For preparing pasta there are lot of flours types that suited for this purpose, others are ideal for this and still others are odd, and yet all will work. So you have to make sure that you use the best flours for pasta types.
Methods of preparing pasta that will keep it soft and fluffy come in various shapes and sizes. While bulk flours are often used, a specialty flour is also used to make soft pasta like the bisque and the pudding. For this reason pasta is classified into what is known as ‘pasta types’ which normally include all types of pasta. However pasta can also be made in other shapes like short or long, and whether it is served on it or not is up to the user.
You might have wondered what else can you use when graving some pasta fresca to replace wheat flour and semolina?
Well, I got.
And I found that flour works fine with pulses such as green peas.And when you make your own meal from pulses like dried green pea, chick peas, lentils, bean etc., there is one big advantage in the preparation of pasta dough: you can get a grosser grade of meal, which is close to semolina and better for pasta.
I used green pea flour from the store and it worked well, so let’s start!
Step 1: Ingredients
- 2 cups green pea flour
- 1 cup rice flour
- 2 eggs
- 1 dash olive oil
- 50 ml water
- 1/2 ts salt
- nutmeg
Step 2: Making the Dough
Before adding a dash of olive oil, mix the green pea with the rice meat well before using some raspberry, 1/2 tablespoon salt, 2 eggs and 50 ml of water. Combine your hands and mix them. You will notice when you start to work the dough that it’s much higher than ordinary pasta. To get the smoother, easier to process and less sticky dough, you might need to add some extra rice flour.
Step 3: Put to Rest
For a ball and put it on the fridge for at least a half hour when your pastry is smooth (longer is better).
If you are inclined to taste the raw dough, you will realize that it has a strong taste, which you may know of other raw pulses, such as chickpeas. It’s gone when you cook the pasta.
Step 4: Getting the Dough Ready
Cut the pastry in slices about 1/2 inch thick once out of the refrigerator. Before rolling the dough flat, ensure that you put meal (rice) on each side.
Naturally, Pasta helps… a lot!
I’ve never gone down to stage 1, but I really chose 3 as the last step with this pasta.
I had to flourish the pasta again between the steps, so sticky I’m to working with pea flour. I’m going from seven straight to three.
Step 5: Making the Pasta
To make pasta means to cut this pasta to its preferred size/type. Before cooking, it helps to prevent cut edges from being held onto each other by floating the cut pasta in a strainer between cutting the sheets.
Step 6: Cook
To cook your Pasta just do the usual thing: Bring 1 1/2 l salted water to the boil and add the pasta. The water should stop boiling by that time and stay right below that point for the pasta to cook gently until done.
Step 8: Think of Your Favorite Pasta Dish
Prepare your fresh green pasta for any other type of pasta.
I like to fry onions and garlic in olive oil and then stir in 1 tbl mustards and 2 tbls of creamcheese, before adding some wine. Complete the process with limejuice, fresh rocket and tomatoes cut and voila:
Step 9: Enjoy!
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