California Farm Hand Made Fusilli Wheat Pasta

Name: How to cook California Farm Hand Made Fusilli Wheat Pasta - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 4 dinners
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Hand Made Fusilli Wheat Pasta

Press a bamboo skewer lenghtwise into the side of a 1” wide strip of fresh pasta dough, roll it, slide off the skewer and it will dry into a hollow fusilli pasta tube, it is that simple. Even more elegantly, wrap 1/4” pasta dough strips around the bamboo skewer to make rotini type fusilli. Traditional handmade fresh Fusilli pasta absorbs more sauce because it is hollow and because fresh pasta absorbs sauces better. If you fine grind red hard wheat kernels once, you get spelt wheat flour. Twice, your get finer flour, seminola grade. Three times, you get super fine flour, durum grade. Fusilli pasta likes half seminola and half durum. No problem! Split seminola in half and grind half one more time, to durum grade. You can cook soft freshly made fusilli pasta directly in the pasta sauce, no prior boiling needed. Once dry, preboil in salted water. Economical: one cup of wheat kernels makes two cups of flour, which makes two cups of long fusilli. Two cups of fresh fusilli make four cups cooked delicious fusilli.

Ingredient

Food ration :

2 people, 4 dinners

Cooking time :

An hour from scratch

1 Cup

hard red winter wheat kernels to make 2 cups fusilli flour and pasta

large fresh farm eggs

Pinch

seasalt

Tbs

flour to dust the fusilli dough surface

Cooking instructions

* Step 1

Grind or buy 1 cup seminola and 1 cup durum wheat flour. On cutting board, mix flours, oil, eggs, salt with fingers till you have an elastic dough, roll in ball, wrap in shrinkwrap, rest an hour.

* Step 2

One cup hard red winter wheat kernels, finely ground, makes two cups spelt flour on left. Same flour, second grind: two cups seminola flour grade in center. Same flour, third grind: two cups durum flour grade on right.

* Step 3

Flourdust cutting board and rolling pin, roll dough till thin. Cut 3/4” to 1” strips, roll sideways into long thin pencil strings, cut in 2 inch lengths. Oil a bamboo skewer and press lengthwise into the dough strip, then roll out into 4” long tubes. Slide off skewer, dry a few minutes.

* Step 4

There is also wrapped fusilli. Cut dough in 1/4” strips, wrap around bamboo skewer like an italian barberpole, dry. Even more nooks and crannies to adhere the delicious sauce to.

* Step 5

Note: traditional fusilli pasta is hollow, store bought is not always hollow. If you use store bought dried fusilli pasta, it has ridges to hold onto the sauce. For store bought fusilli and dried hard farm made fusilli, boil salted water in skillet, add pasta, boil till al dente, 7 to 9 minutes, then add to sauce. I cooked storebought machine made, store bought handmade and farm handmade pastas in the same sauce. They taste differently.