THURSDAY, DECEMBER 14, 2023 48 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS 3 cups flour 3 eggs 1 tbsp olive oil 1 tsp salt ¼ cup purée callaloo mixture CALLALOO PASTA DIRECTIONS 1. Prepare your ingredients to start making your pasta dough. 2. Put your flour in a large mixing bowl, or you can add the flour to a hygienic work surface. Then make a well inside your flour and add your eggs, add your olive oil, your salt and the purée callaloo mixture. 3. After everything is added to the well of the flour, use a fork to whisk your eggs and incorporate all the ingredients. While mixing the ingredients, pull in the flour from the sides with the fork until it is coming together to look like a dough. 4. While the dough is coming together, knead the flour that was left, while using the fork. If the dough is too wet, just add a little flour until you get a smooth pasta dough looking like a ball. 5. You can know when your dough is finished by pressing your finger on the dough and it springs back. 6. Wrap the dough in cling wrap and let it rest for 30 minutes. 7. Once the dough is rested, remove from the cling wrap and cut in half, so you can manage the dough properly. Then lightly flour your work surface and start rolling the pasta dough. 8. After you roll the pasta dough, fold the dough three times before rolling again. Repeat the same process for two more times and roll out the pasta dough. 9. Next, roll your pasta dough into a large rectangle. Ensure you roll the pasta dough until it is thin enough to see your finger through it. 10. Now it is time to cut the pasta dough. Add a little flour on the dough to avoid sticking when cutting the dough, then fold dough into a rectangle shape (folding both sides until they meet). 11. Gently slice them into pasta strips. Once you unravel your pasta add little flour to avoid sticking. 12. You can portion it, wrap and freeze or refrigerate. If you are ready to cook, you can go ahead. Cook for at least 5 minutes or until cooked to your liking. 13. Serve and enjoy with your own meat and sauce. Sharese Sterling and Annae Campbell, first-year students, Human Ecology Department, The Mico University College
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