Tuesday, November 13, 2018

Lasamasa Soup

Homemade lasagna noodles with masa harina flour heightens the flavor and texture of the pasta. First the recipe for the pasta, then the recipe for the soup.

Lemon Pepper Egg Pasta

(3-4 servings)

Beat egg in a small measuring cup.  Mix into flour, salt and pepper for about 30 seconds.  Add juice. Add just enough cold water to get mixture to almost form a ball.
1 egg
2 tablespoon unbleached all-purpose flour
2 tablespoon whole wheat flour
2 tablespoon Kamut flour
2 tablespoon semolina flour

4 tablespoon masa harina
1/4 teaspoon salt
2/3 teaspoon black pepper
Zest from 1 lemon
Juice from 1 lemon
Cold water 

On a floured surface, knead dough for 1-2 minutes.  Roll into a thin oblong and fold in thirds.  Feed into pasta cutting machine set at the widest thickness.  Reset the thickness to #5 and roll again.  Cut pasta into strips 1 3/4 inch wide, then each strip into 2 1/4 inch pieces.  Place on baking sheets and refrigerate until about 1 hour before service.  At that point, I remove from refrigerator and dehydrate in a 150 F. oven for about 30 minutes.

Lasamasa Soup

(3-4 servings)

Over medium high heat, crumble and brown meat.  Drain thoroughly and wipe out pan.
8 ounce grass fed ground beef

Over medium heat, saute vegetables in olive oil for 5 minutes.
1 teaspoon olive oil
2 tablespoon onion
1 large garlic clove, minced
1 small sweet pepper, seeded and diced
1/3 cup carrot, peeled and diced
Add spices.
2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

Add tomatoes, broth and paste.  Heat to a low boil.
1 141/2 ounce canned petite diced tomatoes (without salt)
1 1/2 cups chicken broth (low sodium)
2 tablespoon tomato paste

Add lasagna.  Return to a low boil and cook for 5-10 minutes, until noodles are of desired texture. 

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