Spelt pasta

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

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