Yield: 2 To 3
| Measure | Ingredient |
|---|---|
| 1 cup | Freshly milled spelt |
| 3 \N | Egg whites |
| 2 quarts | Water |
| ½ teaspoon | Salt |
| \N \N | Herbs if desired (such as rosemary, thyme, and oregano) |
by Gene Spiller
Choose freshly ground spelt flour or make this from freshly ground durum wheat flour. If the amounts are doubled, work with half the dough at a time to shape the pasta.
Mound the flour into a pile on a large pastry board, making a well in the center. Lightly whip the egg whites and pour into the well. Working from the center, gradually combine flour and egg whites with your hands until a fairly stiff dough is formed. Form the dough into a ball and allow to rest in a covered bowl about 20 to 40 minutes. This allows the flour to absorb the moisture fully. Roll the dough out into a rectangle on a lightly floured board. Turn dough several times while rolling as thinly as possible without tearing. Use a wheel-style cutter to cut strips of pasta.
Meanwhile, bring water and salt to a rolling boil in a large pot. Add fresh herbs to boiling water if desired. Add pasta; stir gently to separate pasta strands. Boil, uncovered, for 10 to 12 minutes. Strain and remove herb stems. Top with Fresh Tomato-Basil Pasta Sauce, or other sauces as desired.
Posted to MC-Recipe Digest V1 #829 by "Bob Lenning, Jr." <lenningrl@...> on Oct 06, 1997