Soaked wheat orecchiette alfredo with peas


Sweet peas and shells Alfredo from The Smitten Kitchen Cookbook and homemade soaked wheat pasta from

Process notes

  • used 2 ounces freshly milled soft white wheat flour and 4 3/4 ounces freshly milled hard white wheat flour
  • shaped pasta into orecchiette (or at least attempted to)
  • used frozen peas, not fresh peas


The pasta dough was too soft, so making the orecchiette shapes pretty much bombed. In addition, the use of hard white and hard red wheat made the pasta way too wheaty and chewy. For the Alfredo part, I prefer my cheese sauce to be rich rather than tangy, so didn’t care for the addition of the lemon zest that the recipe called for. I think it would be better with garlic. I loved the fresh vegetable taste of the peas — such a nice complement to the cream, cheese, and pasta.

Next time I’ll try soft white wheat flour for the pasta and a different cheese sauce.