Sprouted Wheat Pasta

Making pasta from sprouted durum is really a simple process. Still, for such an easy thing, it turns into quite a project! I haven't made alot of pasta tho, and I've never had the benefit of guidance from some one who has. Anyways...I'll tell you how I made the dough...because that is REALLY simple...you'll need to look elsewhere for guidance on cutting and drying noodles...because I still have alot to learn on that end.

Start by sprouting the durum wheat. Rinse it then soak it overnight in water. Then just drain it, and rinse it twice a day. 36 hours is plenty of time to sprout it. You just want the germ to break, you DO NOT want the wheat to form sprouts and rootlets. You can slow the process and keep the wheat for several days by putting it in the back of the fridge and remember to rinse it every day.

Take 4 cups of the well drained sprouted berries (durum nearly doubles in volume when you sprout it, so you will need to sprout ~two and a half cups of Durum) and put it in the food processor, along with one teaspoon of salt. Place the food processor on high for one minute, take the top off and scrape the sides down and repeat for one minute.
Now scrape the sides down again, this time add just one tablespoon of water. Now process once more for about a minute...what will happen inside the processor this time is it will form a dough ball. The ball will rattle around and soon clean the sides of the processor. Now remove the ball from the processor and let it rest for a few minutes. The dough is now complete but it is still too wet. Roll it out on a floured surface to about 1/4 inch thick. Leave it dry until it don't even think about sticking to your clean finger when you poke it. Fold the dough in on itself, and knead into a neat ball. This should be tough, because the dough should be dry enough that it is reluctant to stick to itself! Now leave the ball to condition for 20 minutes or so. You are now ready to make noodles.