Still freekin' out...
Posted 6/20/2011 3:06pm by Shamus Clancey.
I got some inspiration from Chef Jessica Botta, from the Italian Culinary Academy (The International Culinary Center of NY); it came in the form of an email inquiry about whether or not CPO freekeh could be milled into flour and used for making a lightly smoked pasta, kind of like an Italian "grano arso" (burnt grain) pasta.
I had already worked my way through most of a 5# sack of freekeh flour...but I had enough to whip up a batch of freekeh pasta! (the freekeh brownie and cracker recipes are still coming...I just got a little sidetracked)
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Freekeh Pasta
By Hans Butler
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Ingredients
2 cups freekeh flour (10oz)
4 whole eggs (8oz)
½ tsp sea salt
2 tbsp sunflower oil (1oz)
2-4 tbs cold water (1-2oz)
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Directions
Pulse all ingredients (except water) in a food processor (or mix by hand, using the well method)
Slowly add cold water a little at a time (you may need more or less than the recipe calls for) and keep pulsing the food processor, until it comes together in a ball
Knead the freekeh ball until it becomes soft and it can form a smooth ball that isn’t sticky; wrap it in plastic and let it rest for 1 hour in a cool spot
Bring it to room temperature (about 15 minutes) and separate into 4 smaller dough balls
Use cornmeal or freekeh flour to dust rolling surfaces; using a pasta machine (setting 4-5) or rolling pin, roll to about 1mm thickness. Cut into desired shapes; I like pappardelle because it looks rustic and works well with this kind of pasta
Make sure to coat the pieces in cornmeal or freekeh flour so they don’t stick together; let chill in a cool place for a ½ hour while you get a pot of salted water to a nice boil. Cook in small batches (so you don’t lower the water temperature too much), it only takes a couple of minutes for it to cook (it’s done after it floats to the top)
Enjoy immediately with your topping of choice!
Feeds 4-6 humans!
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