Wattleseed Pasta Recipes
WATTLESEED PASTA
Make and share this Wattleseed Pasta recipe from Food.com.
Provided by Jewelies
Categories Spaghetti
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Soften the wattle seed in 50ml water and heating to a simmer. Remove from heat and allow to cool.
- Mix wattle seed paste with flour and salt in a food processor. Add the eggs, and the oil, mix quickly until it forms a dough that justs hold together.
- Divide dough into three and wrap in plastic wrap for at least 30 minutes before rolling out.
- Bring water to the boil.
- Take the dough from the refrigerator, lightly flour and roll out to about 2mm thickness. Cut into your favourite shape.
- Pour a small amount of oil into the boiling water and place pasta in the pot. Fresh pasta cooks quickly. The pasta is usually cooked by the time most of the pasta rises to the surface.
- Drain pasta use now or store for reheating later.
- To reheat: add pasta to boiling water with some oil to stop pasta sticking together. Serve with your favourite sauce.
Nutrition Facts : Calories 339.4, Fat 6, SaturatedFat 1.6, Cholesterol 193.9, Sodium 104.7, Carbohydrate 56, Fiber 2, Sugar 0.6, Protein 13.3
WATTLESEED DAMPER
Authentic Aussie cuisine including an authentic aussie herb. Simple & delicious. From Bushfoodrecipes.com
Provided by Mandy
Categories Quick Breads
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Sift flour and rub in butter. Then add salt and wattle seed.
- Make a well in the centre and pour in the milk. Stir until combined.
- Knead for a few minutes and mould into a flat ball.
- Cut 2 slits in the top, brush with a little milk and bake in a preheated oven (200C) for 30 minutes.
Nutrition Facts : Calories 487.2, Fat 15.2, SaturatedFat 9.2, Cholesterol 40.6, Sodium 989.7, Carbohydrate 74.4, Fiber 2.5, Sugar 0.3, Protein 11.8
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- Mix together the flour and salt, and then form into two equal flour wells. Add the wattle seed into one well, along with the water and oil. Bring it together into a ball, and then knead for 10 minutes before covering with cling wrap. Repeat with the river mint gum and the remaining dough ingredients, and then similarly seal in cling wrap. Leave both to rest for 30 minutes, away from heat and sunlight.
- Cut each ball of dough in half, and roll them out into long, very thin sausages, no thicker than a pencil. Cover any dough that you’re not working on to prevent it drying out. Chop the sausages into small pea-sized pieces, shape into balls, and then use a cavarola (or gnocchi board), the back of a grater, or the underside of a fork to roll into malloreddus. The technique is to roll each piece away from yourself, providing just enough downwards pressure to imprint the dough as it folds over itself. Transfer to lightly-floured baking-paper lined trays, and refrigerate for up to one week, uncovered.
- To make the pesto, add all ingredients into the mortar and pestle and pound until mostly smooth with some chunks, or to your desired consistency. For a greener colour, finely chop the leafy ingredients beforehand.
- Drop the malloreddus into boiling water, and cook for 4-5 minutes or until al dente. Note that the larger you make your pasta, the longer they will take to cook (up to 20 minutes for grape-sized balls). You know they’re ready if still firm but showing no white dough when cut into. Drain, retaining a little of the pasta water, and toss into the pesto. If needed, add a little of the water back in to help the pesto and pasta emulsify. Serve with cracked mountain pepper berries.
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