Hey there, fellow food and craft enthusiasts! Robert Kline here, and let me tell you, I’m always excited to explore new ways to add a handmade touch to my meals. This time, we’re diving into the world of homemade pasta, but with a healthy and protein-packed twist—chia seed protein noodles!
You might be thinking, “Pasta? Isn’t that loaded with carbs?” Not these babies! These noodles are made with wholesome ingredients like pumpkin seed flour, flaxseed flour, and ground chia seeds. These ingredients are naturally gluten-free and packed with protein and fiber, making them a healthy and satisfying alternative to traditional pasta.
I’ve already shared my recipe for grain-free, starch-free, and gum-free pasta using high-protein pumpkin seed flour. It’s been a hit, with readers creating delicious ravioli and dumplings. But recently, I had a hunch: could this dough be used to make fettuccine with a pasta machine? Spoiler alert: it absolutely can!
Gathering Your Ingredients
Here’s what you’ll need to create these incredible noodles:
For the Dough:
- 200g pumpkin seed flour (sifted)
- 40g flaxseed flour
- 60g chia seeds (ground and sifted)
- 2 eggs
- Water (enough to make 200g total with the eggs)
- 1/2 teaspoon sea salt
For the Sauce (makes 2 servings):
- 1 fresh salmon fillet, cubed
- 1 leek, sliced into half-circles
- 1 zucchini, thinly sliced
- 1 red bell pepper, cut into thin strips
- 1 tablespoon olive oil
- 1 tablespoon coconut oil
- Sea salt and black pepper to taste
- 1 tablespoon fermented garlic (medium heat)
- Sweet and hot chili paste (to taste)
For Serving:
- Toasted sesame seeds
- Fresh chives
Step-by-Step Guide
Making the Chia Seed Pasta Dough:
- Prepare the Dough: Follow the instructions in my previous [pumpkin seed pasta dough recipe] (link to your recipe) to create the base.
- Roll It Out: On a lightly floured surface, roll out portions of the dough to about 8-7mm thickness using a rolling pin. If you have a pasta machine, even better!
- Pasta Machine Magic: Feed the rolled-out dough through your pasta machine. I was amazed that I could go as thin as setting 6 on my machine and create beautiful fettuccine!
- Drying Time: Lay the cut pasta on a clean surface to air dry. In my experience, it took about 24 hours for them to dry completely.
- Storage: Once dry, store the pasta in an airtight container, just like regular dried pasta.
Crafting the Flavorful Sauce:
- Marinate the Salmon: Gently toss the cubed salmon in your favorite fermented spicy preserve.
- Sauté the Veggies: Heat the olive oil and coconut oil in a large pan over medium heat. Add the leeks and cook until softened and slightly translucent. Season with salt and pepper.
- Add the Rest: Introduce the bell pepper strips to the pan and cook for a couple of minutes, then add the marinated salmon and zucchini. Continue cooking, stirring occasionally, until the salmon is cooked through. Adjust seasoning as needed.
Bringing It All Together:
- Cook the Pasta: While the sauce is simmering, cook the pasta in a pot of boiling salted water. These noodles cook quickly, about 3-4 minutes. You’ll know they’re ready when they turn a soft, brownish-grey color, similar to buckwheat soba.
- Combine and Serve: Add the cooked pasta to the pan with the salmon and vegetables. Toss everything together gently to coat the noodles in the sauce.
- Garnish and Enjoy: Serve immediately, topped with a sprinkle of toasted sesame seeds and fresh chives.
Tips and Flavor Variations
- Vegetable Variations: Get creative with your veggies! Frozen peas, fresh asparagus, broccolini, or halved cherry tomatoes would all be delicious additions to this dish. For an extra touch of creaminess, try adding some sliced avocado on top.
- Sauce Options: While the salmon and leek sauce is divine, feel free to experiment with other flavor combinations. A vibrant tomato-based sauce or a spicy coconut curry sauce would pair perfectly with these noodles.
- Masking the Flavor: If you find the pasta has a slightly oily aftertaste, don’t worry! Cooking it in well-seasoned water or tossing it with a flavorful sauce will help minimize that.
Conclusion
There you have it—a delicious and healthy homemade pasta dish that’s sure to impress. I encourage you to give this recipe a try and experience the joy of crafting your own chia seed protein noodles.
And remember, the beauty of handmade extends beyond traditional crafts. It’s about infusing your personality and passion into everything you do, even something as simple as a plate of pasta.
Share your culinary creations with me! I’d love to see your take on these protein-packed noodles. Tag #RobertKlineArt on your social media posts so I can admire your handiwork!
For more unique and handcrafted gift ideas, explore the “Robert Kline Art” website. Happy crafting and bon appétit!
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