Mickey and I, mostly I have been working very hard on this creation. I hope the viewers enjoy it and please let us know if something isn't correct.
Today I made a new pasta, I got a copy of my friend's Linda's recipe.
1 c sprouted wheat
plus 2 TBLS for rolling the dough
1 TBLS egg white powder
1 TBLS vital wheat gluten
1 TBLS potato starch (I bought potato flour, than realized my mistake and returned to the store and bought
the starch. The internet said there is a BIG difference between the two
¼ c water
salt, not in the dough but in the pot of boiling water
Place flour and other dry ingredients in bowl of standing mixer. Mix with dough hook about 1 minute. Add water and mix for about three more minutes. At this point the dough may seem dry, this is normal. It should hold into a ball when squeezed. (I added extra water to get it into the ball) Add a few extra drops if needed. Form into a ball and tightly wrap in a plastic wrap. Let stand for 10 minutes on the counter. Can refrigerate but let come to room temperature before using the pasta roller and cutter. Made about 1 pound of fresh pasta.
This was delicious, but I did overcook the first half. It cooks very fast when it is fresh so be careful.
I gave Mickey the end of the spaghetti sauce from Bonnie's recipe and I use olive oil and fresh basil on mine.