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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 221.1
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 1.9 mg
  • Total Carbs: 45.9 g
  • Dietary Fiber: 7.5 g
  • Protein: 8.8 g

View full nutritional breakdown of Multi - Grain Fresh Pasta calories by ingredient
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Multi - Grain Fresh Pasta

Submitted by: JO_JO_BA

Introduction

A blend of Kamut and spelt flour makes for a toothsome, deliciously flavoured vegan pasta base you can use for everything from ravioli to lasagne to fettuccine. A blend of Kamut and spelt flour makes for a toothsome, deliciously flavoured vegan pasta base you can use for everything from ravioli to lasagne to fettuccine.
Number of Servings: 4

Ingredients

    1 cup Kamut flour
    1 cup spelt flour
    1 tsp vital wheat gluten
    1 tsp fine sea salt
    1 tsp olive oil
    1/2 cup water

Directions

Combine flours, gluten and salt in a large shallow dish.
Make a well in the centre, add olive oil and water.
Stir with a fork to incorporate the wet and dry ingredients. When mixture becomes too stiff, switch to hand mixing.
Knead dought until it is not sticky at all - it should be stiff but have all the flour mixed in evenly. Add water a couple drops at a time if necessary.
Wrap dough in Saran wrap and let rest for 30 minutes - 1 hour at room temperature, or up to 36 hours in the fridge.
Roll dough through pasta machine settings to make the thinnest sheets you can, or roll by hand in sections with a rolling pin before cutting.
Cook pasta 2-3 minutes (no longer) in boiling, salted water if using immediately.
If drying pasta for later, hang cut sheets or noodles on the backs of chairs or drying racks for 12-24 hours, until completely dry, and store in covered containers up to 2 weeks. Cook time will be 3-5 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user JO_JO_BA.






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