rye pasta

rye pasta

I don't often make my own pasta, but when I do, I can guarantee you we'll be finding flour in almost every nook, cranny and appliance in our kitchen for the next 3 months.  

When you can buy spaghetti for 99c a pack in the supermarket, homemade pasta is definitely a labour of love.  Yet, I decided to do it last night as I was really after some rye pasta for a ramen dish I wanted to make, and after visits to 3 different stores that those healthy-type people frequent my ramen was still looking rye-less.

As THBBF and I are the city type, we don't have an outdoors clothesline (come to think of it, we don't really have an outdoors full-stop).  The clotheshorse was already heaving with 2 weeks worth of washing so I had to improvise and use the back of a chair to dry my luscious freshly-cut strands.  I was feeling quite impressed with myself, rolling each sheet through all the stages and then cutting it up perfectly.  I was producing something that actually resembled fettuccine (past attempts had not been so successful).  Daydreaming about all the flavour possibilities I gather a handful of earthy, speckled strands and turn around to find my perfect pasta strands significantly shorter.  WTF?!!  I immediately notice a white powder, paw print trail through my kitchen and lounge room , which upon further investigation leads me to a guilty-looking dachshund puppy with the sole remaining pasta strand at her feet.  Anyone looking to adopt a sausage dog?

rye pasta
Makes enough for 4 serves

1 cup rye flour
1 3/4 cup plain flour
1 tsp sea salt
1 cup water

Combine all ingredients in a large bowl and stir until combined and come together like a dough. 

Lightly dust your working space with flour, then knead the dough until it becomes smooth and elastic (about 10-15 mins).  It will be quite hard at this stage.  Form into a ball, place into a clean bowl and allow to sit for 15 mins.

Flatten the ball into a disc, cut into 8 equal pieces (like a pie) and then use a pasta machine to roll each piece into a sheet - rolling the sheet through all the sizes of roller, beginning at the widest right through to the finest.  I noticed the dough is quite sticky so you might not make it right through to the finest setting on your machine - I worked mine down to the second-finest setting.  

Line up all the sheets on your working surface.  Lightly sprinkle with a little plain flour so that they are not sticky to the touch.

Using the cutting attachment, cut pasta sheets into ribbons.  I tried the spaghetti setting but as the dough was quite sticky I didn't have much luck.  The fettuccine setting, however, was perfect.  

Hang strands on a clotheshorse (or chair - but beware of hungry pets) and allow to dry for at least 15 mins before cooking.  Should you wish to make a big batch, you can leave the pasta to dry completely (24 hours), which will become brittle and hard and allow for much longer shelf life.