Amaranth Flour Pasta
Author: Shelley Bennetts
Amaranth Flour Pasta (Serves 2)
2 cups 100% Amaranth flour
1/4 tsp salt
Water, as needed
Combine flour, eggs and salt. Add water, one tablespoon at a time, until dough becomes firm (not sticky). After each tablespoon of water, check to see if dough has firmed. (The amount of water will vary depending on your flour).
If you have a pasta maker, this part is simple. If not, form the dough into a rough rectangle and using a rolling pin, roll it as thin as you can. If the dough starts to spring back when rolled, let it rest for ten minutes before resuming.
Trim the rough edges of the dough and roll the flat sheet into a roll.
Using a very sharp knife, slice the roll into narrow rounds. Unroll the rounds into long noodles, and toss them with flour on a baking sheet to dry, or cook in boiling water immediately.
Fresh noodles will only take about 4 minutes to cook - they are done when they float to the top of the water.