Quick & Rustic Trofie Handrolled Pasta
A short noodle for picking up delecate sauces like pesto or a great noodle as an alternative to macaroni and cheese sauce.
Equipment
- 1 Spice / Coffee Grinder
- 1 Chopstick (or similar shaped object like a pen/pencil)
Ingredients
Pasta Dough
- ½ cup oats
- 2 tbsp chia seeds
- ¼ cup water
Instructions
Instructions
- Grind the oats and chia seeds into a fine flower. Add to a bowl then add your wet water.
- Using a spoon or your hand start mixing the dough until a ball forms. Knead and work the ball in your hands until it becomes fairly smooth and has an eleastic texture.
- Roll your ball into a long rope/snake like tube that is about 1.5cm (0.5 inches) thick.
- Cut off pieces that at about as thick as they are long (1.5cm/0.5 inches) and roll them so out with your fingers so they look like Frame H, with tapered ends.
- Using a chopstick or similar object angle it so it forms a 45° angle with your little unshaped trofie. With a light pressure, push down and away with the chopstick to form the trofie. It may seem difficult at first until you get use to the motion. You might need to use your other hand as a guide or reposition your trofie and chopstick to keep the right angle throughout. Take it slow and speed will come as you get better at it.
- When you have made all your tofie pasta simply drop them in a pot of rapidly boiling water until they float--which takes about 30 to 90 seconds. Quickly strain and blanch (soak) them in ice-cold water to increase the resistant starch and bite. Toss with your preferred sauce and enjoy!
