California Farm Hand Made Fusilli Wheat Pasta Recipe by Hobby Horseman
Cooking Instructions An hour from scratch 1 Grind or buy 1 cup seminola and 1 cup durum wheat flour. On cutting board, mix flours, oil, eggs, salt with fingers till you have an elastic dough, roll in ball, wrap in shrinkwrap, rest an hour. 2 One cup hard red winter wheat kernels, finely ground, makes two cups spelt flour on left. Same flour, second grind: two cups seminola flour grade in center. Same flour, third grind: two cups durum flour grade on right. 3 Flourdust cutting board and rolling pin, roll dough till thin. Cut 3/4” to 1” strips, roll sideways into long thin pencil strings, cut in 2 inch lengths. Oil a bamboo skewer and press lengthwise into the dough strip, then roll out into 4” long tubes. Slide off skewer, dry a few minutes. 4 There is also wrapped fusilli. Cut dough in 1/4” strips, wrap around bamboo skewer like an italian barberpole, dry. Even more nooks and crannies to adhere the delicious sauce to. 5 Note: traditional fusilli pasta is hollow, store bought is not always hollow. If you use store bought dried fusilli pasta, it has ridges to hold onto the sauce. For store bought fusilli and dried hard farm made fusilli, boil salted water in skillet, add pasta, boil till al dente, 7 to 9 minutes, then add to sauce. I cooked storebought machine made, store bought handmade and farm handmade pastas in the same sauce. They taste differently. 1 Grind or buy 1 cup seminola and 1 cup durum wheat flour. On cutting board, mix flours, oil, eggs, salt with fingers till you have an elastic dough, roll in ball, wrap in shrinkwrap, rest an hour. 1 Grind or buy 1 cup seminola and 1 cup durum wheat flour. On cutting board, mix flours, oil, eggs, salt with fingers till you have an elastic dough, roll in ball, wrap in shrinkwrap, rest an hour. 2 One cup hard red winter wheat kernels, finely ground, makes two cups spelt flour on left. Same flour, second grind: two cups seminola flour grade in center. Same flour, third grind: two cups durum flour grade on right. 2 One cup hard red winter wheat kernels, finely ground, makes two cups spelt flour on left. Same flour, second grind: two cups seminola flour grade in center. Same flour, third grind: two cups durum flour grade on right. 3 Flourdust cutting board and rolling pin, roll dough till thin. Cut 3/4” to 1” strips, roll sideways into long thin pencil strings, cut in 2 inch lengths. Oil a bamboo skewer and press lengthwise into the dough strip, then roll out into 4” long tubes. Slide off skewer, dry a few minutes. 3 Flourdust cutting board and rolling pin, roll dough till thin. Cut 3/4” to 1” strips, roll sideways into long thin pencil strings, cut in 2 inch lengths. Oil a bamboo skewer and press lengthwise into the dough strip, then roll out into 4” long tubes. Slide off skewer, dry a few minutes. 4 There is also wrapped fusilli. Cut dough in 1/4” strips, wrap around bamboo skewer like an italian barberpole, dry. Even more nooks and crannies to adhere the delicious sauce to. 4 There is also wrapped fusilli. Cut dough in 1/4” strips, wrap around bamboo skewer like an italian barberpole, dry. Even more nooks and crannies to adhere the delicious sauce to. 5 Note: traditional fusilli pasta is hollow, store bought is not always hollow. If you use store bought dried fusilli pasta, it has ridges to hold onto the sauce. For store bought fusilli and dried hard farm made fusilli, boil salted water in skillet, add pasta, boil till al dente, 7 to 9 minutes, then add to sauce. I cooked storebought machine made, store bought handmade and farm handmade pastas in the same sauce. They taste differently. 5 Note: traditional fusilli pasta is hollow, store bought is not always hollow. If you use store bought dried fusilli pasta, it has ridges to hold onto the sauce. For store bought fusilli and dried hard farm made fusilli, boil salted water in skillet, add pasta, boil till al dente, 7 to 9 minutes, then add to sauce. I cooked storebought machine made, store bought handmade and farm handmade pastas in the same sauce. They taste differently. 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