If you are at all interested in eating healthfully from “whole foods,” you have probably learned about flaxseed, hailed as a great source of fiber, beneficial fatty acids, and other good stuff. But did you know that it makes a really tasty fresh pasta too? Note that you need ground flaxseed meal—available in whole-food markets—for this dough.
Recipe information
Yield
for 1 pound of pasta
Ingredients
Dry
1 1/2 cups all-purpose flour
1/2 cup ground flaxseed meal
Wet
2 large whole eggs
1/4 cup extra-virgin olive oil
3 tablespoons water
Preparation
Step 1
Food-processor mixing recommended, following the directions on page 160.
Suggested Shapes and Sauces
Step 2
Cut in any shape you like (easy to work).
Step 3
Delicious with nothing more than olive oil and cheese (page 107).
Step 4
Aglio e Olio (page 104).
Step 5
A vegetable sauce such as Anchovies, Capers, and Fresh Tomatoes (page 91).
From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.
Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.
From the Trade Paperback edition.
