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KAMUT® Khorasan Pasta

Serves 2

KAMUT® Khorasan Flour makes excellent homemade pasta dough for you to transform into Kamut Mushroom Maltagliata or your favourite pasta dish.

Free from Soya, Dairy, Nuts
Vegetarian, Without crystal sugar

Ingredients

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Pasta Dough

  1. Put the flour into a mixing bowl and make a depression in the middle.
  2. Break the eggs into the middle of the flour and beat with a spoon, allowing a little flour to be incorporated.
  3. Continue stirring the eggs as the flour mixes in, eventually forming a dough.
  4. Gather the dough together and knead it for 100 presses to make a smooth ball of dough, adding a little flour only if needed.
  5. Cover and leave the dough to rest for 15 minutes.

Pasta Made with a Rolling Pin

  1. Sprinkle flour over the table and rolling pin.
  2. Cut the pasta into four pieces and roll each piece into a rectangle, turning it over regularly and dusting lightly with flour.
  3. Continue rolling the dough until it is the thickness of a paper clip.
  4. Cut the dough into rectangles for making lasagne or to make long pasta such as tagliatelle or spaghetti cut the dough into thin strips. For ravioli cut the dough sheets into smaller rectangles or squares and fill according to your recipe. Any left-over pasta can be cut small into rectangles and triangles to make maltagliata.
  5. Dust the uncooked pasta with flour to stop it sticking and lay it out, or hang long pasta over the edge of a tall saucepan, for an hour to dry.
  6. Uncooked pasta can be chilled for up to 24 hours before using.
  7. Repeat with all the pieces of dough.

Pasta Made Using a Pasta Machine

  1. Dust the pasta machine and the table liberally with flour.
  2. Cut the dough into the same number of pieces as the number of eggs used.
  3. Flatten each piece of dough and pass it through the wide, flat roller of a pasta machine to make a rectangle.
  4. Fold the rectangle in half and pass it through the roller again. Fold the pasta in half and pass it through the roller two more times, folding in half after each pass. Try to keep the pasta dough rectangular.
  5. Lay the pasta on the table and cut each piece into 4 small rectangular pieces.
  6. Decrease the roller width 3 or 4 notches and pass the smaller rectangles through a couple of times, to make longer rectangles. If the dough seems sticky, dust it with flour and lay the rectangles on a floured table.
  7. Reduce the roller width again and roll each pasta sheet into a thinner rectangle.
  8. Use rectangular pasta sheets for making lasagne.
  9. To make long pasta such as tagliatelle or spaghetti pass the pasta sheet through the slicing rollers or using a knife, cut the dough into thin strips.
  10. For ravioli cut the dough sheets into smaller rectangles or squares and fill according to your recipe.
  11. Cut any left-over pasta into rectangles and triangles to make maltagliata.
  12. Dust the uncooked pasta with flour to stop it sticking and lay it out, or hang long pasta over the edge of a tall saucepan, for an hour to dry.
  13. Uncooked pasta can be chilled for up to 24 hours before using.
  14. Repeat with all the pieces of dough.

To Cook Fresh Pasta

  1. Put the water and salt into a large saucepan and bring it to a rolling boil.
  2. Add the pasta and stir to ensure it is free flowing in the water.
  3. Cook for 3-15 minutes, depending upon the size and thickness of the pasta.
  4. To test if the pasta is cooked, carefully remove a piece of pasta from the pan, cut it with the side of a fork and if the pasta resists continue to cook the pasta, repeating the fork test every minute.
  5. When cooked drain the pasta, sprinkle with a little olive oil, stir and serve immediately.

Equipment

Pasta machine or rolling pin, large 2lt saucepan and mixing bowl

Cooking time

3-15 minutes depending on the size and thickness of your pasta
This definitely needed 3 eggs for the volume of flour and then a bit more flour kneaded in to get the right consistency but after that modification the egg noodles were beautiful.
By Molly
02 Jan 2020
Just letting you know that this is not a vegan recipe like you state it in your description. There are eggs in it. So.... would it be possible to replace them with chia seeds?
By Mina
02 Jul 2018
Did not work for me, was way too dry couldn't roll it out.
By Stephanie Jones
23 Apr 2018
I tried this recipe today and did it by hand, it's agreat full body work out and the results are great, love it will be keeping a batch in the freezer for those lazy moments <3
By Miss alexandra Martin
21 Jan 2016
Absolutely delicious You cannot believe that this is a wholemeal flour. Great to make with little people, they all thought it was white spaghetti. Pasta machines are so much fun. It seemed to be much quicker to make than I remember. Will most definitely be making again, maybe even every week!! Tasted soooo good, and good for you too. Give it a go.
By Mrs Joanne Provan
21 Jun 2015
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.
By Mr Kevin Sheffield
08 Jul 2012

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