fermented pasta

 Egg Pasta Dough

300g Kamut, 200g Sonoran White

275g or about 5 eggs

60g starter

Mix dough, knead for 15 minutes until silky and elastic.  Double wrap in plastic wrap.  Refrigerate for a minimum of 12 hours and up to 24 hours.

 Tools: Kitchen Aid Mixer with Pasta Attachment OR Hand Pasta Machine

Cavatelli/Orecchiette Dough

300g Kamut, 200g Sonoran White

275g water

60g starter

Mix dough, knead for 15 minutes until silky and elastic.  Double wrap in plastic wrap.  Refrigerate for a minimum of 12 hours and up to 24 hours.

Tools: Gnocchi board