Zaatar Sourdough Pasta Food

ZA'ATAR SOURDOUGH PASTA

Steps:

• Mix all of the ingredients together in a bowl. I used rye starter discard for the pasta in these photos and it was rather delicate. My next batch was with an all purpose flour starter for a chewier texture, and adding an egg instead of water firms up the pasta further
• Knead the dough for about 5 minutes on a flat surface, adding flour or water if needed. You want the dough to be tough but not breaking as you work it.
• Wrap the dough and let it rest for at least 30 minutes or longer if you'd like the flour to ferment.
• If you're using a pasta roller, you can expect to make eight short sheets from this recipe. I like to roll out four sheets, then cut them into fettuccine; and then repeat with the other half of the pasta dough. You can also roll the pasta dough into 1-2 flat sheets with a rolling pin, heavily flour the dough sheet on both sides, then roll it into a tube and cut fettuccine strips with a sharp knife.
• Hang the fettuccine on a pasta drying rack or toss with plenty of flour on a large baking sheet.
• Bring 4-6 quarts of salted water to a boil, add the pasta to the boiling water, and let it cook for 2-5 minutes, depending on the thickness of the pasta.
• Drain and serve immediately with olive oil, fresh herbs, and parmesan cheese. The za'atar flavor also pairs quite well with marinara sauce.

ZA'ATAR

Steps:

• Stir together all ingredients in a small bowl.
• Available at Middle Eastern markets and by mail order from Kalustyan's (212-685-3451).