Ever since reading Wheat Belly, I’m making a concerted to effort to reduce the wheat in my diet and replace it with other whole grains. Even for those of us without celiac disease or an obvious gluten sensitivity, eliminating or reducing wheat products can lead to a healthier body and a better functioning brain. And that’s hard, because wheat is everywhere.
That’s how spelt got added to the grocery list. Spelt is one of the grains that hasn’t changed since ancient times. It hasn’t been subject to hybridization and cross-breeding like our wheat supply has, therefore it poses fewer dietary risks.
This recipe uses less wheat flour than most pastas. I had to add semolina durum (wheat) flour to get the noodles to the right consistency. Semolina flour with a high protein content that makes the dough less elastic and easier to roll out.
Ingredients:
2 C. spelt flour
1 C. durum wheat semolina flour
1 Tbsp. extra virgin olive oil
4 whole eggs
1 Tbsp. water
Roll pasta with a rolling pin, then run through your pasta maker and cut. The amount of time you boil your pasta will depend on how thinly you roll it. Best advice? Just watch it like a hawk and sample it. You don’t want to overcook it.
