This vegan homemade pasta uses kamut flour, an ancient grain with a slightly sweet flavour, for a healthy whole grain noodle. No eggs needed.
First off, I’d like to apologize for my recent absence here. I was really sick with a sinus infection for about a week and half, and then had a bunch of other (unrelated) problems. Graham and I were in the emergency room all night one night, and then I had to go back the whole next day too, and it was no good. I haven’t really felt good enough to write something until now. This is a good comfort recipe.
Have you ever tried kamut pasta? I’ve talked a lot about how much I love kamut in the past, and that love extends to noodles, too. It’s really just the best all-around whole grain flour that I’ve tried. Kamut noodles are available at some supermarkets, but they tend to be on the pricier side, and we couldn’t afford to support our twice weekly pasta habit (who am I kidding, it’s more like 3-4 times a week) at five bucks a package. Homemade tastes better, too.
If you have a pasta maker kicking around somewhere, this is a perfect reason to take it out of that lonely corner and dust it off. You can make it with some elbow grease if you don’t have a machine, though. Making pasta from scratch is easier than baking bread, and, like homemade bread, you get fantastic results for a fraction of the price. This recipe will set you back less than a dollar, and it’s a big batch. Pasta for everyone!
I tried making kamut noodles with eggs a couple times, but found this version both tastier and easier to work with. It’s a much softer dough. If you like plenty of bite, you can try adding a couple eggs in place of the water. If it’s your first time making pasta, try it with water first – especially if you’re rolling it by hand. The egg version was impossible with a rolling pin. We had three people going in turns, and I’m pretty sure my rolling pin just about snapped in half.
So thanks for the pasta machine, mama (she’s pretty much singlehandedly stocked my kitchen). This is the woman who moved to little Italy in Toronto when she immigrated, and has been obsessed with pasta ever since. I was not raised on schnitzel and spätzle, thank goodness. Use these noodles in just about any pasta recipe, or toss them with a little olive oil and black pepper.
Spelt and regular whole wheat flour can be substituted quite well in this recipe. The texture will be different, but it’ll work.
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- 3 cups kamut flour
- 1 cup water*
- 1 tablespoon apple cider vinegar*
- In a large bowl or on the countertop, make a well in the centre of the flour and add the water and vinegar to it. Using your hands, bring the flour in from the edges to combine with the water. Keep going until a stiff dough forms (it might take a couple minutes). If it still isn't coming together after mixing for a little while, add water by the tablespoonful until it does. It shouldn't be crumbly.
- If you're using a bowl, transfer it to the counter now. Knead for a couple more minutes, or until a smooth ball of dough forms. It will feel quite hard. Wrap this in plastic and let it sit on the counter for at least an hour, and up to 24 hours.
- Once the dough has rested, roll it out to about 5 mm thick with a rolling pin. Cut it into strips with a knife or pizza cutter, and cook in salted boiling water. It only needs a couple minutes in the water.
- If you're using a pasta machine, follow the instructions. I go to the level four thickness on mine before cutting it into fettuccine noodles.
1. You might need a touch more water, depending on how dry your house is.
2. The vinegar makes it more tender. You can leave it out or use lemon juice instead.
3. I have not had success freezing this. The noodles really stuck together, even when I tried thawing it before cooking.