
20230119 100% whole-spelt egg noodles with CLAS
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Please see here and here to learn more about concentrated lactic acid sourdough (CLAS).Â
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This whole-spelt noodle requires a little more work than soba, but not too bad.
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Ingredients
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A.
13% whole spelt flour from whole spelt CLAS
81% fresh whole spelt flourÂ
19% water from whole spelt CLASÂ
33% whole egg (1)
season the dough to taste
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B.Â
6% extra whole spelt flour Â
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Dough consistency when done mixing. Total dough weight ~250g. Rest 1-2 hours ( I wonder if I can do without resting the dough🤔🤔🤔)
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divide into 5 x 50g dough balls
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pasta roller#1 x 1, fold; repeat 3-4 times until the dough is smooth.
pasta roller#2 x 2-3
pasta roller#3 x 2
pasta roller#4 x 1
place the dough sheets between parchment paper
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fettuccine cutter x 1
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What a scene (to a newbie)!
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See my soba noodle post for cooking setup.Â
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Thinner noodles have a more delicate texture.
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Comments
I love seeing all these noodles! The freshness and bounciness really stand out in the broth.
What a variety of clas types that you can pull from. I can't keep up!!
I have not bought these flours before but will get them at the next grain store stop.
By the way, I didn't see this post and a couple of others of your listed on the front page. I only saw it by searching for your name. Is there someone who can fix this problem? It might be on my end - not sure.
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