Ingredients

200g whole wheat flour (granary) (A)
1 tsp malt extract (A)
Pinch sea salt (A)
Wheatbeer-amount varies (B)

Method

Robo (A) for 2 minutes, then slowly add (B) until the mix resembles pasta dough. Wrap in clingfilm and rest for 30 minutes.
Using a pasta machine, roll to the last but one thickness. Cut through the spaghetti attachment, and deep fry at 165C until crisp. Season/flavour while still warm, and drain on kitchen paper.
Once cooked, keep warm until use- in a hot plate or similar. The dough will keep for 3 days, so can be cooked as you need it.

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