Rechta, Libyan pasta, steamed

Directions

1. Mix the flour, salt, and 2 tablespoons of oil paint with 10 cl of water, then knead. ≈ 10 min
2. Gradually add the water while kneading until you obtain a firm and homogenous dough. Form the dough into balls, about the size of a tennis ball. ≈ 10 min
3. Set the pasta machine to thickness setting number 1 (you can also roll out the dough manually). Feed the dough balls through the machine to obtain elongated strips of approximately 2 mm thickness. ≈ 10 min
4. Next, pass the strips through the setting #2, and then the setting #7, to obtain long, very thin strips. Dust the dough with flour at each pass to prevent it from sticking. ≈ 3 min
5. Place each thin strip in the area for pasta, the narrowest part, to create long strands of dough. ≈ 3 min
6. Fill the couscous pot with water, cover with the steamer basket, and bring to a boil over medium heat. Once steam starts to escape, place the couscous in the basket and cook for 15 to 20 minutes. ⏱ 20 min
7. First, drain the rice and place it in a bowl. Then, mix it with about 35 cl of water, stirring to prevent clumping. Let the water absorb. ≈ 4 min
8. Repeat once after steaming, then mix again. ⏱ ≈ 10 min
9. In a glass, combine the oil paint, orange blossom water, and cinnamon. Pour the mixture onto the recta and mix well to ensure an even distribution. ≈ 4 min