Spelt Pasta Recipe
Italian · Main course · 33 min total
A wholesome, nutty-flavored pasta made from spelt flour, perfect for a hearty and nutritious meal. This recipe yields a tender yet firm pasta that pairs well with a variety of sauces.
30
min prep
min prep
3
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 2 cups spelt flour
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1-2 tablespoons water (if needed)
Instructions
- On a clean work surface, mound the spelt flour and make a well in the center. Crack the eggs into the well, add olive oil and salt.
- Using a fork, gently beat the eggs, gradually incorporating the flour from the edges until a shaggy dough forms.
- Knead the dough for about 8-10 minutes until smooth and elastic. If too dry, add water 1 teaspoon at a time. Wrap in plastic and rest for 30 minutes.
- Divide the dough into 4 pieces. On a lightly floured surface, roll each piece into a thin sheet (about 1/16 inch thick) using a rolling pin or pasta machine.
- Cut the sheets into desired pasta shapes (e.g., fettuccine, pappardelle). Dust with flour to prevent sticking.
- Bring a large pot of salted water to a boil. Cook the pasta for 2-3 minutes until al dente. Drain and serve immediately with your favorite sauce.
Tips
- Spelt pasta cooks faster than regular pasta, so keep an eye on it.
- For a gluten-free version, substitute spelt flour with a gluten-free blend, but adjust hydration as needed.
- Store fresh pasta in the refrigerator for up to 2 days or freeze for up to 1 month.
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