This is Living Blog
Fall Recipe Series: Red Fife Wheat Pasta
- Posted by: Kelly Jessup on October 15, 2012
Looking for a taste of Peterborough & the Kawarthas? Why not try this recipe for Red Fife Wheat Pasta compliments of Elmhirst’s Resort in Keene.
Drop by a local farmer’s market for the some of the ingredients to this recipe
INSTRUCTIONSMix eggs and yolks with olive oil and salt until well incorporated. Put flour into food processor then put egg mixture on top and pulse until it comes together. If it looks like coarse sand or it’s too wet, don’t worry. Dump out onto clean table and knead until dough is smooth and elastic. If the dough is wet, simply dust with flour and proceed as above. Wrap in plastic wrap and rest in the refrigerator for thirty minutes. Dough can be rolled out thin and roughly cut as pappardelle or use a pasta machine to cut into spaghetti or fettucine. Recipe serves 2-3 main course portions. Cook your pasta in salted, rapidly boiling water for approximately 2 minutes depending on size.
- 275 grams local Red Fife Wheat flour
- 1/2 tbsp extra virgin olive oil
- 2 whole local free range or organic eggs
- 3 yolks from local free range or organic eggs
- Pinch of salt