Looking to put more wholesome options on the menu? Rye is rich in fibre, antioxidants, and nutrients – making it one of the healthiest grains! Try this rustic Fresh Rye Pasta recipe for a wholesome twist on a classic dish.
HOME-BAKE RECIPE:
Prep time: 60 minutes
Cook time: 5 minutes
Yield: approximately 450 g
INGREDIENTS:
- 1 cup Millstone 100% Rye Flour
- 1 cup Millstone Semolina Wheat Flour
- ½ teaspoon fine grain sea salt
- 1 large egg, whisked
- ¼ cup cold water, plus more as needed
METHOD:
- Combine flours and salt on a cutting board and make a well in the centre. Add egg yolk and use a fork to mix it into the flour gradually. If the egg escapes, work it back into the flour.
- Drizzle water over the mixture and stir. Use your hands or a dough scraper to bring it together into a ball, adding minimal water as needed.
- Knead on a clean surface for 5-10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for at least 30 minutes.
- Slice off a portion of dough and re-wrap the rest. Roll out by hand or with a pasta machine, adjusting the thickness gradually. Dust with flour to prevent sticking.
- Cut into noodles using a machine or knife. Fluff lightly with semolina flour and form nests. Cook immediately, dry, or freeze.
BULK RECIPE:
Prep time: 60 minutes
Cook time: 5 minutes
Yield: approximately 4.5 kg
INGREDIENTS:
- 10 cup Millstone 100% Rye Flour
- 10 cup Millstone Semolina Wheat Flour
- 5 teaspoons fine grain sea salt
- 10 large egg, whisked
- 2.5 cup cold water, plus more as needed
METHOD:
- Combine flours and salt on a cutting board and make a well in the centre. Add egg yolk and use a fork to mix it into the flour gradually. If the egg escapes, work it back into the flour.
- Drizzle water over the mixture and stir. Use your hands or a dough scraper to bring it together into a ball, adding minimal water as needed.
- Knead on a clean surface for 5-10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for at least 30 minutes.
- Slice off a portion of dough and re-wrap the rest. Roll out by hand or with a pasta machine, adjusting the thickness gradually. Dust with flour to prevent sticking.
- Cut into noodles using a machine or knife. Fluff lightly with semolina flour and form nests. Cook immediately, dry, or freeze.
Recipe sourced from https://www.101cookbooks.com/archives/rye-pasta-recipe.html