Basic Homemade Kamut Pasta
Homemade pasta is so easy a four-year-old can do it, and I find the nutrition well worth the extra time. I use Kamut, a brand name of khorasan wheat; it has a higher protein content than wheat, which is why I like it for my pasta. This is my basic pasta recipe.
Ingredients
Method
- Put the flour, salt, and oil in the food processor.
- Turn it on, and add the eggs one at a time. After you add the fourth egg, the dough should just come together into a ball. If it doesn’t, add some water a little bit (less than a tablespoon) at a time until it does form a ball. It is all dependent on the moisture content of the flour and the size of the eggs.
- Pull the dough out of the food processor and knead it a few times. It should feel elastic.
- Wrap it tightly in plastic wrap and let it sit for about 15 minutes.
- Roll it out with a rolling pin and cut it with a knife, or use a pasta machine. You can turn it into noodles for soup, dumplings, lasagna, ravioli, spaghetti, whatever you want.
Nutrition
Notes
One recipe makes enough to feed my family of 5 with a serving or two of leftovers. I enjoy adding things to it, like blanched spinach. Kamut is a close relative of wheat that people with wheat allergies can often tolerate. When I make pasta and have leftover flour, I just use it in whatever I make for breakfast the next morning. I use the pasta attachments for my stand mixer, and typically stick with fettuccine or lasagna because they are the simplest to make.
Good to know that we both like Nancy Drew & Hardy Boys. my first crushes was Scott Baio and Shaun…