Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Breadfruit Pasta

Servings: 4

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• breadfruit flour (80 g)
• all purpose flour (90 g)
• salt (1.25 g)
• water (180 ml)

Directions

• In a large bowl, mix 90g (3/4 cup) of all purpose flour with 80g (3/4 cup) of breadfruit flour.
• Add 1.25 g (1/4 tsp) of salt, mix well.
• Add 180 ml (3/4 cup) of water, mix until it starts to clump up, then knead with your hands until you have a smooth dough. Let rest for 20 mins (this will make it easier to roll).
• Separate dough in two, put one half aside. Separating the dough makes it easier to roll if you have limited counter space (like I do).
• Sprinkle flour on your working surface, flatten the ball out from the center to the outer edge. Continue to roll, flipping the dough over once or twice and dusting it with flour to prevent it sticking. Roll to desired thickness.
• Fold the sheet of dough into a flat roll, then cut into it cross-wise into 0.5cm strips.
• Repeat all the steps for the other half of the dough.
• Carefully unroll each coil with your fingers, then transfer to a floured surface.
• Bring water to a boil. Add pasta. Cook for a minute or so, and serve with a light sauce!

Nutrition Data (Per Serving)