Pasta

May 08, 2014

Pasta: 

1/2 lb. semolina flour 
1/2 lb. Farmer Ground whole wheat
1/2 lb. white flour 
8 ea whole eggs 
1 oz.   extra virgin olive oil 

Mix flours on a wood table and form into a crater.  Make sure there is plenty of room for the eggs and the olive oil in the crater and the sides are as thick as a possible.  Add eggs and oil. Using a large fork stir and slowly pull the flour into the liquid. When it becomes a lumpy mass scrap the dough together with a dough knife.  Knead the dough till it is smooth, shiny and springy to the touch.  Place the dough in a bowl and brush it with olive oil and a moist towel.  Let rest for 2hr or up to 8hr in the fridge.  Use this dough for any kind of pasta.
Works well extruded or rolled. 

Lamb Sugo

Lamb Sugo:

1lb lamb shanks, 1 lb lamb bones, 1 lb pork riblets, 4 oz pork belly, 2 chicken wings, 2 T butter, 1 onion, 1 carrot, 1 stalk celery, parsley stems, bay leaf, 1 nutmeg grated, 4 cloves ground, 1 T black pepper, salt, 1 cup red wine, .25 cup balsamic vinegar, 2 qt chicken stock

Cut all meat and bones to roughly 2″ pieces.  Add pork belly to heavy bottom large braising pot, Render the fat over med heat and then spread the rest of the meat and bones evenly, add butter,  let brown and develop a deep dark (not burnt) foundation on the bottom of the pot (should take 45 min over med heat), remove bones and all meat, place in colander to remove rendered fat, drain all fat from pot with out removing any of the base browned on the bottom, Place back on heat and add  vegetables all chopped to about 1″, cook and allow juices to break the foundation a little then rebuild it, Add wine and repeat the breaking down of the pot foundation then let it reform as the wine reduces, Repeat with vinegar, Deglaze the pot with some stock till all the tasty base is removed and the bottom is cleared of all flavor, add seasonings and remainder of stock, add the browned meat and simmer covered over low heat till meat is falling from the bones and very tender, strain braising liquid and pick the meat off the bones, pass 1/2 of the meat (keep the rest for something else like ravioli) through a food mill back into the liquid, press remaining juices from the bones and aromatics into the sauce and skim excess fat, simmer and adjust seasonings.

Scallion Pancakes:

Scallion Pancakes:

1/2 cup Farmer Ground Whole Wheat, 1/2+ cup flour, 1 cup just boiled water, pinch salt, 2 T toasted flax seeds, flax oil, scallions (also great with kimchi), sunflower oil for cooking.

Mix water, flour, salt, and seeds till a ball forms, Divide into 7 walnut sized pieces, flour work surface and roll out as flat as possible, spread about 2 t of flax oil over entire surface, Cover surface with thinly cut scallions, Roll up into a log, Twist log around like a spiral, re-roll to a disk about 7 inches in diameter (this process makes quick layers of lamination like many types of pastry dough), cook till crispy and browned on both sides, Cut and eat with your favorite dipping sauce!