Chop tomatoes, mozzarella, and basil. Mix altogether. Sprinkle with salt and oil. Enjoy.
This was a quick lunch with some fresh carrot, on a one hour drive south. Don’t worry, I wasn’t driving and trying to eat.
9 ounces Ella Bella AP Flour Blend
1 tsp psyllium husk powder
1 tsp salt
1 large egg
3 egg yolks
1-2 tbls oil (your preference)
1-2 tbls water
In the bowl of your mixer combine dry ingredients and mix on low for a few moments until everything is combined. Turn off mixer. Add in the egg, egg yolks, 1 tablespoon of olive oil, and 1 tablespoon of water to the bowl. Turn mixer on its slowest speed. If dough is too wet add a tablespoon of EB Flour Blend. If dough is too dry add oil, then water. Mix until all dough forms a ball.
Take dough out of bowl and wrap in plastic. Let sit for 30 min. at room temperature.
Spread a little flour on your counter, or use parchment paper. Cut the ball of dough into four equal pieces. Working gently, roll out one quarter of your dough until it is as thin as you like it (the thinner the better as it will plump a bit when cooking).
Using a sharp knife cut the pasta into noodles of your desired width. Move noodles onto a plate, cover with a towel as you finish. Layer more cut noodles on top of the towel. Separate each layer of noodles with a towel.
Boil water, add salt if desired (we like to). When water is ready gently add noodles. (Don’t overcrowd the pot. You may need to cook in 2 batches.) Cook for 4-5 min, then drain. Toss noodles in your waiting sauce.