Homemade Kamut Pasta Recipe

Homemade Kamut Pasta in addition to be rich in protein is also good to taste. In short Homemade Kamut Pasta is simple, healthy and tasty. Delicious!

Summary

CuisineMain Ingredient

Ingredients

 Flour/1 cup 240 , milliliter flour2 Cup (32 tbs)
 Unbleached flour240 Milliliter (1 Cup)
 Eggs2 Large
 Water60 Milliliter (4 Tablespoon)

Nutrition Facts

Serving size: Complete recipe

Calories 1927 Calories from Fat 130

% Daily Value*

Total Fat 15 g22.7%

Saturated Fat 3.9 g19.3%

Trans Fat 0 g

Cholesterol 423 mg

Sodium 149.8 mg6.2%

Total Carbohydrates 375 g124.9%

Dietary Fiber 13.2 g52.9%

Sugars 2.1 g

Protein 63 g126.4%

Vitamin A 9.7% Vitamin C

Calcium 12.6% Iron 136.5%

*Based on a 2000 Calorie diet

Directions

Hand Mixing Method: Place flour(s) on a large work surface, shape into a mound and make a well in the top.
Barely combine the egg and 2 tbs water in a small bowl and pour into the well.
Work the mixture with your hands, folding the flour over the egg until a dry dough is formed.
If more water is needed, add only a few drops at a time.
Knead this stiff dough with your hands for 10 minutes or until very smooth.
Put the dough in a plastic bag and let it rest at room temperature for 30 minutes.
Mixer Method Using Dough Hook: Place the flour, eggs and 2 tbs water in a mixer and knead on low speed for 8-10 minutes.
If necessary, add just enough additional water to form a stiff dough.
With hands, form into a round ball, wrap in plastic and let rest for 30 minutes.
Hand Rolling Dough: Divide the dough into 4 balls and form each into a rectangular shape.
Roll the dough, stretching it with each roll.
If necessary, sprinkle it with a little extra flour to prevent from sticking.
Repeat rolling for about 10 times or until the dough is paper-thin and translucent.
Repeat with remaining dough.
Let sheets dry up to 30 minutes; do not allow them to become brittle.
Roll each sheet up like a jelly roll and cut it with a sharp knife into the desired shape.
Machine Rolling: Divide dough into 4 pieces.
With hands, pat and flatten each piece into a rectangle about the width of the rolling bars and thin enough to insert into the pasta machine's widest setting.
Roll the dough through the machine.
Fold it in thirds and roll it through again.
Now proceed through all the settings, making the dough thinner and thinner each time.
Cut the dough sheets into 8-inch lengths, then using the cutting bars on the machine, cut into desired shape.
To Cook: For each 4 oz of pasta, bring 1 quart of water to a boil and use 1 tsp salt per quart of water.
Unroll each strand of pasta into the pot and boil about 2-3 minutes or until al dente.
Fresh pasta cooks in less time than dried pasta.
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