Break the monotony of the regular pasta with millet flour. Relish the taste and feel the difference.
Fields of gold barnyard millet flour: 100gms
Fields of gold kodo millet flour: 100gms
Fields of gold foxtail millet flour: 50gms
Fields of pearl millet: 25gms
Fields of gold rock salt: 1.5 tsp
Olive oil: 2 tbsp. Egg yolks: 3 nos
Olio de pepperoncino: 1 tsp
Arrabbiata sauce: 2 tbsp.
Olive oil: 2 tbsp.
Salt: to taste
Garlic: 8 to 10 cloves
For millet pasta
Knead to make a firm dough.
Rest for half an hour.
Roll out thin sheets and cut squares 4*4cms.
Boil water with few drops of oil, add pasta and cook for 8-10mins
Switch off the the heat, let it sit for 10mins and strain
Sauté garlic and shallots in olive oil.
Add sauce followed by boiled pasta.
Drizzle Olio de Pepperoncino and serve.
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