Spelt Pasta Food

SPELT PASTA RECIPE - MAKE YOUR OWN PASTA

Spelt Pasta Recipe - Make Your Own Pasta image

This pasta is as easy to handle as regular wheat pasta. This recipe produces a good result. Do not allow pasta to dry out before cooking as it can become a little brittle. You can use the pasta as you would regular pasta. This recipe is not gluten free

Provided by Jubes

Categories < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

2 cups spelt flour
3 eggs, at room temperature
1 pinch salt
2 tablespoons olive oil

Steps:

Sift the flour and salt.
Beat the eggs with the oil.
Make a well in the flour and then stir in the eggs and oil with a spoon.
Finish mixing with hands and then knead on a lightly floured surface. Knead until the mixture "comes together".
Cover in cling wrap and allow to rest for 20 minutes.
Roll with a pasta press or rolling pin.

Nutrition Facts : Calories 75.5, Fat 6.9, SaturatedFat 1.4, Cholesterol 93, Sodium 61.4, Carbohydrate 0.2, Sugar 0.1, Protein 3.1

SPELT NOODLES

Spelt Noodles image

I was making pasta for a friend who is on a wheat-free diet and almost despaired until I discovered white spelt flour. Don't confuse it and use regular organic spelt flour. Well, you can substitute, but it's not as much like wheat flour pasta ...

Provided by GYPSY-WITCH

Categories Italian Recipes

Yield 2

Number Of Ingredients 4

Ingredients

1 cup white spelt flour
1 egg
1 tablespoon vegetable oil
3 tablespoons water as needed

Steps:

(Preferred) Process all ingredients in a food processor until they form a ball that rides on the blades.
You can also let a bread machine knead the ingredients for about 5 minutes. (I've never tried this, but have heard it works well.)
Pasta can be rolled and cut in a regular (manual, hand-crank) pasta maker by passing it through repeatedly smaller (i.e., higher number) settings until nearly paper thin, and then run through the cutting blades. I am told it does not do so well in an automatic pasta maker.

Nutrition Facts : Calories 296.5 calories, Carbohydrate 42.2 g, Cholesterol 93 mg, Fat 10.4 g, Fiber 2 g, Protein 11.1 g, SaturatedFat 1.7 g, Sodium 37.7 mg, Sugar 2.2 g

SPELT PASTA DOUGH

Spelt Pasta Dough image

These recipes have been adapted from "Cooking by Hand" by Paul Bertolli.

Provided by Martha Stewart

Categories Pasta and Grains

Yield Serves 4

Number Of Ingredients 4

Ingredients

5 ounces whole spelt berries, finely ground
5 ounces spelt flour, plus more for work surface
4 ounces eggs (2 whole large eggs)
1/2 ounce cool water

Steps:

Combine the flours in a large bowl. Make a well in the center. Add the eggs to the well. Using a fork, stir to combine. Drizzle the water over the mixture, and stir again until it begins to form a shaggy mass.
With your stronger hand, reach into the bowl and alternately squeeze and push down on the dough with your palm. Press any loose bits of flour into the mass. When the dough feels tacky and fully incorporated, transfer it to a clean, lightly floured work surface. Knead until it loses its surface moisture, is a uniform color, and springs back when depressed, 4 to 5 minutes. Wrap in plastic wrap, and let stand for at least 1 hour before rolling.

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