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.


310 grams of total flour, 30% amaranth


add 6 egg yolks, and 3 egg whites


mix it up


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


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


The strips are subdivided into 1/4 inch strips


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


The pasta is dried.


Then cooked, and seasoned.


Then dried again and portioned into servings of 120g.

My second pasta for the trip was a simple round shape.

It starts by rolling the dough into a log


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


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


and shaped against the thumb.


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


Repeat.


The pastas are dried.


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.