Today I was in the mood to make pasta from scratch, even though I have a pasta machine I wanted to be more creative by doing the whole process by hand. I also made my pasta at home because I have no idea how much whole grains I’m actually getting. It turned out exceptionally well, I had only done so once before to make vegan noodle soup. The texture and taste were unbelievable good, and I don’t know why I had been settling for inferior store bought pasta. It was very easy to make, I wanted to make it gluten free but realized that I didn’t have all the ingredients that I wanted to use. Any way I’ll just have to make it again in the near future. Traditionally eggs are used when making pasta, but I used ground flaxseed instead. You can make your own ground flax seed by blending the flaxseeds in a dry blender.

Fettuccine Noodles

2 cups whole wheat flour

1 Tbsp ground flaxseed or linseed

1 tsp sea salt

¾ cup water

2 Tbsp olive oil (extra virgin)


Ingredients


The dough, in pieces


Rolled out


Cutting


Ready to be boiled


Boiling


Place whole wheat flour, ground flaxseed, seal salt in a bowl and stir, in another bowl combine water and oil. Slowly add liquid mixture to flour and mix to combine, continue adding until all the liquid has been added. Turn out dough on a lightly floured flat surface and knead for about 5 minutes, pushing palm into dough until the dough is soft and pliable. If the dough is too sticky add a little flour and if its too dry add a little water. Then roll into a ball and cover with plastic wrap or cover in an upturn bowl, set aside to rest for 30 minutes. Heat large pot with water with sea salt and bring to boil, add salt. Remove plastic and cut dough into 4 pieces, rolling onto lightly floured surface with a rolling pin about 1/8 inch thick. Cut into thin strips about 2 cm wide and set aside until all the balls are rolled and cut into strips. Lower strips into boiling water, stir well and cook on high for 7 minutes or until al dente. Strain with a colander and rinse with cold water to stop the cooking process. Serve with alfredo sauce.

Alfredo Sauce

¾ cup pine nuts (or raw cashew)

¼ cup sesame seeds

1 tsp lemon juice

½ cup water

2-3 cloves garlic

1 Tbsp onion chopped

1 tsp sea salt

pinch of oregano

pinch of raw sugar (optional)

Roasted red and yellow bell peppers for garnish

Steamed asparagus for garnish

In a blender add all the above ingredients and process until creamy and smooth. Serve with fettuccine noodles. Garnish with roasted bell peppers and steamed asparagus.




With roasted bell peppers