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Sprouted Whole Grain Pasta

A wonderfully chewy and tender sprouted spelt pasta, you'll want to make every night pasta night!

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. 

How to properly measure flour

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.

mixing the dough in a stand mixer or food processor

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. 

rolling pasta 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!

  1. On a floured surface, roll the dough into a long rectangle. Fold the rectangle into thirds like you would fold a piece of paper to put in an envelope.
  2. Roll the dough out again and repeat the folding process. 
  3. Roll out to desired thickness. It should be thin enough to see light through it. 
  4. Using a pasta cutter, pizza wheel or sharp knife, cut into desired shapes.

recipe notes

  • Don’t skip the resting step! It’s necessary to let the dough hydrate. 
  • You can swap sprouted wheat flour 1:1 for the spelt, but pay attention to the texture. 
Print Pin
5 from 1 vote

Sprouted Spelt Pasta

A wonderfully chewy and tender sprouted spelt pasta.
Prep Time: 30 minutes
Cook Time: 3 minutes
Resting Time: 30 minutes
Servings: 4

What You'll Need:

  • 250 g Second Spring Sprouted Spelt Flour (about 2½ cups spooned and leveled, see notes above)
  • 3 large eggs
  • 1 tbsp olive oil
  • 1 tbsp water

How To Make It:

  • Add sprouted spelt flour to a large bowl and create a well in the center. Add eggs to the well, beat with a fork then incorporate the flour to make a dry, crumbly dough.
  • Add the olive oil and water and continue to mix with your hands until the dough comes together. If the dough is still too dry to come together after thorough mixing, add extra water a tsp at a time. If the dough is sticky, simply incorporate more flour during the next step.
  • Knead the dough on a floured surface for about 5 minutes, until smooth and pliable (not sticky). Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
  • Cut the dough into 4 equal sections, working with one at a time and re-wrapping the other sections so they don't dry out. Follow the instructions on your pasta machine or stand mixer pasta attachment, or see notes above for rolling your pasta by hand. Roll and cut to desired thickness and shape, then toss in flour and gather loosely to prevent clumping, or hang to dry.
  • To cook the pasta, bring salted water to a boil. Add pasta and cook 1-5 minutes, depending on the thickness. It's best to frequently test the texture by tasting. Drain and rinse, then serve as desired.


Only cook the pasta when you're ready to eat. If you're making the pasta ahead of time, dry it or store uncooked noodles in an airtight container in the fridge. If stored in the fridge, they are best when used within a day or two.
Have you made this recipe? Tag @secondspringfoods on Instagram!

5 thoughts on “Sprouted Whole Grain Pasta

  1. Can I use any sprouted wheat in place of spelt?

    1. 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.

      1. 5 stars
        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.

  2. Can I make these into any other shape?

    1. Yes, these can be made into other pasta shapes (linguini, ravioli, spaghetti etc). We make them by hand, but the dough was easy to work with so I don’t expect there would be a problem if you have an electric machine/kitchenaid attachment.

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