5-Minute Garlic Butter Herb Sauce
The Fundamentals – Pasta
2 cups sprouted flour
3 whole pastured eggs
1 pastured egg yolk
2 tablespoons organic extra virgin olive oil (where to buy olive oil)
extra sprouted flour
1. In a food processor, combine all the ingredients through the olive oil. Pulse until a soft dough ball forms.
2. Remove the dough ball from processor and knead gently on the counter for about a minutes. Then form the dough into an 8-inch log and wrap up. Let rest on the counter for a minimum of one hour up to four hours.
3. After resting, cut the log equally into five or six pieces. Start flattening out one of the pasta dough cuts into a circle. Dust each side of the circle with a small amount of sprouted flour. Place it in between two sheets of parchment paper and, using a rolling-pin, roll out into desired thickness (you may need to flip the dough over in the parchment paper a few times to get it moving).
4. After rolling out your dough, let it rest on the counter for another twenty minutes to stiffen up a bit. Next cut into desired shapes using a knife or pizza cutter (I went with fettuccine)!
5. Cook in sea salted boiling water for 3 to 6 minutes, until you’ve reached your preferred pasta “done-ness”. Strain the pasta, then add your favorite sauce (like the garlic butter one below), and it’s ready to serve!
The Fundamentals – Garlic Herb Butter Sauce
3 to 4 cloves of garlic, diced
6 tablespoons butter
1/4 teaspoon organic dried tarragon
1/4 teaspoon organic dried parsley
1/2 teaspoon organic dried basil
salt sea & pepper
1. In a sauce pan over medium-low heat, melt the butter. Chop up the garlic and add it to the melted butter. Gently cook the garlic only slightly, for about one to two minutes. Mix in the salt, pepper, and herbs.
2. Add to the pasta freshly strained pasta and enjoy!
What’s your favorite way to enjoy pasta?