Recipe

Multi - Grain Fresh Pasta Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 1 year, 1 month ago A blend of Kamut and spelt flour makes for a toothsome, deliciously flavoured vegan pasta base you can use for everything from ravioli to lasagne to fettuccine. Prep:200m Cook:2m Servings:4	Jo_jo_ba
	grainy olivey rich kamut spelt hearty delicious noodley fibre fiber spelt kamut gluten noodles pasta lasagne spaghetti fresh

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Ingredients

1 cup Kamut flour

1 cup spelt flour

1 tsp vital wheat gluten

1 tsp fine sea salt

1 tsp olive oil

1/2 cup water

Directions

Combine flours, gluten and salt in a large shallow dish.

Make a well in the centre, add olive oil and water.

Stir with a fork to incorporate the wet and dry ingredients. When mixture becomes too stiff, switch to hand mixing.

Knead dought until it is not sticky at all - it should be stiff but have all the flour mixed in evenly. Add water a couple drops at a time if necessary.

Wrap dough in Saran wrap and let rest for 30 minutes - 1 hour at room temperature, or up to 36 hours in the fridge.

Roll dough through pasta machine settings to make the thinnest sheets you can, or roll by hand in sections with a rolling pin before cutting.

Cook pasta 2-3 minutes (no longer) in boiling, salted water if using immediately.

If drying pasta for later, hang cut sheets or noodles on the backs of chairs or drying racks for 12-24 hours, until completely dry, and store in covered containers up to 2 weeks. Cook time will be 3-5 minutes.

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Comments

jo_jo_ba 1 year, 1 month ago said:
Amount Per Serving
Calories: 221.1
Total Fat: 2.2 g
Cholesterol: 0.0 mg
Sodium: 1.9 mg
Total Carbs: 45.9 g
Dietary Fiber: 7.5 g
Protein: 8.8 g

elgab89 1 year, 1 month ago said:
We learn something everyday! Like your recipe! Thank you!

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