puffed pasta

puffed ras el hanout pasta with yogurt

This post should come with a warning:

Caution–consuming this product could be habit forming and produces psychological and physical symptoms including euphoria, chronic smiling, compulsive readings of Arabian Nights, and uncontrollable urges to take up belly dancing.

Pregnant women are at high risk.

Consider yourself warned.

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To make puffed pasta: roll out dough very thinly (second to last setting on a pasta machine). Cut into desired shapes. Cook in boiling, salted water until tender. Drain well, then spread out on baking sheets or dehydrator trays. Dehydrate or bake in 150F oven until hard and dry, occasionally flipping pasta. Dried pasta can be stored for prolonged periods in airtight containers. To puff, fry in vegetable oil at 375F until golden and puffed. Serve sprinkled with dried yogurt powder and sumac, or with Greek yogurt for dipping.

If you make ras el hanout pasta, be sure to cut some into wide pappardelle ribbons and cook them al dente, then toss with yogurt and serve with braised lamb. You won't be sorry.

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This concludes the ras el hanout portion of the program (that is not to say that it will not be revisited at a later time).

Stay tuned for more Adventures with Spice.