Acorn Pasta

About this recipe

Making acorn pasta dough can be tricky because acorn flour does not produce gluten. Gluten is usually gives pasta dough the ability to stretch. You can use a 50% acorn flour to "00" flour ratio, but the pasta dough because more brittle and tears easily. Once you get the consistency right with this recipe you can  up your acorn flour ratio until you are satisfied with consistency and flavor. Don't be afraid to have fun with it! The more course your acorn flour, the better.  You can see I made a striped pasta with mine using nettle pasta dough also. Simply lay them on top of each other, and slice the stack. Then lay though slices down to have a striped pasta dough . Acorn flour is more nutrient dense than store bough flour, so you are making a much more nutrient rich pasta than store bought. Enjoy!

Ingredients

• "00" flour
• acorn flour
• egg
• olive oil
• water
• of salt

Instructions

1. Combine ingredients except water, in a mixer with the dough attachment, or use the volcano method for making pasta dough.
2. Combine thoroughly, add water until the dough comes together.
3. Kneed the dough, and add water until the pasta dough becomes “tacky”. The dough should not be cracking or splitting.
4. After kneeling the dough for several minutes, cup the back of the dough and pull it towards you, turning it and slight this 2-3 times to form a ball.
5. Wrap the ball in plastic wrap, and refrigerate for at least 2 hours.
6. After two hours you are ready to roll your pasta dough out.