Added by micc | Thu 10 Feb 2011 @ 00:28
This is inspired by the traditional Russian pel\'meni, a stuffed dumpling. The sourdough makes for very healthy pasta, easily digested, and so so satisfying. It doesn\'t have that springiness to its bite like regular pasta, but it has a deep rich yeasty tang to it, and texture-wise, it has a rustic heartiness to it. , this is more like traditional Chinese hand-cut noodles.
1/3 cup sourdough starter
1 cup wholegrain flour
1 whole egg (having the yolk alone made it too thick to stir)
1. Mix wet ingredients first, then add the flour a bit at a time.
2. Knead into a ball, and then continue to knead the dough for about 5 min till you get a ball of dough that\'s springy.
3. Let it rest, covered, overnight.
4. Dump ball on a floured surface, roll out very thin, trim edges into a rectangle, cut into desired shapes. I made them into fettucine, ravioli, and tortellini!
5. (optional) Leave to dry for half an hour before dropping in boiling water, or dust with some flour and freeze in a sealed bag/container.
I can only upload one photo, so I\'ve chosen the fettucine tossed simply with walnut basil pesto and slow-dried cherry tomatoes.
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