Spelt flour is one of my favorite whole grain flour to use when making homemade pasta. If you have not tried it, let me guarantee this Homemade Nutty Spelt Flour Pasta Noodles Recipe is one you are going to love. This is my go-to recipe and you are going to see why.
If you love making homemade pasta, let me share a few other recipes I love. Some are made with whole grain, and some are made with refined flour. Rustic einkorn pasta is a delicious ancient grain pasta. Kamut pasta is another ancient grain pasta with a milder flavor than the others. My whole wheat pasta recipe is made with a blend of whole wheat and refined flour. One of favorite pasta to make is whole wheat gnocchi- it is tender and delicious.
More recipe that use spelt flour
- Spelt flour pound cake
- Spelt flour tortillas recipe
- Homemade spelt flour artisan pizza dough
- Spelt flour carrot cake muffin recipe
- Chewy spelt flour oatmeal raisin cookies
- Spelt flour sandwich bread
- Crepes made with spelt flour
- Fluffy spelt flour pancakes
- Spelt berries porridge
- Fudgy spelt flour brownies
- Brown butter chocolate chip cookies with spelt flour
- Spelt flour pie crust
- Challah recipe made with spelt flour
- How to cook spelt berries
What are the different types of spelt flour
I will be using a whole grain spelt flour in this recipe as I mill my own flour. However, you can also sub it in with a white spelt, light spelt, or sprouted as well. Know that you may need to adjust the moisture just slightly.
- Whole Spelt Flour:
- This type of spelt flour is made by grinding the entire spelt kernel, including the bran, germ, and endosperm. It retains more nutrients and fiber compared to refined spelt flour.
- White Spelt Flour:
- White spelt flour is made by removing the bran and germ, leaving only the starchy endosperm. It has a lighter color and a milder flavor compared to whole spelt flour. However, it may have a slightly lower nutritional content.
- Light Spelt Flour:
- Light spelt flour is similar to white spelt flour but may be ground more finely, resulting in a lighter texture. It is often used in baking for recipes that require a lighter consistency.
- Sprouted Spelt Flour:
- Sprouted spelt flour is made from spelt grains that have been germinated or sprouted. This process is believed to increase nutrient availability and reduce antinutrients. The flour has a slightly sweeter taste and may be easier to digest for some individuals.
Ingredients
- Spelt flour- As noted above, I used whole grain spelt flour. You can also use a light or white spelt flour. These will not absorb as much moisture, so you may need add a little more flour.
- Salt- Kosher salt is the one I always use.
- Eggs- I will use both whole eggs and egg yolks.
- Olive oil- I don't use much, but feel it gives the pasta a more tender texture.
PRO TIP: Eggs at room temperature make kneading the dough so much easier. Cold eggs will make the dough harder to knead.
How to make
I like to make the pasta dough in a traditional way. If you want to skip some of the kneading, read below. Start by mixing together the spelt flour and salt on your surface. In the middle create a well the eggs and olive oil will go in.
Add in the eggs and olive oil. Whisk them well as you will want to ensure the eggs are well mixed and a little air has been incorporated. Little by little, start mixing in the flour from the sides of the well.
This is a slow food, so don't rush this process. Add in a little flour, mix it well, then mix in a little more. When most of the flour has been mixed in with the fork, trade the fork for your hands and begin kneading.
Knead it for about 1 minute, the dough should be pretty sticky at this point. Cover and let the dough rest for 10 minutes. The flour will absorb moisture when it is resting, so be sure the dough is sticky before the rest.
Once the dough has rested, begin kneading. It will take 8-10 minutes to get a smooth dough. Turn on your favorite music, show, or podcast and just enjoy the process.
When the dough is smooth, cover and let it rest for an hour. Letting it rest is very important as the dough will be tight with the gluten development. Giving it the rest will make it so much easier to work with.
Shaping the pasta dough
This spelt pasta dough can be used in anyway that you like. I do thick pappardelle very often with mine, but you can also do fettuccini as well. If you have a pasta extruder, a whole world is open to you.
The spelt dough will also work for filled pasta we well. Be sure to cover what you are not using as it will dry out more quickly than pasta made with refined flour.
Cooking the fresh spelt pasta
As with any other fresh pasta, it will not take long to cook. Depending on what shape you used, it will take between 1-4 minutes. So, be sure to keep an eye on it and don't walk away!
If you have a pasta extruder, here are 2 recipes I recently developed for my Philips pasta extruder. The first is homemade pasta without eggs, the second is a pasta extruder recipe with eggs.
Homemade Nutty Spelt Flour Pasta Noodles Recipe
Ingredients
- 3 cups spelt flour
- 1 teaspoon salt
- 2 whole eggs
- 4 egg yolks
- 1 tablespoon olive oil
Instructions
- Start by mixing together the spelt flour and salt on your surface. In the middle create a well the eggs and olive oil will go in.
- Add in the eggs and olive oil. Whisk them well as you will want to ensure the eggs are well mixed and a little air has been incorporated. Little by little, start mixing in the flour from the sides of the well.
- This is a slow food, so don't rush this process. Add in a little flour, mix it well, then mix in a little more. When most of the flour has been mixed in with the fork, trade the fork for your hands and begin kneading.
- Knead it for about 1 minute, the dough should be pretty sticky at this point. Cover and let the dough rest for 10 minutes. The flour will absorb moisture when it is resting, so be sure the dough is sticky before the rest.
- Once the dough has rested, begin kneading. It will take 8-10 minutes to get a smooth dough. Turn on your favorite music, show, or podcast and just enjoy the process.
- When the dough is smooth, cover and let it rest for an hour. Letting it rest is very important as the dough will be tight with the gluten development. Giving it the rest will make it so much easier to work with.
Did you make this recipe? Let me know!