How many times have you looked at fast moving pizzas and pastas and decided that they are unhealthy Or Let’s count the times when you have looked at the roti and decided it’s boring? We at DFW wondered that with the time we have spent out on the streets exploring food should have given us some skills in the kitchen and maybe a little inspiration too. So, instead of a food joint that we found, we are telling you a recipe!!
Since we wanted to get all the nutritional benefit we could, we picked out the Aashirvaad Multigrain Atta as our base for the most wholesome goodness in a mouthful that we could gather. Aashirvaad leverages its institutional strength of sourcing wheat from the finest wheat growing regions of India combined with the traditional ‘chakki-grinding’ method to lend the chapatis a softer texture and a superior taste or like in our case to the “ HOMEMADE PASTA”. We chose multigrain because the extra fiber makes the food easier to digest making it heart healthy. The extra protein in the atta helps build strength; vitamins build immunity and the extra fiber aids digestion.
So here is the recipe and no you do not need that Pasta Machine 😉
- 2cup Aashirvaad Multigrain flour
- 1 tsp salt
- 3 eggs (You can substitute the eggs for half cup semolina flour(sooji) )
- 3 tsp oil
- 10-20 ml water
- b) Sauce
- 3 tsp oil
- 10-20 gm butter
- Half cup Tomato puree or 4 tomatoes diced finely with seeds
- 6-7 finely chopped garlic
- Salt to taste
- 1 tsp Oregano
- 1 tsp Black pepper
- 1 tsp Chilli flakes
- 2 tsp Mayonnaise
- 1 slice cheese (regular American)
- Mix all the the ingredients of the pasta. Knead out a dough and let it rest for 1 hour at room temperature.
- While the dough rests, On a medium flame add the oil and butter.
- As soon as the butter melts, add the garlic to the pan and make sure that butter doesn’t brown. Keep stirring so that the garlic doesn’t burn.
- If using chopped tomatoes, after putting them in break them down and add half a cup of water little by little until they reach a sauce like consistency. If using the tomato puree, cook it down till the smell of the tomato leaves the pan (if persistent, try squeezing half a lemon)
- Add your condiments once you are happy with the consistency of the sauce and switch off the gas.
- Meanwhile boil 8 cups of salted water
- Roll out your pasta dough with a pin into a thin sheet. Use extra flour to dust the area and the dough to make it easier. The dough should be spread out till it is as thin as possible.
- Cut the dough in long strands with the help of a knife and dust the strands with flour once more.
- Boil the pasta in the salted water for 8-10 minutes till al-dente.
- Use the time to heat your sauce and add mayonnaise.
- Add the pasta from the water directly to the saucepan and half a ladle of the salted water along with it.
- Mix well till the sauce coats the pasta on low flame. Add the cheese by breaking it down to give a creamier consistency,
- Serve hot with extra cheese if you want some.