Sunday, March 22, 2009

Flour Water Egg

Corn Tortillas
2 cups masa farina
1/2 teas. coarse salt
1 1/2 cups warm water

Mix the salt and masa, add water and stir until combined (the mix will be lumpy.) Cover the dough and let it sit for 30 minutes.

Make 18 balls of dough and flatten them into tortilla shape. You can use a tortilla press or put plastic wrap on your cutting board and use another plastic-wrapped board to flatten them. heat them in a dry skillet until they grow little brown spots; package and save or serve.

2 cups chapati flour (Indian market) OR 1 cup each whole wheat flour and unbleached all-purpose flour
1 teas. coarse salt
3/4 cup warm water
4 T ghee (clarified butter) or sweet butter, melted

Mix the flour and salt, add the water and 1 T butter. Stir with a wooden spoon until it comes together in a sticky ball. Dust a work surface with flour and put the dough on it, kneading for about 4 minutes or until smooth. Let it rest for 20 minutes.

Divide the dough into 12 equal pieces. Form each into a ball, then press it flat to 1/2 in. thickness. Taking your rolling pin (or a full wine bottle) roll out the flattened ball to a disc about 5 in. wide.

Heat a heavy dry skillet until a drop of water sizzles in it, then cook the rounds for 2 or 3 minutes, flip with tongs and cook for another 2 minutes. Put the chapatis on a cookie sheet and brush them with the remaining butter and serve.

Pasta Dough
3 large eggs
1/2 teas. coarse salt
1 cup semolina flour
1 cup unbleached all-purpose flour

Beat the eggs and 1/2 teas. of salt together. Gradually add the flours, alternating between them, until you have a stiff dough. Put the dough on a work surface and knead for at least 5 minutes or until the dough springs back lightly when pressed with a finger tip. Let the dough then rest for 30 minutes.

Divide the dough and roll it out until you have thin sheets of pasta. Using either a pasta rolling machine or a knife, cut the sheet into long, thin slices. Let them dry out and store them or use them. Note: fresh pasta cooks in half the time store-bought, dried pasta does.


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