My daughter has been making homemade pasta with her Dad for as long as she remembers. Preparing meals is a family activity in our home. It’s so gratifying to see my 10-year-old daughter competently handling knives and the stove, while conversing about our family’s health philosophy (in between silly stuff).
We stopped eating wheat for a few years, but the complexity of blended flours trying to capture the texture and taste of wheat seemed more of a process than simply committing to using organic or non-GMO wheat flour products.
We still enjoy coconut flour for making coconut muffins, arrowroot flour for making dry arrowroot cookies, rice flour for making rice cakes. But when it comes to making bread and pasta, there is nothing like good old wheat.
1 cup semolina flour
1/2 teaspoon salt, optional
2 eggs or 3 egg whites, free-range and organic
Combine semolina flour and salt. Add beaten eggs. Mix to make a stiff dough. On a lightly floured surface, flatten dough with a rolling pin. Jelly-roll the flattened dough and cut into noodles.
We used a curly knife to cut the pasta.
Bring a large pot of water to boil. Unroll the pasta and add to the pot of boiling water. Cook until al dente.
Serve with your favorite sauce. Or simply toss with butter, salt and herbs such as green onions and cilantro.