Wattleseed Pasta Recipes

WATTLESEED PASTA

Steps:

• Soften the wattle seed in 50ml water and heating to a simmer. Remove from heat and allow to cool.
• Mix wattle seed paste with flour and salt in a food processor. Add the eggs, and the oil, mix quickly until it forms a dough that justs hold together.
• Divide dough into three and wrap in plastic wrap for at least 30 minutes before rolling out.
• Bring water to the boil.
• Take the dough from the refrigerator, lightly flour and roll out to about 2mm thickness. Cut into your favourite shape.
• Pour a small amount of oil into the boiling water and place pasta in the pot. Fresh pasta cooks quickly. The pasta is usually cooked by the time most of the pasta rises to the surface.
• Drain pasta use now or store for reheating later.
• To reheat: add pasta to boiling water with some oil to stop pasta sticking together. Serve with your favourite sauce.

WATTLESEED DAMPER

Steps:

• Sift flour and rub in butter. Then add salt and wattle seed.
• Make a well in the centre and pour in the milk. Stir until combined.
• Knead for a few minutes and mould into a flat ball.
• Cut 2 slits in the top, brush with a little milk and bake in a preheated oven (200C) for 30 minutes.

WATTLE SEED SHORTBREAD

Steps:

• Beat the sugar and butter together until just combined. in another bowl, sift together the dry ingredients (except the wattle seeds), add the wattle seeds, then mix into the butter and sugar mix until a dough forms.
• Mold into a log 6cm or 2 1/2 inches in diameter, wrap in cling film and refrigerate at least half an hour.
• Preheat oven to 180.C (350F). cut the log into thin slices, placed on a greased or lined baking sheet and bake for 15-18 minutes, until golden brown. cool on a wire rack.