by Deb Bernardini, owner of Forno 413
Ingredients
- 1 cup Ground Up Organic Bolted Barley Flour
- 1 cup Ground Up All-Purpose Flour
- 1 cup semolina flour
- 1 cup water
- 1 tsp olive oil
Instructions
- Combine the three flours in a large bowl. Once mixed, make a well in the center. Add the water and oil and mix with a fork, gradually incorporating the flour, at first forming a paste, and then a rough dough.
- Once all of the liquid has been incorporated and a rough dough has formed, remove the it from the bowl and transfer to a clean counter or work surface. Knead for approximately 10 minutes until it is smooth and uniform.
- Wrap the dough in plastic, and leave at room temperature for 1 to 2 hrs. Proceed to dividing and rolling, or refrigerate until ready to use.
- To roll the dough, divide the dough into approximately six portions. Work with one piece of dough at a time, keeping the rest covered in plastic to retain moisture. Roll as desired - with a hand crank, a pasta maker, or a rolling pin. (For bucatini, use a pasta extruder fitted with a bucatini dye.) As you work, transfer cut noodles to a baking sheet lined with parchment, and toss lightly with flour, rice flour, or cornmeal to prevent sticking until ready to cook.
- Cook pasta in salted boiling water for 1-3 minutes. Fresh barley pasta cooks very quickly! Top as desired.
You can also dry this pasta. It will take approximately 3 days to dry completely on a cookie sheet.
