Friday, November 21, 2014
A couple of toasted pastas
I’ve been a on a bit of a pasta buzz recently having recently received Flour+Water in the mail, the kitchen draws have become a bit more stuffed, a gnocchi board, different lengths of dowel, cavatelli machine, pasta roller (I finally replaced the hell beast that shredded my hands), fluted cutter, a new hand cranked pasta extruder too, all essential tools, well that's what I tell the wife. I’ve really enjoyed being introduced to a decent recipe for semolina pasta dough, I can now whip up a batch of orecchiette or cavatelli in no time flat, there’s something cathartic about working your way through a batch of dough rolling it down the ridges of a gnocchi board with your thumb or scraping little dough pieces with a bread knife and turning inside out over your thumb to make orecchiette.
The catalyst for the addition of many length of dowel to the kitchen supplies was the purchase of the gnocchi board and coming across the recipe for garganelli, it was rather fortuitous that the day after reading the recipe we happened to be in the vicinity of a hardware store with the ideas of purchasing some home improvement bits and bobs, many a dowel was bought and childish excitement about making pasta ensued, I mean I pester my other half with “Have you seen the pasta, it’s so cool!”, “Yeah I saw it on instagram”, “Well you haven’t seen it person!!!” I say as I grab the tray of dried pasta and shove it in her general vicinity “Cool huh”. It’s probably quite worrying I get so excited over the perfectly formed cavatelli rolling off the board, or that I’ve figured out a better way to roll, it is probably the reason I instagram so much.
By the way, if you want a really decent cast iron pan for not very much, like less than half of what a certain person is selling them for, Mitre 10 and Moore Wilson's stock Lodge pans, as I found out after I imported mine from the US, thankfully for about the same price.
The garganelli was inspired from Flour+Water, farro was used in the original, I was fresh out so opted for rye and it turned out excellent. The second pasta, cavatelli is my adaptation of the semolina dough used for orecchiette with the addition of roasted rye.
Roasted Rye Flour
Roast rye berries in a dry pan until deep brown and almost smoking, be careful not to burn. Transfer to a bowl and once cool grind in a spice grinder.
Garganelli served with crispy chicken thigh confit and garden vegetables.
Roasted Rye Garganelli
90 g Toasted Rye Flour
300 g Egg yolk
270 g Flour (00 if you have it)
Place the dry ingredients in a large bowl and make a well in the centre. Tip in the egg yolks and slowly work the flour in. Once a dough ball has formed tip out on the bench and knead for about 8 minutes, until the dough is smooth. Cover tightly in cling film and let it rest for 30 minutes, if you’re not going to roll the pasta in half an hour, refrigerate.
Take quarter of the dough, keep the remainder covered, and run through a pasta machine until you reach the thinnest setting (1.5mm). Use a ruler or straight edge and roller cutter to slice the rolled dough into squares (about 3 cm squared).
Place a square diagonally on a gnocchi board so a point is at the top (closest to you), place a dowel (5~8 mm diameter) just below this top point and bring it up over the dowel. Roll the dowel down the board, use a bit of pressure so the dough sticks to itself but not so much the grooves cut the pasta. Place the completed garganelli on a sheet pan sprinkled with semolina.
Leave to dry at room temperature until you’re ready to cook. Cook in boiling salted water for 2–3 minutes.
Served with Pumpkin seed pesto, asparagus, celery-parsley salad and malt pickled red onion.
Roasted Rye Cavatelli
50 g Toasted Rye Flour
180 g Semolina
130 g Flour
178 g Salted water (168 g Warm water with 10 g Salt Dissolved in it)
Place the dry ingredients in a large bowl and make a well in the centre. Pour in the water and slowly work the flour in. Once a dough ball has formed tip out on the bench and knead for about 8 minutes, until the dough is smooth. Cover tightly in cling film and let it rest for 30 minutes, if you’re not going to roll the pasta in half an hour, refrigerate.
Cut off about quarter of the dough, cover the remainder. Using your hands roll out into a thin log, about a pencil width thick. Cut into 1cm segments. Hold the gnocchi board in one hand at an angle and place a piece on the top edge. Use the heel of your thumb push down on the dough and towards the bottom edge of the board, the dough should curl up and fall of the board.
Pumpkin Seed Pesto
Lemon, juice and rind
Pumpkin Seeds, roasted and ground