I Made A Pasta Mistake And Turned It Into Dog Bones

To make a statement like “I made a pasta mistake and turned it into dog bones”  you probably think I’ve been hitting the egg nog a bit hard. That might be true…. it was Bloody Mary’s actually and I had to finish the batch because I needed the space in the fridge. Good enough excuse? Well, here’s what happened. 

I freeze all my flour before using it. I learned this trick years ago – it’s supposed to kill whatever critters may have invaded the flour from the store or packing plant. So when I get home from the market, the flour goes into the freezer and is stored there until I need to replenish my canister in the kitchen. You needed to know this why? Oh because….

I have had a package of Bob’s Red Mill Whole Wheat Pastry Flour in the freezer for some time now. I haven’t used it as much as I thought I would as hubby is not a fan of whole wheat anything. So today, I was determined to use it and started making pasta with it. I know that’s an unconventional flour to use, but I have been out of “00” flour for some time and read somewhere that pastry flour was similar. Well, it’s not – at least not this type of whole wheat pastry flour. 

I used a pasta dough recipe I have been using for a few years, so I’m really familiar with it. I know how the dough is supposed to look and feel. The dough turned out rock hard. I thought if I let it rest for 30 minutes or so it might loosen or lighten up. Silly me! It was still stiff and hard when I checked it 30 minutes later. I had to abandon the idea of using it for pasta. Now what?

Cuffy & Maggie dressed up for holiday

Our dog Cuffy is a true Italian dog. He LOVES pasta dry or cooked. When I get into the pasta cupboard (you have a pasta cupboard right? Or at least a pasta shelf?) Cuffy jumps to attention from wherever he is because he knows he may get a pasta noodle or two thrown in his direction. In fact, when he is outside doing his “business” and taking too long, I just yell out “pasta” and he runs in the house for his treat. Strange but true!

Maggie in her Bark-o-lounger

So here I have this stiff pasta dough that isn’t fit for human consumption but I have a willing dog to eat it up. I roll out the dough and cut biscuits in dog bone shapes and cook them up. Cuffy’s not real sure about these pasta bones yet, but our bonus dog Maggie (having a sleepover at our house for a few weeks) loves them! Cuffy eventually figured out how good they are but it took him awhile, he’s a little slow. Okay, he’s not too bright, that’s why his nickname is “40-watt”.

I’ve included the pasta recipe. It’s a good recipe for pasta if you use “00” flour or even all-purpose flour.  In case you want to make dog bones use whole wheat flour.  

Pasta Bones For Dogs

Yields 80

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Ingredients

  • 3 cups whole wheat flour (for humans: "00" is best, or can use all-purpose)
  • 1 teaspoon table salt (for humans: kosher or fine sea salt)
  • 3 large eggs and 1 extra egg yolk (for humans: can use free-range organic. I use regular eggs)
  • 2 tablespoons warm water
  • 1-2 tablespoons olive oil

Instructions

    See Notes below for alternative mixing methodsStir flour and salt together in a large mixing bowl (shallow rather than deep works best).
  1. Make a well in the dry mixture and add eggs, water and olive oil into the well. Mix with a fork incorporating bits of the flour into the wet ingredients.
  2. Dough will be sticky at this point. Put dough on the counter dusted with flour.
  3. Knead dough for about 5-10 minutes until smooth and elastic. When using the whole wheat flour for dog bones the dough will be drier and stiffer.
  4. Cover with a kitchen towel and let set for about 30 minutes.
  5. For dog bonesRoll dough as you would for basic cookies - not too thick, not too thin.
  6. Cut out bones with a cookie cutter or cut in strips the size of the dog bone you want.
  7. Place bones on cookie sheet into a preheated 350 degree oven.
  8. Cook for about 12-15 minutes. Bones will not spread out as they cook like cookies.
  9. Cool before letting pooch taste test.
  10. For real pasta aka for humansCut dough into 4 parts for ease in handling.
  11. Run 1 part through your pasta machine set on the widest setting. Fold in three and run through the machine again a few times, decreasing the width each few passes until it is a thin sheet or the thickness you want.
  12. Rest dough on flour dusted parchment paper while you work the rest of the dough through the machine.
  13. It is now ready to be cut into spaghetti, tagliatelle, lasagna, pappardelle or whatever shapes you prefer.

Notes

Rachael's original recipe suggests mounding the flour an your work surface and making a well in the center and adding ingredients into the well and mixing it up. I've tried this method many times and am more or less successful. I prefer to put ingredients in a mixing bowl and mix together before dumping onto the counter to thoroughly combine and knead. I've also mixed ingredients in my food processor with good results - easy too! As long as you drip the wet ingredients into the dry ones and let them combine well.

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Nutrition

Calories: 1759 cal
Carbohydrates: 287 g
Fat: 38 g
Sodium: 2580 g
Cholesterol: 558 g
Protein: 58 g
Fiber: 10 g
I made another batch of pasta with all-purpose flour and it came out great. Made fettuccine and lasagna noodles. Here’s the link to the  lasagna roll-up recipe

 

 

 

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