Easy Homemade Pasta With Fresh Milled Flour

semolina flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

eggs

🥗Healthier: flaxseed meal + water

💰Cheaper: egg replacer

Flaxseed meal is a vegan alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor profile.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: parmesan rind

Nutritional yeast provides a cheesy flavor without dairy.

Measure out 250 g of kamut wheat berries and add them to the grain mill.

Mill the wheat berries into flour using the grain mill.

Add the milled flour into a mixing bowl and brush off any excess flour with a pastry brush.

Make a well in the center of the flour and crack 4 eggs into the well (doubling the recipe).

Weigh out 5 g of salt and add it to the flour and eggs.

Add 1 tablespoon of water to start, mixing the ingredients together.

Mix the ingredients in a KitchenAid mixer on Speed 2 until incorporated.

Add more water gradually, up to a total of 5 tablespoons, until the dough comes together and is no longer dry.

Take the dough out of the mixer bowl and hand knead for about 5 to 7 minutes, checking the consistency periodically.

If the dough feels dry, wet your hands with water while kneading to help hydrate it.

Continue kneading until the dough is smooth and not cracking, then place it in a plastic bag to rest for at least 30 minutes (up to 2 hours).

After resting, attach the pasta maker to the KitchenAid mixer.

Cut the dough into fourths for easier rolling.

Lightly flour the work surface and roll out each portion slightly before passing it through the pasta attachment.

Start with the pasta attachment set to 1 and roll the dough through each setting up to 4, making it thinner each time.

Once rolled out, cut the dough into spaghetti using the appropriate side of the attachment.

Twirl the spaghetti into nests and lay them on a pan, sprinkling with flour to prevent sticking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens