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You are here: Home > Recipes > KAMUT ® Khorasan Pasta

KAMUT ® Khorasan Pasta

Doves Farm recipe

Our recipe

KAMUT® Khorasan Flour makes excellent home made pasta dough for you to transform into tagliatelle, linguine and other pasta shapes.

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Servings

Unit of measurement

Ingredients

200 gKamut® Khorasan Flour
2 Large Eggs
2 litresWater
½ tspSalt
1 tbspOlive Oil

Method

  1. Mix the flour and eggs together to form a dough.
  2. Knead well for 5 minutes then cover with film and leave for 15 minutes.
  3. Dust the pasta machine with flour and pass pieces of dough through the flat rollers.
  4. Close up the rollers and pass the dough pieces through again.
  5. Dust the rollers again and pass the dough pieces through the flat (lasagne), tagliatelle or spaghetti rollers.
  6. Dust the pasta with flour and hang it out to dry.
  7. Put the water and salt in a large pan and bring to the boil.
  8. Add the pasta and boil for 3 - 12 minutes depending on thickness.
  9. Drain the pasta and toss it in the olive oil.

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By Mr Kevin Sheffield

08 Jul 2012 | 21:28 BST

Rating: CakeCakeEmpty CakeEmpty CakeEmpty Cake

This is a fairly standard recipe for good pasta. Depending on the size of the eggs (use medium here)and the moisture of the flour a little water may need to be added... Experience is the guide here. If the dough is too stiff I find the best way to add water is to roll it out and mist it... Usually only 5 to 20 ml of water needed max / 200g flour.

Pasta dough, like bread, is all about feel... it is not difficult after a few goes.

Tip 1 - Pass the dough through the roller at '0' setting 10 - 20 times folding it in half side ways and length ways every other time... this kneads the dough making the pasta properly al dente when cooked.

Tip 2... No need to dust the rollers... (go and check the dozens of You tube videos...) Dusting is making your carefully hydrated dough drier...

Tip 3: Chefs hang their pasta, not to dry but so that they have it ready for each customer... Put it straight into the water if you want...

When extruding pasta... Maccheroni, Spaghetti, Spaccatelli,Conchigliette, to name a few, I extrude the pasta straight into the boiling water from the extruder. If I want the pasta for later I give it a few minutes and then remove from the water and finish it off in boiling water when needed... Oh, so much easier than 'drying'. This half cooked pasta can be put in the fridge for a couple of days or even frozen. A great way to have 'Fast food' real fresh pasta.

I am looking forward to trying this recipe...

I hope this is helpful.