Ingredients

Let’s Cook!

• 1
  Make superfine spelt flour from red winter wheat kernels by grinding flour 3 times. Kneed dough and salt with 1 fresh farm egg yoke, add more yokes till you have a spongy dough. I use 4 egg yokes per cup of flour, pinch of salt, spray of olive oil to bind flour and make dough more supple. Save eggwhites to make omelettes.
  
• 2
  Flour dust your cutting board. Make four thin orzo dough pancakes per cup of flour from the dough, the thickness of a rice kernel.
  
• 3
  Dust pancake with flour, dry till no longer sticky, cut in strips if you have a long kitchen knife, or use kitchen scissors.
  
• 4
  If you dont have a long knife, dry the pancakes longer and roll into a pancake roll, slice strips with knife. Cut strips with hatchet into rice kernel size pieces. Flour dust your dry hands and roll orzo pieces till free flowing.
  
• 5
  Cut or Chop rice kernel size pieces from strips or rolls with kitchen scissors or hatchet. Flour dust your dry hands and roll orzo pieces till free flowing. Store in freezer bag in freezer till ready to use.
  
• 6
  Orzo cooks quicker than most pastas, 10 minutes, great to boil with a fresh egg for a dinner salad with a squeeze of lemon, Tbs each fresh parsley, fresh basil, chopped tomato, chopped green onion, chopped egg, optional tuna in oil, chopped cucumber and grated parmesan cheese. Enjoy.