Lo Mein with Kamut Pasta

 

I hope you are enjoying our recent pasta recipes.  Carmi is doing a fantastic job teaching all of us how easy it is to create homemade pasta using the Ankarsrum and the different pasta attachment options.  If you have missed those posts, here are some quick links:

Give Pasta A Chance, Spaghetti and Meat Sauce, and the most recent, Spinach Pasta.

Today, it is my turn to share my go to pasta dough recipe as well as my “eat-in take-out” recipe for Lo Mein.

When it comes to pasta flour, there are so many options out there.  I encourage you to try different flours to determine which one you like the best.  My go to pasta flour is Kamut flour.  Kamut is an ancient grain that was found in a tomb in Egypt, back in the 1940’s.  It is now grown in the great state of Montana.  It is the grandfather of our modern day Durum wheat which is the grain used to make Semolina Flour.  Kamut is a very large grain with a slight golden color once ground and a delicious buttery flavor.  I personally bake with only freshly milled grains.  Typically, whole wheat flours make somewhat gritty pasta dough.  However, freshly milled Kamut flour makes very smooth pasta dough which is why it is my go to grain when making my own pasta.

For these lo mein noodles, you could certainly use the Meat Mincer Attachment with the Spaghetti Pasta Disc.  Because I wanted to feature the Tagliatelle Cutter Attachment, I opted to create a thicker pasta sheet by only running my dough through the first two thickness settings on the Lasagna Roller.  By leaving the pasta sheets at a #5 thickness and then running through the Tagliatelle Cutter, they product a nice thick noodle, perfect for our lo mein sauce.

I hope you enjoy this and all of our recipes.  Stay tuned for more great recipes next month.  If you haven’t already, be sure to subscribe to this blog, and receive a bonus recipe each month. Enjoy!!

 

Fresh Kamut Pasta

Prep Time: 40 min

Cook Time: 2-4 minutes

Yields: About 2 lbs. fresh pasta

 

3 cups kamut flour + 1/3 cup if needed**

2 Eggs

1 Tbsp. olive oil

1/2 tsp. salt

120-150 ml water

Extra flour for dusting

 

Set up your Ankarsrum mixer with the stainless steel bowl and roller/scraper.  Add the eggs, olive oil and salt. Start out mixing on lowest speed (12 o’clock).  Begin adding the flour, alternating with 120 ml water.  Once the mixture begins to come together, turn off machine and scrape down grooves of roller with the plastic scraper.  Increase the speed to medium-low (between 2 and 3 o’clock), and lock the arm in place about 1 inch from the side of the bowl.  If the dough is still sticky add the rest of the flour.  If it is a bit dry, add the remaining water.  Knead for 3-4 minutes until a smooth dough ball forms.  The dough should be stiff but soft and pliable.

Cover and let the dough rest for at least 20 minutes.

Place the lasagna attachment on the Ankarsrum base and adjust it to the widest setting (#6).  Pinch off a small handful of the pasta dough and flatten with your hands.  Keep rest of pasta dough covered until ready to use so it doesn’t dry out.  Turn the Ankarsrum on the lowest speed (12 o’clock) and run the dough through the lasagna attachment.  Fold in half and run through the same setting again (#6).  Dust with flour as necessary.  Adjust width to next setting and run dough through again, fold in half, and run through that setting two to three more times.  Set aside the sheet of dough, dusting liberally with flour.  Reset lasagna attachment to the widest setting (#6) and repeat with the next portion of dough.  Continue these steps until all of the dough has been made into sheets.  Remember to dust with flour as needed.

Remove the Lasagna Roller and replace with the Tagliatelle Cutter.  Turn the machine on the lowest setting (12 o’clock) and begin running each sheet of dough through the cutter.  For easy handling, dust with flour as the noodles are cut and come through the attachment.  Lay cut noodles on a sheet of wax paper and dust with more flour to keep noodles from sticking together.  Continue feeding each sheet of dough through the cutter, dusting noodles with flour and laying on wax paper until all dough has been cut.

To cook, bring a large pot of water to a rolling boil.  *Normally I would add a bit of salt and olive oil to the pot, but for Lo Mein, I prefer not to add the salt to the water due to the soy sauce in the sauce recipe.*  Gently place noodles into the water being sure to gently stir as they cook to prevent them from sticking together.  Cook for 2-3 minutes then drain completely.

Cook’s Notes: If you allow your noodles to sit in the strainer for a length of time, they tend to stick together.  To help break them apart: place drained noodles into a large bowl and cover with cold water.  Give them a gentle toss with your hands and then place back in the strainer.  As soon as all water has been drained off, immediately toss noodles into your sauce.

**The type of flour used is completely up to you.  Amount of flour used may vary depending on the type used.

Lo Mein Sauce

1 1/2 Tbsp. cornstarch or arrowroot flour

7 Tbsp. soy sauce

6 Tbsp. brown sugar (or sucanat)

1 cup broth (vegetable, chicken or beef)

2 Tbsp. sesame oil

5 cloves garlic, minced

 

Place ingredients into the blender attachment and blend until smooth.

 

Lo Mein Assembly

1 1/2 lb. chicken or beef, cut into 1 inch cubes (optional)

2 lb. stir fry vegetable blend (or your favorite vegetable blend)

1/2 cup chopped green onion for garnish

 

In a large cast iron skillet or wok, heat 2-3 Tbsp. oil over high heat.  Add vegetables and/or meat.  Stir constantly to create a nice sear.  Once cooked, add sauce and continue stirring as the sauce thickens.  Remove from heat and add drained noodles.  Stir to coat, top with chopped green onion and serve immediately.

 

PASTA DOUGH REMINDER:

Holding and Cooking:  Pasta dough can be kept in the fridge for 2-3 days before forming into noodles.  Noodles can be made up to a day in advance and kept covered in the refrigerator before cooking.  Just make sure to generously dust with flour before storing.  To cook, add 6 quarts of water to a large stock pot.  Salt water and add 1 Tbsp. olive oil if desired.  Bring water to a boil.  Once the water is boiling, add the fresh pasta and cook for 3-4 minutes.  Drain and serve with favorite sauce.

 

 

Published by

Ashley McCord

Ashley has personally used the Ankarsrum for over 20 years, receiving her very own as a wedding gift in 1999. Continuing in the foot steps of her mother and grandmother, she enjoys cooking and baking for her busy family. She has a passion for whole grains, clean eating, and enjoys making everything from scratch. In 2012, Ashley became the Product Manager for the Ankarsrum Original Assistent here in the USA.