About the Recipe
At the Wake'n'Bake Lounge, we take pride in pioneering culinary experiences that not only delight the palate but also nourish the soul. This recipe is more than a method for making pasta—it’s a narrative that weaves together the threads of heritage, healing, and innovation.
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 2 tablespoons cannabis-infused olive oil
- Water, as needed
Preparation
1. Place the flour in a mound on a clean surface or in a large bowl. Make a well in the center.
2. Pour the beaten eggs, salt, and cannabis-infused olive oil into the well.
3. Using a fork, gently start to mix the eggs and oil with the surrounding flour, gradually bringing more flour into the center mixture.
4. Once the dough starts to come together, use your hands to knead it. Add a little water if the dough is too dry, or a sprinkle of flour if it’s too sticky.
5. Knead the dough for about 8-10 minutes, or until it is smooth and elastic.
6. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This resting period helps the gluten in the dough relax and makes the pasta easier to roll out.
7. After resting, divide the dough into smaller pieces. Roll each piece out on a floured surface to your desired thickness, or use a pasta machine to achieve uniform thinness.
8. Cut the rolled-out dough into your preferred pasta shape: fettuccine, spaghetti, or any other shape.
9. To cook, bring a large pot of salted water to a boil. Add the pasta and cook for 2-3 minutes, or until al dente. Drain well.