SweetSue recommended I add my CannaPasta recipe here (Thanks Sue!)
First my standard pasta recipe (enough for four servings, or one lasagne - can be halved, doubled, etc.)
2 cups flour of your choice (Semolina* is great and traditional. Regular all-purpose flour works just fine. Whole wheat works but you will need a little more water and the texture is "off")
1 teaspoon salt
2 eggs at room temp
2 teaspoons olive oil
2 tablespoons water, or as needed
*Semolina comes in two different grinds. One is like flour. That is what you want. The other common type is more granular - almost like fine-ground polenta. It will work in small amounts - maybe 1/3 of the total flour, but remains slightly grainy/chewy.
Mix flour and salt together on a clean work surface. Push it into a mound. Create a well or hole in the middle of the mound. Mix all wet ingredients, whisk together, then pour into flour well. Slowly work the flour into the center with a fork so that the flour absorbs the wet but you don't lose containment of the wet stuff. Soon enough it will all be incorporated.
Wrap in plastic wrap and let sit for about 1/2 hour. This lets the flour hydrate. Now you need to knead the dough, either by hand or with a dough hook on a studly mixer. Continue kneading until uniform, elastic, and a little glossy. With good technique this takes 5-10 minutes. Add more water by the teaspoon, if dough is crumbly (careful - it takes a while for the water to take effect and it only takes a little too much to make the dough sticky. Add more flour if this happens). Wrap dough again and either refrigerate until ready to use, and/or let rest at room temp for 1 hour. Either with a pasta roller or rolling pin roll pasta to desired thickness (thin). Cut to desired shape. Fresh pasta cooks quick - just a few minutes in boiling, salted water.
The only thing different about cannapasta is, leave out the olive oil since the decarb'd cannabis already has plenty of oil in it. In fact you need to remove as much of the oil as possible to keep the pasta from being too oily. For one full recipe of the pasta above, I used about 1/2 oz. of sugar leaves, finely ground. How much to add depends on how potent your herb is and how strong you want the pasta. You could certainly add more or less. I decarb'd it in a little olive oil placed over a double boiler. I live at about 2,200 feet elevation. A double boiler never gets above 208 F / 98 C. I let it simmer for about two hours and then cool. I'm new to this so that may not be the optimum time or method. But for this purpose it worked great. The hardest part is getting the oil out.
This is the same recipe I use for spinach pasta. The only difference with spinach is, you will use the oil given in the recipe but omit the water. If I'm using frozen, chopped spinach, you can use one full box (like 10 oz?). Thaw and squeeze the bejezzus out of it to remove all the water possible.
To my sauce I added fresh veggies from the garden and wild mushrooms we foraged (the wife is a veggie): peas, zucchini, morels.
Cheers and bon apetit!
