Amaranth Barley Pasta Dough
Ingredients
- 150 grams All Purpose Flour Shifted is best and more as needed
- 50 grams Barley Flour
- 50 Grams Amaranth Flout
- 2 eggs room temperature
- 1/4 cup Water Temped, more as needed
Instructions
- Weigh out and combine your flours in a bowl.
- Create a small depression in your flours to hold the eggs. Crack the eggs and place them into the depression.
- With a fork slowly whiskey eggs to bread the yoke and begin working the flour into the eggs.
- Once eggs are mostly worked in, add water a bit at time till soft slightly sticky dough forms.
- Flour a clean work surface, and dump dough out. Knead dough adding flour and water as necessary till dough is tacky to the touch. Wrap and allow to sit for 30 minutes at least.
- Flour a work surface and roll out dough to desired thickness and cut as desired for dinner. Dough will be sticky when first pulled apart so not recommended for pasta machines or mechanical rollers.