Acorn Pasta

  • 8 ounces all purpose flour
  • 4 ounces semolina flour
  • 4 ounces acorn flour
  • 7 ounces whole eggs
  • 1 ½ teaspoons olive oil
  • 1 pinch salt

Blend the flours and salt evenly together. Mound the flours on a table or cutting board and make a deep well in the center. Whip the eggs and oil together and pour them into the well in the center of the flours. Use your fingers to stir the eggs until flour is incorporated enough that a dough starts to form. Use your hands to work the remaining flour into the dough.

Once all the flour is incorporated knead the dough for 5 minutes. It should feel elastic and smooth. If it’s too wet then add more all purpose flour a teaspoon at a time. Once the dough is kneaded, wrap it in plastic and let it rest in the refrigerator for at least an hour.

Once the dough has rested you can work it into shapes. If you have a pasta roller then roll the dough down to 1mm. From there use the cutting attachment to cut noodles of your choosing. If you don’t have a pasta roller then there are many hand shapes you can make. Orecchiette is a great way to go. Simply pinch off a piece of dough the size of a marble. Hold the dough on the tip of your thumb and press it between your pointer and middle fingers. The shape will look somewhat like a dome.

This pasta will cook in 2-3 minutes in boiling salted water.

Due to the rich earthen and nutty flavor of the acorns you’ll want to pair this pasta with braised or roasted meats. A heavy cream sauce is the perfect vessel to hold it all together.