Ingredients (makes 2 large or 3 moderate servings)
1 & 1/4 cups spelt flour
1/2 tsp salt
1 T olive oil
Note: You can also make this recipe vegan by replacing eggs with cold water.
1. In a small bowl, whisk eggs with oil. In a large bowl, combine flour and salt and mix well.
2. Make a "well" in the bowl of flour and pour in the egg mixture.
3. Using a spoon, start to add flour into the egg mixture in a circular motion around the egg pool. Continue to do this until most of the flour and eggs are combined- it should look crumbly.
4. Use your hands to "knead" the rest of the dry and wet ingredients into a solid form. Depending on the size of the eggs, you may have a bit of extra flour in the bottom of the bowl that doesn't want to mix in- you can discard this or add water a teaspoon at a time until the dough comes together. On the other hand, if it seems a bit too sticky, sprinkle in another couple tablespoons of flour.
5. Wrap your pasta dough in plastic wrap and let sit at room temperature for twenty minutes.
6. Using a Silpat or a clean, dry counter surface sprinkled with a bit of flour, press the dough out with your hands into a rough square shape.
7. Roll out the dough as thin as you can- you may want to break your dough into two batches if you're using a Silpat as my entire surface was covered and my dough was still not quite as thin as I would have liked. In this case, the thinner the dough, the better.
8. Use a pizza cutter or knife to cut the dough into thin strips. I was going for a linguine type size, but you could also make lasagna noodles or, if you're talented, a flat spaghetti.
9. Bring a pot of water to a boil. Separate the noodles from one another- sprinkle with a bit more flour if it seems sticky, though I didn't run into any issues here.
10. Boil the pasta for 4 to 5 minutes. Since mine was a little thicker, I left them in for 6. The pasta will puff up considerably, which is why you really want to roll it out thin.
11. Drain and serve! For this rendition, I made a spinach pistachio pesto while the dough was "resting." A roasted broccoli, zucchini, and grape tomatoes and sauteed a few shrimp. Topping with a bit of grated Parmesan completed the meal.
12. If you don't want to eat all of the pasta immediately, refrigerate uncooked pasta in a sealed container or Ziploc for up to two to three days.
This pasta is completely different from your standard store-bought boxed