Pel’mini Dough (for Sourdough Pasta)
While searching for a recipe on how to make sourdough pasta, I was intrigued by this article/recipe written by Katherine Czapp (Weston A Price website). Using her experience as a guide, I made the dough and was impressed by the result. I brought the long fermented dough to our recent monthly Cook & Chat get-together and we used it to make a Spinach and Cottage Cheese Cannelloni. It turned out really well and was absolutely delicious. Like Katherine said in the article, it was light on the stomach with no hint of over-souring.
2 cups wheat flour (the highest quality)
6 egg yolks
1 cup whey (home-made)
- Sift the flour, pour it onto the table and make a well in the center.
- Mix eggs yolks and salt [they never give a measurement for this, but I would assume a pinch or two], and whey carefully together until homogenous.
- Pour this into the well in the flour and begin to mix all together until the mass forms a ball. It should be elastic, but not too stiff.
- Knead and work the dough until it no longer sticks to your hands or to the table.
- Let the dough remain at room temperature for 2 to 3 days, adding a bit of flour and kneading once or twice a day. [No mention is made of placing the dough in a bowl and covering it, but I would assume one would do just that. Also, the assumption is that after the 2 or 3 days, your dough is ready to be rolled out, cut, filled and simmered in broth.]
Note: The original recipe calls for 6 egg yolks but like Katherine I decide to use only 3 yolks. You will need to experiment and see if you need more yolks. I used durum wheat and left my dough for longer than 3 days. Will definitely be trying this recipe again probably with different variations.
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