Kamut VS Regular Pasta- Texture Taste And More

kamut flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more fiber, while all-purpose is more accessible.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free, while grana padano is a budget-friendly cheese.

Mix kamut flour and salt together on a surface.

Create a well in the center of the flour mixture.

Add eggs, olive oil, and water into the well.

Mix the eggs, olive oil, and water together until well blended.

Gradually pull flour from the outside of the well into the egg mixture, a little at a time.

Once incorporated, the mixture will look shaggy; switch to using hands to knead the dough.

Knead the dough for about 1 minute until it is not smooth but combined.

Cover the dough and let it rest for 10 to 15 minutes to hydrate the flour.

Check the dough; it should be slightly sticky. If too dry, add a tablespoon of water.

Knead the dough for 6 to 10 minutes until it becomes smooth and elastic.

Shape the dough into a ball and cover it, letting it rest for 1 to 2 hours.

After resting, roll out the dough using a pasta attachment or a rolling pin.

Cut the rolled dough into desired shapes, such as fettuccine or filled pasta like ravioli.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens