Spelt Egg Pasta-Basic Recipe

fresh spelt egg pasta

White spelt flour makes beautiful spelt egg pasta. If you’ve never made fresh pasta before, relax; it’s really quite easy, especially if you use a good quality Italian pasta machine like the Imperia we use at our house.

The Imperia comes with a cutter for making fettuccine and fresh egg spaghetti. Other attachments are available for making other fresh pasta shapes. Once you’ve made your dough and rolled it with the machine, it’s not hard to cut thicker noodles like pappardelle with a knife as long as you’re careful to flour the rolled sheets well before you roll them so they don’t stick together. Be sure to try maltagliati, which are odd shapes like trapezoids and triangles that you cut by hand out of a flat sheet, too.

Spelt Egg Pasta

spelt egg pasta Prep Time: About 1 hour
4 to 6 servings

 

Ingredients:

  • 2 ¼ cups/290 grams white spelt flour, more as needed
  • ¾ teaspoon/3 grams kosher salt
  • 2 whole large eggs
  • 3 egg yolks
  • 1 tablespoon extra-virgin olive oil, more as needed

Instructions:

  1. Put the white spelt flour and salt in a food processor with the metal blade and pulse a few times to mix.
  2. Add eggs, yolks and oil and process until the dough comes together. If dough looks dry, add another teaspoon olive oil. If dough looks wet, add a little spelt flour until dough is tacky and elastic.
  3. Turn the dough out on a clean work surface. Knead until very smooth.
  4. Wrap the dough in plastic and let it rest on the counter. You can also put it into the refrigerator overnight.
  5. Cut dough into 4 pieces and keep them covered with plastic wrap or a dish towel. Roll one piece of dough out into a sheet with the pasta machine at the widest setting. Fold the sheet in thirds like a letter and pass it through the machine twice more at the widest setting.
  6. Reduce the setting by 1, and repeat rolling and folding the dough, passing it through the machine 2 or 3 times before going to the next setting. For pappardelle and fettuccine, stop rolling when the dough is about 1 or 2 settings wider than the thinnest one on your roller. When you are done rolling the pasta sheets, hang them on the drying rack until you’re ready to cut them.
  7. For pappardelle, flour a sheet of pasta, roll it carefully so it doesn’t stick, and cut 1-inch-wide strips with a sharp knife. Use the fettucine cutter on the pasta machine for fettucine. Dry the cut spelt egg pasta on a drying rack, or lay flat on a floured sheet tray. If you lay it flat, be sure to sprinkle it with more flour before putting more cut pasta on top of it.

Adapted from http://cooking.nytimes.com/recipes/1017391-fresh-egg-pasta

Author: Daniel Lieberman

Daniel Lieberman is a cook and writer living in the hills of Western Massachusetts. When he's not cooking he listens to opera and reads a lot.

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