As any traditional British family would agree one of our biggest staples is pasta. I was terrified at the thought that we would be living without this for the year as on both supermarket trips I have only found pasta made in Italy.
I am however not afraid of a bit of ‘do it yourself’ and have been a proud possessor of a pasta machine since my 18th birthday (a bit of a right of passage). So with this in mind, on my last trip to Waitrose I found some lovely white spelt flour from Sharpham Park. Spelt is supposed to be easier to digest than wheat and have all sorts of other health benefits, but to be honest it was the only flour I could find that I thought might make a reasonable pasta flour substitute.
I present my first recipe of the year and with it a word of caution; If you roll this too thin it will turn into glue when you try to cook it! (This was the conclusion of spelt flour experiment number 1)
Spelt Flour Pasta Dough
500g Spelt Flour
275ml warm water
a good pinch of salt (British of course)
2-3 tbsp rapeseed oil
Mix all of the ingredients together and knead gently until dough is slightly springy. Wrap in clingfilm and rest for at least an hour at room temperature.
Roll out or shape on a pasta machine (3 or 4 on our machine was thin enough). Make sure that you work and roll out the pasta enough as this is what makes the pasta really silky and smooth to eat.
Enjoy with whatever sauce you like!
Ours contained leeks, home preserved sun dried tomatoes (from our garden 2 years ago), fresh basil, Isle of Wight garlic, Rapeseed oil, and Welsh hard goats cheese.
The pasta had a great taste and next time will have an improved texture. I would completely recommend you give it a go. We would love to see your results 🙂