Oatmeal Pasta

Directions for Milling Oat Flour
160 grams/2 cups oat flour
   I ground rolled oats in a blender, sifted and re-ground until flour-like

Ingredients for Oat Pasta
220 grams/2¼ cups oat flour
9 grams/1.5 teaspoon salt
2 eggs
28 grams/2 Tbsp Olive Oil
Add 0-60 grams/0-4 Tbsp water if dough is too dry
Add 8 grams/1 Tbsp corn starch if necessary to bind dough

Make a mound of Oat Flour on the (Granite) countertop
Create a depression in the mound
Fill it with the eggs and the Olive Oil
Mix/knead to incorporate ingredients
Add up to 60 grams of water, being careful to not make the dough too moist
If dough doesn't stick together, add 8 grams/1 Tbsp corn starch

Using a hand crank pasta maker, run the dough through the rollers, changing the setting until the desired thickness is reached
NOTE: Since Oats have no gluten for binding, I chose to make wide noodles rather than Angel Hair or standard Spaghetti noodles
As you roll the noodles, sprinkle them with corn starch to avoid sticking
Drop the noodles into boiling water and cook for 2-4 minutes
Remove and rinse in a colander with cold water

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