I should have been an Italian Grandmother.
I’m not sure how those bow ties will cook up but Jada is beside herself with excitement over the prospect of taking them to school in her picnic lunch tomorrow. This week I tried using brown rice flour in my noodles and loved it. Previously when I made 100% whole wheat noodles they were gritty. We ate them but I can’t say we loved them unless they were loaded with sauce. These I enjoy, though. Much smoother!And made with sprouted flour they benefit you, too, unlike boxed pasta products. Now I must return to the kitchen and clean up my mess. And figure out what to go with my noodles for supper. Whole Grain Noodles
2 2/3 cups sprouted whole wheat bread flour
1 cup sprouted brown rice flour
1 t salt
3/4 cup whey or water
Mix everything and knead for five minutes to make a smooth dough. Cover and let rest for at least 20 minutes. This helps the gluten to relax.
Divide into two balls and roll each one out to about a 24 inch circle, using flour as needed to prevent sticking. Size will depend on how thick you want your noodles. Let rest again and then cut into desired shape. I use a pizza cutter.
Cook in boiling salted water and serve immediately.
If you want to dry the noodles, generously flour and lay out on a cookie sheet to air dry for a few days. If it will be a while til we eat them, I freeze them and then drop straight from the freezer into boiling water.
Yield: 1 3/4 pounds fresh pasta