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Katie’s Coffee Pasta
400 Grams All-Purpose Flour (roughly 3.25 cups)
15 Grams Kaldi’s Espresso 700 Coffee, very finely ground
- Mix coffee and all-purpose flour together until equally blended.
- Form a mound of flour in the center of a large, wooden cutting board or bowl. Using your hands, make a well in the center of the flour. Crack all four eggs in the well and whisk together with a fork. Begin incorporating small amounts of flour from the inner edges. Continue this process of slowly adding flour as the eggs begin to thicken. Keep pushing the flour back to the center to maintain the mound shape.
- When the dough becomes a sticky mass (after more than half of the flour is incorporated) and is too thick to whisk, begin kneading the dough and remaining flour. If the dough is too sticky, continue to add flour in ¼ cup increments.
- Knead the dough for 3-4 minutes, or until it is tacky and barely sticks to your hands. Wipe the board, sprinkle with flour, and continue to knead the dough for another 3-4 minutes or until the dough is formed into a smooth, stiff ball.
- Wrap the dough in plastic wrap and let it rest for at least 20 minutes.
- Pasta will keep in a refrigerator for 2-3 days and up to two weeks in the freezer.
- After resting, separate dough into ‘racquetball’ sized portion or 2 inches in diameter. Prepare a pasta maker by flouring the machine and setting it on the most open setting. Take the ball, flatten it to about 1 inch thickness, and feed it through the pasta machine. If any sticking occurs, sprinkle the dough with a little more flour. Guide the pasta with your free hand as it comes out. Fold the rolled dough in half and feed it through the machine 3-4 more times.
- Move the rollers one setting closer and continue to pull the dough through the rollers, folding in half each time. Every 2-3 times, move the rollers one setting closer. Continue rolling out the dough until it is thin enough to see your hand through it.
- Lay the pasta flat on your wooden cutting board and cut into large pieces. Fold those pieces in half and cut into hearty strips of noodles. Make sure the noodles don’t stick together by sprinkling with a little more flour and spreading them out on parchment paper. Let the pasta dry for about 20 minutes, or until you’re ready to cook.
- To cook the pasta, add the fresh noodles to boiling water for 3-5 minutes or until tender.