Fermenting dough...
My beautiful Marcato Atlas 150 pasta maker. I bought it
here, it's $20 cheaper than on Amazon and includes no shipping cost or tax. It's a little bit of an upfront investment, but will quickly make up it's cost. I don't think I can ever go back to store bought pasta after making my own! If making the pasta seems like a daunting task, just double or triple my pasta recipe and put the pasta in the freezer for later use.
Dough prepped to go through the cutter...
The finished product!
My sister, Christy, inspired me to get a pasta maker. I have been wanting to find a good solution to buying store bought pasta, and have experimented with my own soaked pasta recipe. Here is what I did (feeds 4 with no leftovers):
3 1/2 cups of freshly ground kamut flour
1 cup minus 1 T filtered water
3 T whey
Place the above ingredients in a glass dish, mixing well. Let it sit overnight (I always stick mine in the oven. You can also place a damp towel over the top to help prevent excessive drying.). When you are ready to make the pasta, add one egg to the dough and knead in thoroughly.
I found that this recipe made my dough too wet...next time I will try just 2/3 cup of water. I found that by kneading in enough flour so the dough did not stick to my hands allowed it to run through the machine, but I had to keep it on the thickest setting (setting one).
Even though it was not the ideal dough, it came out delicious! Kamut flour is my favorite flour to work with. It has a lower gluten content than wheat, but higher protein. It makes it a perfect flour for pasta, pancakes, and biscuits.
