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If you’ve never tried making fresh homemade pasta, you’re really missing out! It’s such a fun and rewarding process, and probably a lot simpler to make than you realize. With only a few simple ingredients and about 30 minutes of hands on time, you could be eating fresh pasta tonight. This sprouted spelt pasta has such a wonderful taste and texture, I couldn’t stop eating it plain straight from the pot. But, it’s hearty al dante chew will hold up to any sauce and all your favourite toppings.
Sprouting improves taste and texture and aids in digestibility and bioavailability. It reduces bitterness (saponin) and converts complex carbs into simpler sugars. This results in a sweeter, nuttier taste with a low glycemic index. Because this is a whole grain pasta we prefer a heartier noodle like the fettucini pictured here. However, the dough is pliable enough to make smaller, thinner pastas as well.
A kitchen scale is recommended because it is the most accurate way to measure flour. However, if you are using cup measures the best method is to fluff up the flour with a spoon then spoon it into a measuring cup (don’t pack it down) until it’s over filled. Sweep the excess flour off the top with a straight edge. This should get you close to the gram weight, but pay attention to the textures described in the recipe and adjust if necessary.
In a stand mixer with the paddle attachment, mix sprouted spelt flour and beaten eggs. Add the water and oil. Once the dough comes together, switch to the dough hook and knead until smooth and pliable. In a food processor, blend all ingredients until the dough comes together and then knead by hand.
If you don’t have a pasta machine you can roll the dough with a rolling pin (if you don’t have a rolling pin an empty wine bottle with the label removed works too!). Unless you’re a pro at cutting straight lines (I am not), it will make a more rustic shaped pasta, but it was still wonderful!
3 thoughts on “Sprouted Whole Grain Pasta”
Can I use any sprouted wheat in place of spelt?
The recipe works if you swap 1:1 for sprouted wheat. We chose sprouted spelt for this recipe because it has a higher ratio of gliadin, making the pasta a bit stretchier/a little easier to work with, but the final result is similar.
I have used your recipe several times now with success . The best pasta ever.
The only change I make is i use 4 egg white but still keep 1/4 of the yoke. And some times add 2 flax meal eggs.