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How to Make Whole Grain Pasta from Scratch Using Kamut Flour

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Homemade Kamut Pasta

I recently started following the Acne No More System to clear my skin and balance my crazy hormones. The diet portion of this system requires the elimination of wheat and other high gluten grains.

One of the few exceptions to this is Kamut or Khorasan Wheat.

What is Kamut?

Kamut (Khorasan Wheat) is an ancient grain with a rich, nutty flavor. It contains up to 40% more protein than modern wheat and is richer in magnesium, zinc, selenium, polyphenols and fatty acids.

Is Kamut Gluten Free?

Kamut actually contains more gluten than modern wheat, but some people with slight wheat allergies are able to tolerate kamut.

Where Can I Buy Kamut Flour?

If you have a grain mill or grinder, I would recommend buying the Kamut Grain and grinding your own flour. This will give you the freshest, most nutrient dense flour.

Don't want to grind your own flour? Kamut flour is readily available online. I purchase my Kamut in bulk from Azure Standard, but it can also be found on Amazon or even in your local grocery store or Whole Foods.

So Let's Get to it! Here's the recipe for Whole Grain Pasta Using Kamut Flour

Kamut Pasta Noodles

Kamut Pasta Noodles

Yield: 4
Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 38 minutes

Recipe adapted from GrainMillWagon.com

Ingredients

  • 1 1/2 cup kamut flour
  • 1/2 cup water
  • 1/2 Tbsp olive oil
  • 1 Egg Yolk

Instructions

  1. In a small bowl, wisk together oil and egg yolk.
  2. Place flour in a medium-sized bowl. Make a “well” in the center and add water, oil and egg mixture.
  3. Mix with a fork until all flour is incorporated.
  4. Remove dough and knead for about 5 minutes into a ball.
  5. Cover dough ball with a damp towel and allow the dough to rest for 10 minutes.
  6. Roll dough out and cut into noodles or process through a pasta machine.
  7. Sprinkle waxed paper or board with flour to lay finished noodles on so they won’t stick together.
  8. Allow finished noodles to rest for 10 minutes before cooking.
  9. Cook noodles at full boil for 3-4 minutes until al dente.
  10. Store extra noodles in a sealed bag and refrigerate up to 3 days.

What is your favorite flour to use to make homemade pasta? I would love to hear your experiences making pasta from scratch!

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Bruno De Michelis

Sunday 5th of April 2020

I am an international retired chef, from Turin, Italy. I learnt to make tagliatelle, agnolotti, cappelletti e tortellini from my grand mother, a Cordon-bleu chef. I have recently tried to make tagliatelle using a half Khorasan flour and a half white flour. The result has been excellent. I let you have the recipe: 500 gr of Khorasan flou 600 gr of white flour 8 eggs ahalf a glass of extra virgin olive oil salt a little water, if necessary Mix well the two flours and the salt in a capable bowl. Crack the eggs in the centre of the flour and add salt and oil. Mix andf orm the dough in the usual manner. It will have to be consistent. Let it rest for about 30 minutes, than use a pasta machine to obtain 1.5 mm thick and 500 mm long sheets., sprinkling a little white flour on each sheet to avoid it to stick to the rollere. Use the wider cutting rollers for tagliatelle (about 7 mm wide). Hang to dry on broom sticks or immediately use if necessary. The best sauces for tagliatelle are fresh tomato concasse with garlic and fresh basil: butter, grana and white truffle: mushrooms, hamc and cream. Cordially Bruno

Mindy Benkert

Thursday 9th of April 2020

Hi Bruno, thank you so much for sharing that recipe with us!

Nancy E. Sutton

Saturday 8th of February 2020

I'll be making this reecipe... thanks.... and might be trying freezing it. I think I'll be drying them before freezing. Any suggestions for how to make this work? Also, a good book regarding the development, and health research, of Kamut wheat is 'Grain by Grain' by Bob Quinn. Also, Azure Standard may be most economical source, especially if purchasing larger amounts. Thansk!

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