Have you ever worked with kamut before?
It's an ancient variety of wheat — and so yummy to use for pasta because of its hearty, nutty flavor. Because this recipe calls for soaking the kamut beforehand, the phytic acid is neutralized and the gluten protein is weakened for optimum digestion.
We love serving these noodles under chicken noodle soup, beef stroganoff, or any type of winter soup!
Homemade Kamut Pasta
- 3 cups kamut or whole wheat flour
- 3 tablespoons raw apple cider vinegar
- 1 to 1-1/4 cups pure water
- 3 quarts pure water + 1 tablespoon sea salt + 2 tablespoons coconut oil or olive oil (for boiling)
- herbed seasoning salt (optional)
Mix together kamut, apple cider vinegar, and water to form a stiff dough. Knead for 6 to 8 minutes until smooth and elastic. Cover and let rest for 8 hours or overnight.
Once dough is soured, dust a clean countertop. Separate dough into 3 parts. With rolling pin, roll out 1 section of dough to 1/8-inch thickness. Use a knife or pizza cutter to cut the pasta into 1/2-inch wide strips. Transfer to a baking sheet and lay out to rest. Repeat rolling and cutting with other 2 dough sections.
Fill a 6 quart pot half full of pure water. Add salt and oil. Bring to a boil. Carefully add the noodles to the water. Use tongs or a fork to separate the noodles.
Bring back to a boil, then cover and let simmer for 5 to 8 minutes, until cooked. Toss the noodles every minute or so in the cooking water to prevent sticking.
Remove from heat. Drain by pouring contents of pot into a stainless steel colander in the sink. Transfer noodles back to the pot. Drizzle and toss with additional oil to prevent sticking. Season with herbed seasoning salt if desired.
Do you make homemade pasta?
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