Spelt pasta

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For the past 6 months, I've been experimenting with more whole grain pastas, with spelt being my new default. The nutty flavor of the spelt really comes out with tomato sauce based dishes, and the rougher texture holds on to the sauce. I use more liquid than I do with white wheat and semolina flours, and I let it rest longer to absorb all the liquids.

I currently use a food processor to make the dough, but you can use a stand mixer or mix it by hand.

Servings:
Dinner for two
Preparation Time:
5 minutes mixing, 3 hours resting, 15 minutes rolling
Tools
  • Food processor or stand mixer (optional)
  • Pasta machine (optional)
  • Pasta rack (not as optional)

Ingredients

  • 2 1/2 cups spelt flour
  • 3 large eggs or two jumbos (farm fresh if you can get them)
  • pinch of salt
  • 1 tablespoon olive oil
  • A few drops of water as necessary
Cooking Instructions
  1. Put the flour, eggs, salt and olive oil in your food processor with the dough blade and pulse until well combined. you will probably have to scrape the sides and bottom with a spatula to get everything mixed. You want it just moist enough that it starts to form a dough ball, add a few drops of water if necessary.
  2. Put the dough in a plastic bag or wrap in plastic wrap. Place it in the refrigerator for at least 3 hours.
  3. Cut the dough into about 6 even pieces. Start feeding the dough through your pasta machine with the rollers on the thickest setting. Fold it and put it through 6 more times before moving to thinner settings. Work it down to the thickness that you want, then put it through the shaping roller. Hang on a pasta rack.
  4. Boil pasta for about 3-4 minutes in small batches. You end up with less of a sticky mess this way.

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I had to stop using spelt in

I had to stop using spelt in my pizza crusts and tortillas because ME kept having stomach cramps after meals with the spelt. I really like the flavour of the spelt so I make the occasional loaf with half whole wheat and half spelt for myself.

That's a bummer, but

That's a bummer, but understandable. There are people sensitive to wheat but not spelt, so there certainly must be people who have it the other way around.