Homemade oat trofie with mushroom marinara sauce
This is indeed what you are suspecting – pasta made from oat flour! Delicious, healthy, and surprisingly easy, this is a great weeknight dinner or fancy lunch with friends. This takes a little over an hour from start to finish, and can be simplified a lot by making an easier sauce, while you get on with making a salad or whatever else.
I love fresh pasta. I simply can’t get enough, and I really do feel that it’s so perfect in it’s simplicity – one of the timeless dishes that is so often reduced to dry, supermarket packets, and so rarely done properly. Anyone who has made their own pasta will agree – it’s one of the most delicious things out there.
There are a few myths around making pasta: Firstly, that you need a pasta machine. This is simply not true – The Italians have been making pasta for hundreds of years before the invention of the pasta machine, and you’re perfectly capable too. In fact, you don’t even need a rolling pin for some of them – these Trofie for example, or Gnocchi.
Second myth: You need loads of time. While it’s true that making your own pasta is more time consuming than throwing pre-bought pasta into the microwave, it’s still very doable for a weeknight dinner, going from start to finish in about an hour, with 30 mins or so of resting time included.
And lastly – that you need special skills or Italian genes. Not true! As in the immortal words of SuzelleDIY – “Because anybody can”. There are no dark arts involved here, just patience, mindfulness, and a love of cooking – the rest will fall into place naturally.
Trofie is the traditional pasta to eat with pesto, being a Ligurian speciality, and happens to be a very easy pasta shape to make by hand. However, if you want to make pappardelle or linguine or strozzapreti or whatever, feel free 🙂
Homemade oat Trofie with a shroom and tomato sauce
- 1 mug raw oats Blitz in the nutribullet until flour.
- 1 mug wholewheat flour Blitz in the nutribullet until the bran is finely ground
- 2 eggs
- 1/2 cup water
Mushroom marinara sauce
- 250 g whole mushrooms
- 1 red onion, chopped
- 3-4 sundried tomatoes, chopped
- 3-4 cloves garlic, chopped
- 1 tsp smoked paprika
- 1 tsp thyme
- 1 can tomato
- salt and pepper
- Pecorino or parmesan
- Mix the well ground flours together with the egg and water, turn out onto a floured surface and knead until smooth, elastic, no longer sticking to your hands and it feels a little like your earlobe. Cover with plastic wrap and leave to rest for at least 30 minutes.
- Spray a heavy duty frying pan or wipe with oil, place on a medium-high heat and add all the mushrooms, whole. Put a plate, another frying pan or some large, flat object on top and press down with a fair bit of pressure. This "press-searing" squeezes some of the moisture from the shrooms, caramelizes the outside and improves their overall texture. Flip over after 5 minutes or so and press down the other side. Do this until both sides are golden-brown and the shroom is mostly flat. Remove from the pan and roughly chop.
- Add a little more oil or your fat of choice and fry the onion on high heat until browning, then add the sundried tomatoes, garlic, chopped mushrooms, thyme, paprika, salt and a generous grind of black pepper. Cook for a minute or 2, then add a can of tomato, breaking up any large bits of tomato if necessary. Turn the heat to low and continue to cook while you crack on with the pasta – you want it dark red and beautifully reduced.
- Get a large pot of salted water to a rolling boil 10 minutes before you want to eat.Break off a chunk of the now rested pasta, and roll it on a floured surface into a worm/poop shape about the thickness of your pinky finger. Using a sharp knife, cut it into 3-5mm thick pieces (depending on the thickness of your worm), pick up each piece and roll between your palms to make earthworm sized rolls. Toss with flour to stop them sticking to each other. Cook in batches for about 1-2 minutes, until al-dente – they will float before being totally done, so once floating give them another 30-45 seconds or so. Remove and add to your pan with the tomato sauce.
- Once all of them are done, add a 1/2-2/3 cup of the pasta cooking water to the tomato sauce/pasta, turn up the heat, stir through and cook until hot through and coating the pasta beautifully. Add a little more pasta water if it looks too thick. Top with pecorino or parmesan and serve immediately with a crisp green salad.
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