A Yellow Whole Wheat Egg Yolk Pasta
Sorry for the almost weeklong absence. This was the week when most of the pre-school applications for Varun were due. And we had not even toured some of the schools; which is mandatory in some cases before applying.
With Vipul at work, the task was on me and I was driving all over the town to attend the last few tours that the schools had. I joked one evening that we need a SCRUM board to just track the schools and their process (plus other things we had to do like pick up house keys, find a pediatrician closer to new house, possibly look for an interim preschool closer to our new apartment etc).
To be out and about, I used to have a heavy breakfast (fried eggs and cereal) so it would tide me over till lunch.
I don’t like yellows in my eggs. Its been the case since I was young and before the low-fat/carb diet etc were even part of my vocabulary. I can’t stand their smell unless it is poached or baked.
So, what do you do with the yellows? They are actually rich in vitamin A and D, folic acid, potassium and selenium – not to mention protein and omega-3 fatty acids. The bulk of nutrition in an egg is in the yolk.
Instead of discarding them as I previously used to do, I used a recipe that I read in Jamie Oliver’s cookbook to make a pasta dough with flour and egg yolks. Knead this with a little water like nobody’s business. And you have a dough that can be rolled, filled or shaped.
You will have a naturally yellow whole wheat pasta that is rich in nutrients and then can be made into anything you like. I don’t have a pasta making machine, but it can easily be rolled thin and cut up to make fettucine.
I gave a small dough to Varun and he rolled and played with it while I made the rest for us. This pasta cooks in a couple of minutes and topped with olive oil, parsley and pepper was one the yummiest meals in a while.
Am in love with making fresh pasta. Next time, I plan to add some chopped spinach or kale to sneak in some veggies!
Whole Wheat Egg Yolk Pasta Recipe
- 1 1/2 – 2 cups whole wheat flour + 1/4 cup for rolling
- 5 egg yolks
- 1/4 cup water
- 1 teaspoon olive oil ( for greasing)
- 7-8 cups water (to boil pasta)
- Salt and Pepper to taste
- 1 teaspoon fresh parsley chopped
- Olive oil, parmesan cheese to top and serve per taste
1. Take the flour on the counter and form a well in the center. Add egg yolks. And a little bit of water.
2. Oil your hands. Mix a little bit of yolk and flour, in circular motions, incorporating more and more flour on each pass. The mix does get hard, dry and crumbly. Don’t give up. Use a little bit of water if it’s too dry. Keep kneading.
Using the heel of your hand, massage and knead the dough till it comes together and eventually becomes soft and pliable. This took me about 15 – 20 minutes.
3. Set the dough aside for 30 mins to rest.
4. Set water for pasta to boil.
Flour the counter and then roll the pasta into largish ovals/circles and cut up using a knife. Or use a pasta making machine if you have one.
5. When the water has a rolling boil, add the pasta. Cook for about 2 minutes till the pasta floats to the top.
6. Season with salt and pepper. Top with some olive oil, parsley and cheese.