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
Prep Time: About 1 hour
4 to 6 servings
- 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
- Put the white spelt flour and salt in a food processor with the metal blade and pulse a few times to mix.
- 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.
- Turn the dough out on a clean work surface. Knead until very smooth.
- Wrap the dough in plastic and let it rest on the counter. You can also put it into the refrigerator overnight.
- 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.
- 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.
- 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
This easy spelt pizza dough makes 4 10″ pizzas. It’s pleasant to work with, freezes well, and tastes great. As we are a two person household, we usually freeze two of the dough balls for later and have the makings for an easy pizza party the next week.
Easy Spelt Pizza Dough
Prep Time: 20 minutes
Dough for 4 10″ pizzas
- 2 teaspoons/5 grams dry active yeast
- 4 ½ cups/625 grams white spelt flour, plus extra for dusting
- 2 teaspoons/5 grams kosher salt
- 2 tablespoons/30 milliliters olive oil
- Put 1 3/4 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let dissolve, about 2 minutes.
- Add spelt flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked.
- Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each.
- Wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.)
- To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. (If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator.) Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball with make a 10-inch diameter pizza.
Adapted from http://cooking.nytimes.com/recipes/1017931-pizza-dough
Matzo is an important ingredient in all kinds of Jewish cooking from around the world. It’s a very simple unleavened bread that can be made only from wheat, oats, rye, barley—or spelt. Spelt matzo is now available from several companies, but it’s easy to make your own and it’s delicious.
Matzo is unleavened because when the Jews left Egypt under the leadership of Moses, they didn’t have time to let their bread rise.
Matzo is the only bread Jews can eat during Passover, the holiday that celebrates the Exodus from Egypt. It is also said to symbolize humility, because as a simple unleavened bread, it represents poor people’s food. Also, it’s not “puffed up,” another reason it recalls the modesty and humility of the poor and simple.
Our mothers and grandmothers cooked with regular commercial matzos and matzo meal. Commercially produced spelt matzo does exist, but it’s easy to make your own from scratch and it’s delicious.
Once you have your matzo, go ahead and make matzo meal with some of it, eat a piece or two for old times’ sake, and then make some matzo brei, the Ashkenazic answer to french toast.
Homemade Spelt Matzo
Prep Time: 1 hour
Cook time: 1 hour
Makes: 12 matzos
- About 2 3/4 cups/350 g white spelt flour, divided
- 1/2 tsp/3 g kosher salt
- 1/3 cup/80 ml olive oil
- About 1/2 tsp/3 g fine sea salt
- Set a pizza stone on an oven rack and heat oven to 500F/260C for about 45 minutes (if you don’t have a pizza stone, set a large baking sheet on a rack and heat until oven is hot).
- Put 2 1/4 cups/ 350 g spelt flour, kosher salt, and oil in a food processor. With motor running, slowly add 1/2 cup/120 ml water. Dough will come together into a ball and should feel soft and supple; if it is sticky at all, add more flour, 1 tbsp/8 g at a time.
- Divide dough into 12 portions. Using a floured rolling pin, roll 1 portion at a time on a well-floured work surface into a round about 8 in/20 cm wide and just thin enough to see through. Lightly sprinkle with sea salt and press it in with your hands. Prick dough all over with a fork (this will prevent the dough from puffing up too much).
- Flour a wooden peel or back of a baking sheet generously and transfer dough to it. Gently slide dough onto hot pizza stone. Bake until matzo is light golden and crisp on each side and a bit darker at the edges, turning once with a wide spatula, 2 to 3 minutes total. Transfer matzo to a cooling rack and make remaining matzos the same way.
- 5. Rebake any matzo that isn’t crisp in the center, which may be the case if they baked on a baking sheet; put matzos on a rimmed baking sheet, reduce oven heat to 250F/120C, and bake 15 to 25 minutes more.
Adapted from http://www.myrecipes.com/recipe/homemade-matzos