Spelled Ribbon Noodles

1. First, put only 300 g of flour in a bowl and roughly knead with the dough hook of the hand mixer. Then place the mixture on a work surface, add 1 tbsp oil and knead everything thoroughly with your hands to form a smooth, supple, non-sticky dough. However, it needs a little longer resting time than conventional pasta dough and must rest covered for at least 1 – 2 hours.
2. After the resting time, however, the dough is quite soft and feels moist. You now have to gradually knead in 80-100 g of flour with your hands in small steps. Lightly oil the palms of the hands 2 – 3 times in between. The dough must be elastic and not dry, but it must also not stick. However, you shouldn’t knead too much flour, otherwise the consistency of the cooked noodles will be rubbery.
3. If you continue to work with a pasta machine, then the roller must always be well flourished in between. Smoothing is done from level 0 – Then the ribbon noodle roller comes into play. Immediately sprinkle the finished pasta with flour and loosen it up. If they lie close together for too long without flour, they stick together easily. Work quickly and in the meantime put on a large pot of well-salted water.
4. Immediately when all the noodles are ready, cook them in boiling water for about 2 minutes. When they have risen to the surface, they can be poured off. When they have drained well, it is advisable to spread them out on a baking sheet and toss them in a little olive oil. This way they don’t stick together and can later be tossed in nut butter and warmed up.
5. If they are made with a rolling pin, then roll out the dough in portions to a thickness of approx. 1 – 1.5 mm on a well-floured surface, also flour the surface, roll the sheet of dough into a roll and cut it into about 8 mm wide slices. Unroll the slices and sprinkle the resulting ribbon noodles with flour and loosen them up. Otherwise the procedure is the same as already mentioned.

Annotation:

1. Pasta dough made from spelled flour behaves differently than that made from conventional or typical pasta flour. Since I wanted it without an egg and spelled flour reacts completely differently than normal white flour, a little experimentation is required. ….. but ………. “with patience and spit” ………….. The result rewarded.
2. The above personal information relates to a portion of 540 g gross weight.