Day 4 out of 40
Food has a way of transcending circumstances, time and place. My friend Amy Halloran and I read and cooked from @oliahercules book Summer Kitchens today and Amy reminded us of our connections to Turkey Red Wheat, brought to the United States by Mennonite immigrants from Russia then, now Ukraine and how it is part of our daily bread.
Thank you all for taking the time to come together and your generous donations for today’s online class and fundraiser – Cook & Connect for Ukraine #cookforukraine to support World Central Kitchen https://wck.org work.
I made varenyky two ways – one using my 321 sourdough egg pasta recipe and the other whole wheat dumplings adapted from @oliahercules book Summer Kitchens. Amy showed us how to make Pampushky, sourdough garlic bread.
Ellie’s 321 SOURDOUGH EGG PASTA
300 grams of flour
200 grams sourdough starter fed or from the fridge
100 grams of eggs (2 large)
1 tablespoon fat
½ tsp salt
Mix all ingredients by hand or use a stand mixer. Place the flour, starter, and eggs, oil and salt into the bowl of your stand mixer with the dough hook and mix on low until the dough comes together, 6-7 minutes. Or mix by hand until the dough feels tough but smooth. Don’t worry if it is a bit stiff. The dough will relax and expand as it ferments (yes the sourdough from the fridge, discard will ferment as well).
Depending on how you feed your starter or if you are using all whole grain flours, you may have to add a few splashes of water as you knead the dough, until it comes together and releases from the bowl.
Cover the dough and let the pasta rest on the counter for at least 30 minutes. I leave mine to ferment for several hours until it puffs up or you can let it slow ferment in the fridge for up to 24 hours.
Divide the dough into four equal portions. Lightly flour the working surface and roll the dough as thin as you can. I always make a second pass to get it thin as possible, dusting the counter with flour as I go.
I roll into a rectangle and either cut strips with a pasta cutter or fold the pasta sheet in thirds as if folding a letter and cut with a sharp knife.
Transfer the cut pasta to a floured baking sheet, swirled into little nests if cooking right away. If drying for later use, I like to separate the noodles across a flat surface.
For dumplings, use a glass or cookie cutter to cut rounds. Or roll the dough to one inch thick log and cut into rounds that you can roll out as circles to fill.
When you’re ready to cook the pasta, bring a large pot of salted water to a boil. Cook for 2-4 minutes, whole-grain flours will take a bit longer to cook than pasta made with all purpose flour.
This sourdough pasta recipe can be air dried for a couple of days. Once dried, transfer for long storage in the freezer or just freeze the fresh pasta and increase the cooking time by a minute or so.
For the tvorog, farmer cheese, that can be used for the filling we talked about in class, you can read more here #storycookingtvorog: