Fresh egg pasta with hemp flour for colour and a faint nuttiness. Roll thin enough and you can see light through it. The hemp gives the dough a greenish tinge that looks deliberate.
Hemp Egg Pasta Dough
Yields 4 servings. Prep 15 minutes plus 30 minutes rest.
Ingredients
- 1 1/2 cups "00" flour or all-purpose flour
- 1/2 cup hemp flour
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Method
- Mound flours on a clean surface. Make a well in the centre. Crack eggs into the well; add oil and salt.
- Beat eggs with a fork, gradually pulling in flour from the edges. Once shaggy, knead by hand 8-10 minutes until smooth and elastic.
- Wrap in plastic. Rest 30 minutes at room temperature.
- Cut into quarters. Roll one piece at a time through a pasta machine, working from widest setting to second-thinnest.
- Cut into tagliatelle, fettuccine, or use for ravioli.
- Cook in heavily salted boiling water 2-3 minutes; fresh pasta cooks fast.
Note
Hemp flour absorbs more water than regular flour, so the dough may feel slightly dry initially. Knead longer rather than adding water; it comes together.