BOB & LENORE's COOKBOOK

SPELT NOODLES WITH VEGETABLES

Ingredients:

2 ½ cups All Purpose flour
1 cup spelt flour
1 teaspoon sea salt
5 eggs

Method:

Place flour in a large bowl with salt; mix to combine; create a well in the center; add eggs and whisk them in the center with a fork to combine; slowly begin to add flour from the side of the well and begin to incorporate working to the inside of the well; work the mixture till it comes together; continue working flour in until all of it is incorporated. Discard dried pieces and remove dough to floured surface and knead for 1 minute. Finished dough will be elastic and slightly tacky. Refrigerate for 1 hour. Roll out to approximately 1/8” and cut to desired consistency. Place 3 gallons water with 9 Tablespoons sea salt to boil; add pasta and cook al dente; remove, rinse and chill for service.

Asian vegetables & Sesame soy dressing

Ingredients:

1 cup carrots, julienne
1 cup red bell pepper, julienne
1 cup napa cabbage, finely shredded
1 cup bean sprouts

Dressing:
3 Tablespoon grape seed oil
3 Tablespoon soy sauce
2 Tablespoon lime juice
1 Tablespoon virgin sesame oil
¼ cup cilantro leaves
3 Tablespoon minced green onions

At service, combine dressing ingredients in a sauce pan to heat; toss with prepared vegetables and warmed drained noodles.

TO RECIPES

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