Sunflower Pasta Recipe

Dry Ingredients:

• 1 ¼ Cup Sunflower Flour
• 1 ½ Cup “00” flour
• 2 Tsp. Salt

Wet Ingredients:

4 Large Eggs @ Room Temp – Beaten

1 Tbsp Sunflower Oil

• Whisk all dry ingredients in a mixer bowl.
• Add beaten eggs and oil.
• Mix on low speed for 10 minutes or until smooth and not too sticky.  *If too sticky, add 1 tbsp flour at a time*

• Once dough is smooth, roll dough into a smooth ball and allow to rest on the counter for 30 minutes to an hour.  *If you are making the dough for another day, put in refrigerator at this point – if dough is refrigerated, let dough rest at room temp for an hour before using*

• Once dough is rested, roll or cut pasta but hand or by machine into desired shapes.

*I used ‘4’ thickness on my pasta roller to achieve fettuccine noodles*

• Once pasta shapes are complete, drop into a pot of boiling salted water and cook until al dente – time depends on shape and thickness of pasta.
• Drain & serve with your favorite sauce.
• Pictured is sunflower fettuccine pasta with a basil alfredo sauce

Side Note: This pasta produces beautiful black colored pasta – a good vegan substitute for squid ink pasta, great for color contrasting, and has great texture!