Spelt Pasta Recipe Make Your Own Pasta

SPELT PASTA

Steps:

• Add the flour to a large bowl and make a well in the centre. Add the water. Using a fork, slowly bring the flour to the centre of the bowl and mix, always moving from the outside in.
• Continue mixing until a stiff dough forms. Once the dough becomes too difficult to mix with a fork, turn it out onto a clean worktop.
• Knead for about 5 minutes, or until a smooth ball of dough forms. It will feel quite hard but should be almost silky to touch.
• Wrap the dough in a tea towel and cover with a bowl. Let it rest at room temperature for at least 20 minutes. Alternatively, refrigerate for up to 24 hours and bring back to room temperature before rolling.
• Once the dough has rested, cut it into 4 equal pieces. Using your hands, flatten each piece to about 2cm / 1 in. thick. Generously coat the pieces in flour, then roll through the thickest setting on your pasta maker (usually 0).
• Continue rolling the dough, going through the thickest setting several times, folding a few times, before moving to the next setting. Add flour to coat as needed. I usually go to number 6 before moving on to cutting, but follow your machine instructions.
• Once the dough has been rolled out to the desired thickness, sprinkle the sheets with some more flour and then cut into your desired pasta shapes. Place the cut pasta onto a wooden drying apparatus while you cut the remaining sheets, or coat with a light dusting of flour and make nests to set aside.
• Depending on how you've cut it, the pasta will need different cooking times. Generally 2-3 minutes in well-salted water at a rolling boil will do it.
• To store the pasta, dry on a rack for about 24 hours, or until fully dry, and store in a sealed container for up to a month. I think it can be frozen but I've never tried due to lack of freezer space.

SPELT PASTA DOUGH

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.