ZA'ATAR SOURDOUGH PASTA
Embedded into the pasta dough, the herbal and lemony flavors of za'atar are soft but consistent. The pasta is flavorful enough to simply toss with oil and maybe a little parmesan cheese, but it also pairs quite nicely with a garlicky marinara sauce. Use water for softer pasta, or use an egg instead for a more firm pasta.
Provided by Melissa Johnson
Categories Recipes
Time 50m
Yield 4-5
Number Of Ingredients 5
Steps:
- Mix all of the ingredients together in a bowl. I used rye starter discard for the pasta in these photos and it was rather delicate. My next batch was with an all purpose flour starter for a chewier texture, and adding an egg instead of water firms up the pasta further
- Knead the dough for about 5 minutes on a flat surface, adding flour or water if needed. You want the dough to be tough but not breaking as you work it.
- Wrap the dough and let it rest for at least 30 minutes or longer if you'd like the flour to ferment.
- If you're using a pasta roller, you can expect to make eight short sheets from this recipe. I like to roll out four sheets, then cut them into fettuccine; and then repeat with the other half of the pasta dough. You can also roll the pasta dough into 1-2 flat sheets with a rolling pin, heavily flour the dough sheet on both sides, then roll it into a tube and cut fettuccine strips with a sharp knife.
- Hang the fettuccine on a pasta drying rack or toss with plenty of flour on a large baking sheet.
- Bring 4-6 quarts of salted water to a boil, add the pasta to the boiling water, and let it cook for 2-5 minutes, depending on the thickness of the pasta.
- Drain and serve immediately with olive oil, fresh herbs, and parmesan cheese. The za'atar flavor also pairs quite well with marinara sauce.
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