Want to use up that spelt flour that has been sitting lonely in your cupboard? Or perhaps you wish to switch up your pasta-making game for something a little different? Hailed for its unique, nutty flavour, spelt flour is a fabulous alternative when making pasta at home. If you wish to make a vegan version, simply swap eggs for water (instructions below).
Health benefits of spelt flour:
As well as having an exceptional flavour, spelt flour is also known for containing a few health-boosting properties!
- High protein content – comparatively high in protein, spelt flour is particularly great for vegans looking for high quality protein substitutes.
- High in fibre – which slows your digestion, helping you to feel fuller for longer. The high fibre content also promotes good digestive health.
- Contains a higher quantity of essential amino acids, vitamins and minerals (such as zinc & copper) compared to regular wheat flour.
- Some studies show spelt flour to contain anti-inflammatory qualities.
- Due to the slow release of carbohydrates, it also is known to reduce blood sugar spikes after eating
How to make spelt flour pasta dough:
Serves 4
Prep Time: 60 minutes
Cooking Time: 10 minutes
Calories per serving: 357 (338 for vegan pasta)
Utensils
- Fork
- Pasta machine or rolling pin
Ingredients:
400g spelt flour
3 large or 4 small/medium eggs OR 200ml water (vegan pasta)
Chef’s Tip: The perfect ratio of eggs to flour is generally 1 egg for every 100 grams – however spelt flour occasionally absorbs liquid differently. If the dough is a little dry (for both vegan & egg pasta methods) add a little water. Conversely, if the dough is looking a little soft, add more flour.
YouTube Step by Step
Should you need any guidance on how to make your pasta dough, follow along with Chef Roberta as she takes you through the process, step by step for both egg & vegan pasta. *Note in these videos, Chef Roberta uses ‘00’ & semolina flour, but this can be substituted with spelt flour, as used in this recipe.
Using Eggs:
Vegan dough:
Method
Make the dough:
(Using eggs)
- Place your spelt flour onto a clean work surface. Using your hands, make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth.
(Using water)
- Place your spelt flour onto a clean work surface. Using your hands, make a well in the centre and pour half the water into it.
- Using your fork, begin to incorporate the eggs/water with the flour until everything is roughly combined.
- Start to knead the dough together with your hands. It will look a little scrappy at the start but don’t let this put you off; your dough should come together into a nice, smooth ball after about 5-10 minutes of kneading. Once the ball feels silky smooth (although it will appear slightly darker & grainer than when using regular pasta flour), lightly push your finger into it. If the dough springs back, this means that the gluten has fully developed, and it is ready to rest.
- Wrap the dough in cling film and leave it in the fridge for at least 30 minutes. After the dough has rested, it is ready to be rolled with either a pasta machine or rolling pin.
Roll out the dough:
Before you start: Freshly made pasta dries very quickly, so it’s important to cut or shape it as soon as possible after rolling. As you will have to roll the dough out in batches, ensure to cover it as you go along with a clean, damp tea towel. This will prevent any dryness from taking hold.
Using a pasta machine:
- Dust your work surface with a sprinkling of plain white flour. Cut your dough into 4 equal parts and loosely form one section it into a ball. (Ensure to cover the rest of the dough with cling film)
- Set the pasta machine to the widest setting and roll the ball of pasta dough through it. Click the machine down a setting and continue to roll the pasta through until it is translucent (around setting 6 or 7).
Using a rolling pin:
- Rolling by hand follows much the same process as the machine, albeit with a little more elbow grease, or olio di gomito, as the Italians would say. Cut your dough into 4 equal parts and loosely form one section it into a ball. (Remember to cover the rest!)
- Lightly flour your rolling pin and begin rolling the dough as you would with a pastry crust, starting in the centre and rolling away from you to the outer edge.
- Turn the dough slightly and repeat, working your way around, until the sheet of dough is about the thickness of a 2p coin.
Choosing Your Pasta Shape & Sauce
Something Festive:
Why not try the sumptuously thick strands of pappardelle pasta paired with our rich Ragù d’Anatra (duck ragu) or our signature Beef Shin Ragu.
