Homemade Radiatore - Potato Whole Wheat Pasta
When bags of potatoes are on sale it sometimes doesn't make sense to buy them individually but with only two of us it's a race to finish the bag before they sprout.
Here's a suggestion for using up the spuds. Yukon Gold potatoes are not mealy enough for gnocchi so pasta is the solution.
When making pasta, you can vary the flour, make it with or without herbs, use water instead of oil, etc.
The measurements are approximate and vary according by how many potatoes you have, how moist they are, and the humidity of the air. You can vary anything: type of potatoes, type of flour and the liquid (oil or water).
How to Make Homemade Radiatore - Potato Whole Wheat Pasta
- In a food processor, whir the potatoes until they are mealy.
- Add the oil, eggs and parsley and whir until mixed.
- Add flour, 1/2 cup at a time, whirring between each addition. Repeat until the dough forms a ball that moves around the food processor.
- Transfer to a large bowl and knead in more flour until the dough is easy to handle and only slightly sticky.
- Shape the pasta as desired. For radiatore (little radiators) pinch off bits of dough and make small olive-sized balls.
- Roll the balls in flour and place, one at a time, on a grooved surface. The back of a clay tile works well.
- Flatten the ball with a roller and use your fingers to curl the now grooved pasta off the tile. (See picture)
- Place the pasta on parchment or waxed paper to dry for 2-4 hours, turning it over midway through. Hasten the process with a fan if you wish.
- To serve, boil in salted water as other fresh pasta but for a short time until it is a pleasant texture. Add sauce.
- To store for later use, freeze in a rigid container (not a baggie) until frozen, at which point it can be moved to baggies to save freezer space.