Fresh Stone Ground Spelt Pasta

We love to make pasta of all kinds, using fresh stone ground spelt is a great way to get whole grain into your diet, and delicious! We have a pasta machine but making noodles without it is not hard. With just a rolling pin and a little elbow grease you can have a fun time, and a unique tasty meal. Making food by hand is always a great way to spend time with your friends, your family, and yourself.

To make spelt pasta you’ll need: a rolling pin, a large sharp knife, a sheet pan or pasta rack… that’s about it…

3 eggs

2 Cups Whole Spelt Flour.

1/4 Cup Whole Spelt Flour to add if the dough is tacky.

 Eggs and speltYou can start by either mixing everything in a bowl until it is cohesive enough to start kneading with your hands. Or you can measure the flour right onto your work surface and make a well in the middle of the flour, drop the eggs in and mix it into a ball right there.

 

Kneading spelt pasta doughOnce the dough has come together start kneading it by pressing down into the dough and pushing away with the heal of your hand. Fold the dough back onto itself, give a 1/4 turn to the folded ball, repeat this motion, dusting as needed. Continue for about 5-6 minutes, until the it becomes smooth and slightly elastic. Pasta should be firm and not be tacky at all. If you find that it is sticking to the table or your hands, rub and scrape the dough off and lightly dust your hands, the table, and the dough ball with flour.

Pasta & pinLet the dough rest in a covered bowl, or in plastic wrap for 20-30 minutes before trying to roll it out, this will let the gluten relax, and allow the dough to be more pliable. At this point the dough can be refrigerated or frozen for use latter.

Once the dough has rested it’s time to roll it out. I’ve always preferred a French style rolling pin, long and thin often slightly tapered at the ends and without handles. But what every you have in your kitchen will work. To me using the French pin is kind of like driving a stick shift, just a little more control and feel for what is going on, but in the end both get you where you are going.

Flour handBefore you start rolling out your pasta lightly dust your work surface, hands, and rolling pin to keep the dough from sticking to anything. As you are working, at the first sign of sticking, dust the sticky spots with flour. Start rolling the dough out by pressing it flat with your hands. Roll the dough out by starting in the middle and rolling away from you, bring the pin back to the middle and roll the dough our toward you. After a couple times give the sheet a 1/4 turn and roll it out in a similar way. Continue rolling until the dough is about 1/8th an inch in thickness. If the dough resists rolling and starts pulling back let it rest for 5 minutes and start rolling again.

Spelt pasta ready to cutTo cut the dough dust it with a bit of flour to ensure that it does not stick to it’s self and curl it loosely into a cylinder. With a large sharp knife cut it into strips to your desired thickness.

Hand cutGently unroll the noodles and lay them on a parchment, wax paper, cookie sheet, or pasta rack to dry for about 10 – 15 minutes.

 

BoilingThe cooking time will be 3-4 minutes, in salted water that has been brought to a rolling boil.

 

Drain your home made spelt noodles and add your favorite sauce.

Barley Grits~
Barley is sweet, nutty, and floral. A great change of pace for a hearty whole grain hot breakfast from oats. Also can replace rice on its own or in a pilaf.
As a hot breakfast:
1 cup Barley Grits
3 cups Water
pinch of salt
Put everything in a pot and bring to a rolling boil. Drop the heat to a simmer and cook, stirring occasionally for about 20 minuets.
Throw in raisins, toasted sunflower seeds, dried cranberries, a bit of butter, replace a cup or two of the water with milk…enjoy!

Barley Grits~

Barley is sweet, nutty, and floral. A great change of pace for a hearty whole grain hot breakfast from oats. Also can replace rice on its own or in a pilaf.

As a hot breakfast:

1 cup Barley Grits

3 cups Water

pinch of salt

Put everything in a pot and bring to a rolling boil. Drop the heat to a simmer and cook, stirring occasionally for about 20 minuets.

Throw in raisins, toasted sunflower seeds, dried cranberries, a bit of butter, replace a cup or two of the water with milk…enjoy!

What is Old Fashioned Wheat Flour?

Old Fashioned Wheat Flour, it is not a whole grain… but it does have bran, germ, and all the nutrients found in the wheat grain. We call it Old Fashioned because it is sifted after being stone ground through a fine mesh that is similar to the way fine flours would have been made in the days of our great grandparents. The mesh takes out larger bran particles but lets the fine ones through. This simple method is the one that had been used for generations to create healthful and easily usable flours for all baking needs from cakes, cookies, and crusts, to great breads and crackers. This is the kind of flours that made fine products before the advent of roller milling that created the need to enrich flour by processing it so thoroughly that many of the vitamins and minerals where oxidized and destroyed.

Try our Old Fashioned Wheat Flour in your next recipe, it is not “white flour” but we think that you will be pleased.

Cookies on the last day of Thanksgiving vacation, Cabot Butter, Organic Sugar, our backyard eggs, a touch of Vanilla, and of course, Old Fashioned Wheat Flour.
Cookie Cutter Cookies, adapted from Joy of Cooking
1/2 cup organic sugar
1 stick of softened unsalted Cabot butter
1 t vanilla
2 eggs
2 1/2 Old Fashioned Wheat Flour
2 t baking powder
1/2 t salt
Cream the the sugar and butter. Beat in the rest of the ingredients. Chill for a few hours or longer. Cook at 374 for 10 minutes.

Cookies on the last day of Thanksgiving vacation, Cabot Butter, Organic Sugar, our backyard eggs, a touch of Vanilla, and of course, Old Fashioned Wheat Flour.

Cookie Cutter Cookies, adapted from Joy of Cooking

1/2 cup organic sugar

1 stick of softened unsalted Cabot butter

1 t vanilla

2 eggs

2 1/2 Old Fashioned Wheat Flour

2 t baking powder

1/2 t salt

Cream the the sugar and butter. Beat in the rest of the ingredients. Chill for a few hours or longer. Cook at 374 for 10 minutes.