I made spelt pasta for a starter dish for Dave and I. Being high in carbohydrates this would be great for before gym, or at lunch time.
When I was originally approached to take part in the Faithful to Nature organic challenge I was quite excited. The brief was to create a vegetarian dish and I already had something in mind. My idea was to make spelt pasta. Spelt is an ancient wheat having been cultivated since 5000 BC. It is now mostly farmed in Central Europe and Northern Spain. My idea was to make ravioli with a zucchini filling and a tomato based sauce. I placed the spelt flour into my basket before we left for overseas, together with some other ingredients. My voucher only came through when we got back from overseas, leaving me 4 days to complete the task. In the meantime, the spelt flour had been sold out. Seems I was not the only blogger wishing to use the ingredient. Spelt is high in protein, dietary fibre and B Vitamins.
It is also a good source of manganese, phosphorous and niacin. This flour contains moderate amounts of gluten. It is therefore suitable for baking but not for people on a gluten free diet. Making this pasta is a simple process of adding an egg and salt to the flour. I used my KitchenAid roller to get the pasta as thin as possible. I cut tagliatelle and served it with a roasted red pepper sauce. Have you used spelt to make pasta? What was your opinion of the result?
Click on the links for conversions and notes.
- 100 g spelt flour, plus extra for dusting
- 1 pinch fine salt, plus extra for the cooking water
- 1 egg
- Place the flour and salt into a mixing bowl and stir to combine
- Make a well in the centre and add the egg
- Combine using a fork until a dough starts to form
- Turn out onto a lightly dusted surface and knead till the dough comes together
- Shape into a ball and cover with cling film
- Place into the fridge for half an hour
- Remove and dust with flour
- Flatten and cut in half
- Put through a pasta maker to at least the number 7 setting
- Cut into your desired shape
- Leave to dry
- Bring a pot of water to the boil
- Season with a generous amount of salt
- Add the pasta and cook for one minute
- Drain and add to a sauce of your choice
Dave and I are on leave. We will be back at work on the 9th of January. I will start replying to comments then. I wish you all the best over the festive season.
Inspiration published on Lavender and Lime December 26:
- 2010 – Christmas 2010