सबसे सस्ता और अच्छा आटें से बना पास्ता

Ingredients

• 2 cups Whole Wheat Atta (sifted)
• 3/4 cup Water (lukewarm for dough, plus extra for boiling pasta)
• 2 tablespoons Vegetable Oil (for sauce)
• 1 teaspoon Cumin Seeds
• 1 medium Onion (finely chopped)
• 2 Green Chili (slit lengthwise, adjust to heat preference)
• 2 medium Tomato (chopped)
• 1 teaspoon Salt
• 1 teaspoon Vinegar (white or apple cider)
• 1 tablespoon Soy Sauce (regular or low‑sodium)

Instructions

1. Make the dough

   In a mixing bowl combine the sifted atta with a pinch of salt and gradually add lukewarm water, mixing until a smooth, non‑sticky dough forms.

   Time: PT10M

2. Rest the dough

   Cover the dough with a damp cloth and let it rest for about 5 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT5M

3. Shape the pasta

   On a lightly floured surface roll the dough into a thin sheet (about 2 mm). Cut the sheet into small squares, then cut each square into tiny cubes (≈1 cm). Lightly press each cube with a spoon to flatten it into a tiny pasta shape.

   Time: PT15M

4. Boil water

   Fill a large pot with water, add a pinch of salt, and bring to a rolling boil.

   Time: PT5M

   Temperature: Boiling

5. Cook the pasta

   Add the shaped pasta cubes to the boiling water and cook for 8‑10 minutes, stirring gently, until they float to the surface and are al dente.

   Time: PT8M

   Temperature: Boiling

6. Prepare the sauce

   While the pasta cooks, heat oil in a skillet over medium heat. Add cumin seeds and let them sizzle for 10 seconds. Add chopped onion and green chili; sauté until onion turns translucent (≈3 min). Add tomatoes and cook until softened (≈5 min). Stir in salt, vinegar, and soy sauce; cook another minute.

   Time: PT10M

   Temperature: Medium

7. Combine pasta and sauce

   Drain the pasta and add it directly to the skillet. Toss gently to coat the pasta evenly with the sauce. Cook together for 2‑3 minutes so the flavors meld.

   Time: PT3M

   Temperature: Medium

8. Serve

   Transfer the pasta to serving bowls, garnish with a drizzle of oil or fresh cilantro if desired, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

55 g

Fat

8 g

Fiber

5 g

Ingredient Substitutions

• Instead of Whole Wheat Atta: All‑Purpose Flour, Spelt Flour
• Instead of Vegetable Oil: Canola Oil, Sunflower Oil
• Instead of Cumin Seeds: Carom Seeds, Mustard Seeds
• Instead of Onion: Shallots, Leeks
• Instead of Green Chili: Red Chili Flakes, Jalapeño
• Instead of Tomato: Canned Diced Tomatoes
• Instead of Salt: Sea Salt, Kosher Salt
• Instead of Vinegar: Lemon Juice
• Instead of Soy Sauce: Tamari, Coconut Aminos

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Sharp Knife
• Cutting Board
• Large Pot
• Colander
• Frying Pan or Skillet
• Spatula

Critical Steps — Do Not Skip

• Achieving the right dough consistency (smooth, non‑sticky).
• Cutting the dough into uniform cubes for even cooking.
• Cooking the pasta just until al dente to avoid mushiness.
• Balancing the sauce with vinegar and soy sauce for the right tangy‑umami flavor.

Chef Tips from the Video

• Use a light hand when flattening the cubes; they should be thin but not torn.
• Reserve pasta cooking water; the starch helps the sauce cling to the pasta.
• For extra heat, add a pinch of red chili flakes to the sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Pasta can be frozen without sauce for up to 1 month; reheat and add fresh sauce.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The dough can be prepared a day ahead, covered, and refrigerated.
• Sauce can be made up to 2 days ahead; reheat gently before tossing with pasta.

Frequently Asked Questions