Spelt Pasta Recipe Make Your Own Pasta
SPELT PASTA DOUGH
These recipes have been adapted from "Cooking by Hand" by Paul Bertolli.
Provided by Martha Stewart
Categories Pasta and Grains
Yield Serves 4
Number Of Ingredients 4
Steps:
- Combine the flours in a large bowl. Make a well in the center. Add the eggs to the well. Using a fork, stir to combine. Drizzle the water over the mixture, and stir again until it begins to form a shaggy mass.
- With your stronger hand, reach into the bowl and alternately squeeze and push down on the dough with your palm. Press any loose bits of flour into the mass. When the dough feels tacky and fully incorporated, transfer it to a clean, lightly floured work surface. Knead until it loses its surface moisture, is a uniform color, and springs back when depressed, 4 to 5 minutes. Wrap in plastic wrap, and let stand for at least 1 hour before rolling.
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- Add the flour to a large bowl and make a well in the centre. Add the water. Using a fork, slowly bring the flour to the centre of the bowl and mix, always moving from the outside in.
- Continue mixing until a stiff dough forms. Once the dough becomes too difficult to mix with a fork, turn it out onto a clean worktop.
- Knead for about 5 minutes, or until a smooth ball of dough forms. It will feel quite hard but should be almost silky to touch.
- Wrap the dough in a tea towel and cover with a bowl. Let it rest at room temperature for at least 20 minutes. Alternatively, refrigerate for up to 24 hours and bring back to room temperature before rolling.
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