If you caught my post last week on smoking your own salt, you learned how easy it is to turn ordinary salt into an extraordinary seasoning. But did you know that you can pull off the same trick with flour? In this recipe, I’ve smoked Semolina flour – the most common kind used for pasta making. The finished pasta takes on a subtly spicy smoke flavor and is a great match for Morel mushrooms.
Makes: 2 Smoky Bowls
Total kitchen time: 2.5 hours
Shopping List:
- 1.5 Cups Semolina Flour
- 2 Cups Hickory wood chips, soaked in water for 30 minutes
- 2 eggs, beaten
- 1/2 tsp. hickory smoked salt
- 2 tbsp. olive oil
- 2 tbsp. water
For the morel cream sauce:
- 1/2 cup dried Morel mushrooms
- 2 cups simmering water
- 1 tsp. butter
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- 1/2 tsp. hickory smoked salt
- freshly ground black pepper, to taste
- Set up your grill or smoker for smoking. Add the hickory chips, and set the heat to medium low.
- Place the semolina flour in a shallow, heat-proof dish like a jelly roll or cake pan and set inside your grill or smoker, away from the heat. Smoke for 1 hour, or until your wood chips burn themselves out.
- To make the pasta, combine the smoked flour, eggs, salt, olive oil and tbsp. of water in a large bowl until it forms a dough. Knead for 10 minutes, or until the dough is elastic. Wrap the dough in a towel and let it sit 20 minutes before rolling.
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Divide the dough into four equal parts. Using a rolling pin or, better yet, a pasta maker, roll the dough until thin (I use setting 6 on the pasta maker). Cut into 1/4” strips for fettuccini. At this point, you can cook the pasta immediately, or hang it to dry for 2 hours, then store in an air-tight plastic container.
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Boil the pasta in a large pot of water for 4-5 minutes, or until tender
For the morel cream sauce:
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Soak the dried morels in 2 cups of simmering water for at least 30 minutes. Reserve the water.
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Heat the butter over high heat in a large skillet or saucepan. Add the morels and sauté until they are lightly browned. Add the white wine, heavy cream and about 1/4 cup of the reserved mushroom water. Cook until the liquid has reduced by half, about 3 minutes. Season to taste with smoked salt and pepper.
Fettuccini is, of course, just one of the many uses for smoked flour. The same principle applies to bread, pizza dough – hell, I bet a chocolate chip cookie might even taste great with a little smoke. Or, for that authentic campfire flavor, why not make your own smoked graham crackers? So, Seattle, what else are you smoking?
If you’d like to help the hungry people of Western Washington so that they can make delicious food like this some day, come out to the 1st Annual Cornbread Ball!
The 1st Annual Cornbread Ball is July 31st. The all-day benefit concert starts at 2 p.m. at Slim’s Last Chance Chili Shack & Watering Hole (5606 1st Ave S., Seattle) and features: The Kings, Load Levelers, Moonshine Missile, Gunn and the Damage Done, Kings of Outlaw Country, Bullitt County, Guns of Nevada, and Hard Money Saints. Listen to great music outside and help end hunger!
Cost is $10 and all proceeds benefit Food Lifeline.
If you’re looking for something a little more upscale but you still want to ally with Food Lifeline to fight hunger, come out to the 2007 Columbia Crest Reserve Cabernet Sauvignon Release Party!
August marks the release of Columbia Crest’s 2007 Reserve Columbia Valley Cabernet Sauvignon, and you are invited to join the festivities.
Space is limited at this event in Seattle, so get your tickets now.
WHEN: Thursday, August 5 from 4:30 to 7:30 p.m.
WHERE: 2100 5th Ave, Seattle, WA 98121
COST: $40 per person (Summit Reserve Club Members $35 per person)
Ticket price includes delicious appetizers, wine and a commemorative wine glass. And, in addition to sampling the ’07 vintage, you will have the chance to purchase this wine before it is released to the public. Also featured will be special Columbia Crest wines paired with gourmet bites, and there will be a raffle and an auction. Special prizes include:
6 vintage vertical of Reserve Cabernet Sauvignon, including the 2005 vintage
Dinner for 10 at a Tom Douglas restaurant paired with Columbia Crest wine
Autographed Bobby Flay cookbooks and cookware
1 year membership to the Summit Reserve Club
Columbia Crest gift baskets, picnic baskets and more!
Proceeds benefit Food Lifeline.
Thanks!
What’s wrong with you? I’m serious here. How can you be such an over-achiever as _smoke your flour_ before making your own pasta? Next you’re going to be showing us how to hand-dress the grinding stone into newest molecular gastronomy pattern before grinding our own semolina.
I’ve just discovered your website, and I’m already planning out the sous vide cooker I’m going to make from your plans. Wow, this is all amazing. Thanks!
(But I’m not going to smoke my flour… Sheesh!)
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Hi guys thank you for sharing this recipe
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