Acorn - Semolina - Egg Pasta
This recipe combines the semolina found in conventional pasta dishes with the rich nuttiness of acorn flour. Lower gluten makes it more forgiving, and tender. It is ideal for ravioli or any other conventional pasta dish.
Ingredients
1 cup finely ground acorn flour
1.5 cups semolina flour
2 large eggs
1 tsp salt
1/2 tsp olive oil or acorn oil
Process
Sift flours to remove any grit
Add acorn flour and 1 cup of the semolina flour to a large bowl along with salt. Mix thoroughly.
Form an indentation in the flour, add eggs and oil
Using a large fork, pop egg yolks and begin stirring in the flour a little at a time until it is evenly distributed
Lightly knead until dough forms a cohesive ball.
Let rest for ten minutes
Spread half of the remaining semolina flour on a clean counter or cutting board
Gently roll out the dough to desired thickness, sprinkling additional flour as needed to prevent stickiness on the surface and letting it rest as needed.
Cut to desired shape
Boil for 8-11 minutes in salted water or stock
