Have you ever made ravioli with the “Standard” pasta dough recipe of semolina flour mixed with all-purpose and Durham flour? Don’t get me wrong, for noodles it’s amazing and tastes great with heavy read sauce. However, I don’t like it for ravioli. Especially ravioli that I will be doing light foods with like seafood and mushroom fillings. It’s just so thick and chewy even when it’s nicely rolled out with a machine.
Anyways the other night I got crazy and decided to do Italian for dinner complete with oysters and mushroom cheese stuffed ravioli. Well, I need a fine-grained ravioli dough that would play well with my seafood and mushrooms but hold up to the rolling and forming and cooking. Thankfully for me, I’ve played around with this particular concept in the past and had the broad strokes figured out, and enough time to work out the details as I went along. Welcome to the picture Amaranth Flour, from South America, and Barley Flour. Both of these are fine milled products with an earthy smell and a very low gluten property to them, which makes them ideal for soft pasta.
And yes, I did actually have these on hand when I started the day. I am just that weird in regard to what crazy things, I have on hand right this moment.
Anyways, after some flow adding and playing around, I came up with a perfect soft pasta dough that went amazingly well with my mushroom cheese and crab ravioli! Yummy dinners and weekend nights for the winning!
Amaranth Barley Pasta Dough
- 150 grams All Purpose Flour Shifted is best and more as needed
- 50 grams Barley Flour
- 50 Grams Amaranth Flout
- 2 eggs room temperature
- 1/4 cup Water Temped, more as needed
- Weigh out and combine your flours in a bowl.
- Create a small depression in your flours to hold the eggs. Crack the eggs and place them into the depression.
- With a fork slowly whiskey eggs to bread the yoke and begin working the flour into the eggs.
- Once eggs are mostly worked in, add water a bit at time till soft slightly sticky dough forms.
- Flour a clean work surface, and dump dough out. Knead dough adding flour and water as necessary till dough is tacky to the touch. Wrap and allow to sit for 30 minutes at least.
- Flour a work surface and roll out dough to desired thickness and cut as desired for dinner. Dough will be sticky when first pulled apart so not recommended for pasta machines or mechanical rollers.