Cinnamon pasta is traditionally served with greek spaghetti sauce, or grilled chicken… but in this case, we’re taking it to a whole new level!
1 c. Flour (semolina or all purpose) (If you’re using an extruder, add an additional 1/3 c. flour)
1 tsp Cinnamon
1 Tbs Coconut Oil
1 Tbs Water (as needed)
Measure the flour onto a large, smooth cutting board. Make a well in the middle and dump in the cinnamon, then mix them together. A stainless steel pastry scraper works fantastic for this because it keeps your hands clean, scraping the board as you go. Make another well and add the coconut oil and half of the water.
Mix them all together to fully incorporate.
If you need to, add a bit more water by drizzling it across the top.
Once the ingredients are all together, knead the dough until it is smooth. Let it rest for 10-15 minutes.
In this case we’re using a Pasta Extruder to make Cinnamon Fusilli. Attach the extruder to your kitchenaid, break the dough into walnut sized pieces and drop them into the extruder.
Slice off the pasta as they reach the desired size.
Repeat until all of the dough is used.
Cut the dough ball into 4 pieces. Knead each piece and then run it through a hand crank roller, fold into thirds and repeat until you have a smooth thin sheet. Cut the sheet into very thin noodles, a pizza cutter works well for this!
There are several ways to cook these, you can Drop them into boiling water that has been very lightly salted, cook al’ dente, then serve with a cream sauce or greek spaghetti sauce.
If making a dessert, cut the fusilli pasta at about 8 inches, lightly coil. Deep fry in hot fat for until lightly browned (they cook quickly!!) flip over, brown the other side, remove, drain on paper towels. Sprinkle lightly with cinnamon sugar.
Budget101 Grocery Breakdown:
Coconut Oil .12