KAMUT® Khorasan Pasta

Serves 2-3

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

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

Ingredients

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Pasta

  1. Put the flour and eggs into a bowl and mix into a dough.
  2. Knead well for 2 minutes then cover and leave for 15 minutes.
  3. Cut the dough into golf ball sized pieces.
  4. Dust the pasta machine with flour and pass each dough piece through the widest, flat roller. Fold it in half and pass it through again. Repeat this step twice more.
  5. Dust the dough sheet with flour and set aside.
  6. Process the remaining dough balls in the same way.
  7. Decrease the roller width a little and pass each sheet through that a couple of times.
  8. Reduce the roller width further and pass the dough through again.
  9. To make tagliatelle pass the dough through the slicing rollers or use a knife to cut the dough into strips.
  10. Dust the uncooked pasta with flour to stop it sticking together.

For cooking

  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 3-12 minutes, depending upon the size and thickness of the pasta. Fresh pasta cooks more quickly than dry pasta.
  4. When cooked drain the pasta and serve immediately on its own or drizzled with a little oil.

Equipment

Pasta machine or rolling pin, large 2lt saucepan

Cooking time

3-12 minutes
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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Ingredients

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