Hourani Pasta

Rolled into light pasta sheets Hourani makes the best lasagna noodles you’ll ever taste, hands down. It has more body and a lovely mouth feel as compared with pasta made withconventional (i.e., all-purpose, semolina and/or “00” flour). Hourani is “thirstier” than other flours, which means pasta made from it requires more eggs to make a workable dough.


Serves: 6 Prep time: 30 mins Resting Time: 12-24 hours

INGREDIENTS


500 grams Hourani flour + extra for dusting

5 grams sea salt

285-325 grams egg (approx. 6-7 eggs depending on size, be ready to add more if needed)

METHOD

  1. Using a stand mixer with a dough hook, mix the flour and salt and make a well in the center.

  2. Add 285g egg and mix for 15 minutes on low-medium speed. When the dough starts to cling to the edges, scrape it down so it continues to be mixed. If the dough is too dry and does not hold together, you may need to add additional egg.

  3. Wrap the ball in plastic wrap and let it rest in the refrigerator for 12-24 hours.

  4. Lightly flour a cookie sheet. Slice the dough into pieces small enough to run through your pasta roller four or five times on setting 1. Dust each piece with flour on both sides and run through the pasta roller once on settings 2, 3, 4, and twice on setting 5. Set aside on the floured cookie sheet. Make sure both sides of each piece are lightly floured.

  5. Put the pasta sheets through the pasta cutter and place each handful of pasta in a loose pile on the cookie sheet. You may need to lightly dust the pasta with flour to avoid sticking.

  6. Cook the fresh pasta in boiling salted water for 1-2 minutes. Drain in a colander and serve immediately with your topping of choice.