Pasta

Category: Wholefood Recipes

The majority of pasta products are produced from highly refined flour – which means that they are no better than white bread – and just as constipating. Some “whole grain” pasta products are an improvement, but we doubt if any of them are produced from genuine 100% whole grain flour. The reason we say this is because we have tried for years to produce a genuine whole grain pasta, and it always turns out as a very, very heavy, course and grainy product – nothing like the so-called whole wheat pasta products that are generally available.For those who wish to produce their own home-made pasta products, here are a few ideas – that we offer to you with no guarantees whatsoever.

In order to get an “acceptable” product you will probably have to replace half of the pastry flour with white flour.

We would welcome your feedback – as well as any of your own recipes that we might add to this page.

Home Made Fettuccini

600 g NC whole wheat pastry flour
250 mil cold water
1 Tbsp NC sea salt

Place flour in a large mixing bowl. Make a hole in the middle of the flour. Pour water into hole and add salt. Mix into a smooth paste. Cover with a wet cloth and allow to stand for 30 minutes. Dust a clean work surface with flour and roll out dough until it is 2mm thick. Cut strips of 1 cm width (or thinner strips for spaghetti). Dry thoroughly in the sun or leave in oven at 100^C until dry. Use as required. Store in a brown paper bag for best results.

Soya Fettuccini

2 1/3 cups NC whole wheat pastry flour
1/4 cup NC soya flour
1 cup warm water

Follow procedure for Home Made Fettuccine

Lasagna

1 1/2 cups NC whole wheat pastry flour
1/2 cup white flour
1 cup warm water

Follow procedure for Home Made Fettuccine, but cut strips 4 cm wide and 12 cm long.

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