Basic Spelt Pasta

Ingredients

• 100 g spelt flour type 630
• 300 g spelt whole‑grain flour
• 4 eggs
• 2 tbsp olive oil
• 0.5 tsp Salt

Instructions

1. 1.

   Knead the two flours with the eggs, olive oil, salt and 3–4 tbsp water into a smooth, elastic, workable dough. Add a bit more water if the eggs are large. Shape the dough into a ball and refrigerate for at least an hour.

2. 2.

   Afterward knead the dough again, then cut it into two to four pieces, form rectangular sheets and roll them through machine setting 1. Fold the dough together and roll through setting 2. Then roll each sheet once from settings 3 to 5 until thin, dusting with flour as needed. When the dough is thin enough, cut the sheets into about 10 cm long strips and separate into tagliatelle or linguini shapes. Place the noodles on a large plate, tray or board with flour and let them dry slightly.

3. 3.

   Meanwhile bring plenty of salted water to a boil, cook the noodles for about 3 minutes, drain and serve.