I’m not sure why, but in London, finding pasta in bulk is tough. Yes, my local Whole Foods Market offers up 5 different types of popcorn…. but no dried pasta in their bulk section.
When I can, I go to the Dry Goods Store, and I will stock up on it there. But recently I decided to start making my own because I’m the type of person who likes knowing how to make things from scratch. Not everyone gets the same kick out of doing this; nurturing a sourdough starter from practically nothing sends tingles through my toes (I’m still working on getting the bread right though) whilst fermenting my own kombucha gives me an overwhelming sense of pride. So for those of you who enjoy spending a little time preparing food, and going back to basics, you’re gonna love this.
I took an intolerance test last year as I had developed a really painful patch of spots on my forehead that weren’t going away. No matter how clean my face was. After cutting out the items I was more than 85% intolerant to, within a few days my face was clearing up. Eggs were high on my list and actually give me tummy cramps if I eat them so I have been searching for an eggless pasta dough recipe and I found a good one that I have adapted.
Using Dove’s Farm Organic Pasta Flour (wheat flour and durum flour), I have made some super delicious pasta (mostly long wide strips as that’s all I can manage to cut by hand!) and even use this to make flat noodles if I’m conjuring up a stir-fry for lunch.
Here’s what I did:
Makes enough for 2 very hungry people (we like hearty portions chez Arnell).
- Add 2 cups of Dove’s Farm Pasta Flour to a large bowl with about 1 cup of warm water (add a little extra if too dry).
- Mix together with hands until you form a dough
- Knead for about 10 minutes on a floured surface
- Rest the dough for around 20 minutes
- Roll out the dough with a rolling pin to desired thickness (I quite like it not too thin, but it’s a personal choice)
- Use a sharp knife to slice dough into 1cm strips (or whatever width you like)
- Put on a pan of water, bring to the boil, salt if desired and add the pasta strips
- Cook the pasta for 2-3 minutes and strain
I’m not a perfectionist so I’m quite happy with it looking rather “rustic”, shall we say. I’m sure if you have a pasta machine, then you will get a nice even pasta shape.
I’ve started making this once a week and storing any extra we don’t use in the fridge for another time. I just wrap it up in a piece of Abeego beeswax coated organic cotton wrap.
And it’s zero waste too. The flour comes in a paper bag which I can either compost or recycle.