Middle Eastern Pasta Recipe

Each year during the Minnesota Renaissance Festival, my assistant and I demonstrate pasta making. Many people may not realize that the modern Italian pasta evolved from the Arabs and not from Marco Polo’s visits to the Far East (Asia). Below is an adapted recipe from one of the original texts. This recipe was recreated out at the show. It has a very different taste than most pastas and I hope you enjoy it.

Ingredients:
2 cup flour
2 eggs
2 TB olive oil
2 TB water
1 tsp of salt
1 tsp of ground cinnamon
1/2 tsp of ground clove
1/2 tsp of ground nutmeg

Blend ingredients together to form slightly rubbery dough. Knead on floured board and store for at least least an hour in the fridge before using (an entire day is better). 

If you can, use a pasta press to create spaghetti style pasta (normally this would be rolled out and hand cut). Heat water with 2 TB of salt to 2 TB of oil in the water. Bring to a high boil and drop pasta in until el dente (between 2-3 minutes). pull out of pot and let slightly cool out of bowl (clean cutting board works great). 

Once slightly cool (warmer than room temp, but not hot), begin adding the pasta to a bowl and include a 1 tsp of honey to each layer. Blend the pasta well.  This would normally be served with roast lamb or falafel.