TODAY I AM GOING TO MAKE MY OWN NOODLES. I USE KHORASAN KAMUT FLOUR (HARTWEIZEN MEHL).... & all purpose flour....
I want to fill the pasta with potatoes and veggies. Boil salt water and add my pasta pockets in the water one by one. Then I create my heavy cream into a delicious sauce. This is a surprise for my husband and son.
I just cannot wait until they are back home from school and work.
Past Dough is done in 10 mins....
The result will be seen on my next post...
Here are the ingredients for your pasta dough:
125 g all purpose flour
125 g Kamut flour
2 eggs
1 tbsp oil
1 tbsp salt
2 tbsp warm water
Mix all the ingredients together and knead for 10 mins. You also need extra flour for your kneading time.
If you like to know some historical things about Kamut. I copy and past some information from the wiki:
Khorasan wheat (Triticum turgidum × polonicum) is an ancient variety of spring wheat after genetic studies a natural hybrids of durum wheat (Triticum durum) and wheat-wild-type Triticum polonicum [1] As the name of the wheat variety ("Khorasan wheat" ) suggests, is the current state of genetic research from an origin from Khorasan , the predominantly turkmenischsprachigen North Eastern Province of Iranassumed.
Farmers from Montana (USA) were the ancient Egyptian word "Kamut" for the biological Khorasan wheat cultivation as a brand to protect and promote it sent under that name, so that "Kamut" naturalized as a synonym for the Khorasan wheat in Germany.
....WIKI....
