Spelt Pasta by Hand
Yes you can have spelt pasta by hand, and it's so delicious! Change up the flavor of pasta night by swapping out the grains.Scaled Ingredients
- 375 g wheat berries, Spelt
- 90 g water, cold
- 12 g extra virgin olive oil
- 0 g nutmeg, ground (a pinch (1/8 tsp) ground nutmeg, optional)
- 75 g sourdough starter, stiff
Portions
Scale by
Directions
-
Mix the ingredients together until they form a ball of dough.
-
Let it rest 30 minutes, covered. If you added sourdough starter, let the dough ferment on the counter for a few hours, or in the fridge until the next day.
ROLLING OUT THE DOUGH BY HAND:
-
Roll out the dough to desired thickness on a well floured surface. Remember the pasta will expand as it cooks, so roll thinner than your desired thickness when cooked. you need it. Do this by hand with a rolling pin and a well floured board (and skip to Cutting by Hand) or with a pasta rolling machine.
PASTA ROLLER INSTRUCTIONS:
-
Starting at the lowest number, run the dough through 2 times (I like to do it in one direction the first time, and the other direction the second time).
-
Repeat the last step, adjusting the thickness to the next setting on your machine. Skipping numbers will result in torn dough.
-
Use a cutter, if you have one, to slice the long sheets of pasta into noodles, then skip to Cooking the Pasta
CUTTING BY HAND:
-
Dust the rolled out dough with flour, and then roll it up – short end to short end. Slice to the desired thickness with a very sharp knife.
-
Open up the noodles so they don’t stick together.
COOKING THE PASTA (both methods):
-
Cook your freshly milled pasta in simmering, well salted water for about 1 minute until al dente. This means it’s not too soft, and a little bite to it. It will soften more when you add pasta sauce.
-
Reserve some of your pasta water for the sauce, it will help thicken it up.
Storing/Drying the Pasta:
-
If you choose not to cook the pasta immediately, you can freeze it or let it air dry. I prefer to use my dehydrator, at 125 F until the pasta is crispy and fully dry (a few hours). We only store a short time to make weeknight wins easier - and not for long term storage (especially with eggs in it).