Tuesday, July 28, 2009

Amaranth Pastas

I'm back from my TRT thru hike with fellow bay area hikers Jeremy and Tony.
We walked about 170 miles over 9 days, and had excellent weather the whole trip.
Jeremy did all the work figuring our resupply points, water supply points, etc. I showed up and walked. It was awesomely easy.

Part of my meal kit for the trip was pastas to go with the sauces and broths I made. I decided two shapes from a 30% amaranth dough, 60% semolina, 10% all purpose. This makes a very gritty pasta that survives the cooking and drying process, and a second round of cooking on the trail, without turning to a soggy bowl of mush.

P1060004
310 grams of total flour, 30% amaranth

P1060005
add 6 egg yolks, and 3 egg whites

P1060006
mix it up

P1060009
Wrap in plastic wrap, and let sit for an hour or so. I used the time to prepare the marinade for my jerky.

P1060042
For the first shape, I did a spiral pasta, and it starts by rolling the dough thin, and cutting into 3 inch wide strips

P1060043
The strips are subdivided into 1/4 inch strips

P1060044
Each strip is hand rolled around a floured wooden stick, here I am using a chopstick.

P1060073
The pasta is dried.

P1060139
Then cooked, and seasoned.

P1060142
Then dried again and portioned into servings of 120g.

My second pasta for the trip was a simple round shape.
P1060049
It starts by rolling the dough into a log

P1060050
Dividing and rolling the pasta in hand until it reaches the desired diameter.

P1060051
The resulting pasta 'snakes' are cut into bit size chunks

P1060053
and shaped against the thumb.

P1060054
The result is a disk of pasta with a large dimple to hold sauce.

P1060059
Repeat.

P1060068
The pastas are dried.

P1060148
Then cooked, and dried again, before being packaged. This is a turkey soup using the amaranth pasta, tomato sauce, and seasoning mix.

Thanks for reading my blog, I hope to get up more food and photos from the TRT thru hike soon.