The secret to this nice rich dark pasta is activated bamboo charcoal with a lot of healthy nutrients. This super simple recipe is perfect for those of you who celebrate Halloween.
Total Time
1hr 10min
5.0
1 Rating
Author: Duke Chops
Servings:
2
Ingredients
•
3/4
cup
Semolina Flour
•
1/3
cup
Whole Wheat Flour
or All-Purpose Flour
•
1
tsp
Activated Black Charcoal
•
1/2
tsp
Salt
•
1/2
tsp
Ground Black Pepper
•
2
Eggland's Best Classic Eggs
•
1
Tbsp
Olive Oil
Cooking Instructions
1.
On a cleat flat surface or bowl if you don’t have enough room, combine the Semolina Flour (3/4 cup), Whole Wheat Flour (1/3 cup), Activated Black Charcoal (1 tsp), Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp) by gently stirring back and forth with a fork.
2.
Make a well in the middle and crack the Eggland's Best Classic Eggs (2) into it followed by Olive Oil (1 Tbsp). Mix gently with a fork.
3.
Pull in flour from around the edges and continue to mix. Once the dough begins to build consistency, stop using the fork and begin massaging gently with fingertips.
4.
Once the dough is consistent enough start kneading with your hands, knead, pull, and stretch for 10 minutes until the dough becomes elastic and smooth. Add a tablespoon of flour if the dough is sticky and continue kneading.
5.
Place dough on a lightly floured surface and cover with a damp tea or kitchen towel and let it rest for 60-75 minutes at room temperature. This step is necessary to allow the dough to settle, making it easier to roll.
6.
Divide the dough in half or quarters and work in batches. Place the unused cuts back under the damp towel to maintain moisture. Flatten each piece with a pasta machine or use a rolling pin and make 5-6 passes on the dough, turning it into a long thin rectangle.
7.
When thin enough, fold into thirds and make cuts with a knife into the desired width. Toss the cut pasta in flour to prevent sticking to each other.
8.
To store for future use, lightly flour a baking tray and place the cut pasta into 1 serving nests. Cover with cling wrap and freeze until stiff. After the freezing process, transfer to a ziplock bag and freeze for up to two weeks.
Nutrition Per Serving
CALORIES
419
FAT
12.5 g
PROTEIN
16.5 g
CARBS
61.2 g
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