Spelt pasta

    13 min

    Use your food processor to make fresh tasty pasta for two.

    12 people made this

    Serves: 2 

    • 120g white spelt flour
    • 1 egg
    • 1 tablespoon vegetable oil
    • 3 tablespoons water as needed

    Prep:10min  ›  Cook:3min  ›  Ready in:13min 

    1. (Preferred) Process all ingredients in a food processor until they form a ball that rides on the blades.
    2. You can also let a bread machine knead the ingredients for about 5 minutes. I've never tried this, but have heard it works well.
    3. Pasta can be rolled and cut in a regular (manual, hand-crank) pasta maker by passing it through repeatedly smaller (i.e. higher number) settings until nearly paper thin, and then run through the cutting blades. I am told it does not do so well in an automatic pasta maker.

    To cook fresh pasta...

    Bring a large pot of lightly salted water to the boil. Add the pasta, and cook for 2 to 3 minutes. Fresh pasta cooks very quickly. It will float to the surface when fully cooked. Drain, and use as desired.


    Spelt flour is not gluten free.

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    Average global rating:

    Reviews in English (6)


    Although not gluten free as stated. Spelt is great for most people with a Wheat allergy.  -  01 Jun 2012


    I just want to point out that spelt is actually wheat. From about.com: celiac disease: "Spelt is a species of wheat and is NOT gluten-free. People who believe that spelt (scientifically known as Triticum spelta) is gluten-free and safe for people with celiac disease are mistaken. According to the Food Allergen Labeling and Consumer Protection Act of 2004, foods that contain spelt or kamut cannot carry "wheat-free" or "wheat-alternative" labels." So if gluten is the reason for being on a wheat-free diet, spelt is not the answer.  -  19 Mar 2009  (Review from Allrecipes US | Canada)


    So few ingredients however, getting the right cut and not overcooking was a challenge. First time cooking noodles with spelt. Keeping this one on file for future use. Thanks  -  03 Jan 2010  (Review from Allrecipes US | Canada)