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.
Let’s connect! If you liked this recipe, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via facebook, pinterest, and bloglovin.
Kamut Noodles
This vegan homemade pasta uses kamut flour, an ancient grain with a slightly sweet flavour, for a healthy whole grain noodle. No eggs needed.
Ingredients
- 3 cups kamut flour
- 1 cup water*
- 1 tablespoon apple cider vinegar*
Instructions
- 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.
Notes
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.
susan gordon says
I've never made pasta, before. Could you give instructions how to knead this in a stand mixer, if you know, please? Would I need to do the first step, first, manually, or can all the ingredients be put, directly, into the bowl of the stand mixer? If so, would I use the flat beater, first, to combine the ingredients, and then switch to the dough hook?
Victor Yepello says
A pasta dough is way too stiff for a stand mixer. It’s possible in a food processor to a point. Once it comes together, the pasta machine will help you to knead it. Set it to the thickest setting and put the sough through here a half dozen times then for a ball and allow it to rest according to the recipe directions above.
Note- when using the food processor, you will have to test for enough water in the dough betaking a bit of it and pinching it with your fingers to see if it holds together.
Emma Simuns says
These look fabulous! It's great to see a noodle recipe using KAMUT(r) Brand wheat that's vegan. We would love to add this to our recipe database on our website, with proper attribution and a link back to your site. Please let us know if that is something you're interested in. I also wanted to leave a little more information about KAMUT(r) brand wheat for you.
KAMUT® Brand khorasan is an organic, non-genetically modified, ancient wheat variety similar to durum. In 1990, “KAMUT” was registered as a trademark by the Quinn family in order to support organic farming and preserve the ancient khorasan wheat variety. Under the KAMUT® Brand name, this khorasan wheat must always be grown organically, never be hybridized or modified, and contain high levels of purity and nutrition. Today, Kamut International owns and has registered the KAMUT® trademark in over 40 countries, and is responsible for protection and marketing of all KAMUT® Brand khorasan wheat throughout the world.
KAMUT® wheat is grown on dryland certified organic farms primarily in Montana, Alberta, and Saskatchewan. The grain is prized by consumers who appreciate the grain for its high energy nutrition, easy digestibility, nutty/buttery taste, and firm texture. KAMUT® khorasan wheat is higher in protein, selenium, amino acids, and Vitamin E than most modern wheat and contains essential minerals such as magnesium and zinc. It is used as whole grain berries, whole grain flour, white flour, flakes, and puffs to make a variety of products. Some specific benefits of using KAMUT® khorasan are receiving more nutrients, protein, and taste than most commonly consumed whole wheat – plus supporting organic agriculture and helping to preserve an ancient grain.
KAMUT® khorasan is a variety of wheat thus has gluten content. A lot of people who are not able to tolerate wheat tell us that they are able to tolerate KAMUT® khorasan wheat. KI has ongoing research to understand why – it is our theory that because KAMUT® khorasan is an ancient grain, it retains the qualities that made it desirable so many years ago.
Please visit the Kamut International website at http://www.kamut.com to learn more. And follow us on Facebook and Twitter to keep up with the latest news!
My kind regards – Emma
Emma Simuns | Office Executive Assistant
Kamut International, Ltd.
P.O. Box 4903 | Missoula, MT 59806 | USA
406.251.9418 phone | 406.251.9420 fax
emma.simuns@kamut.com | http://www.kamut.com
Alexandra Daum says
Hi Susan! I've never used my stand mixer to make pasta before, but it's a good idea! I would add the flour to the bowl, make a well in the middle, add the water, and just start with the dough hook. It shouldn't take long to get everything combined, and kneading will be a breeze. I'll try this next time and let you know if it doesn't work, but I don't see why it wouldn't!
Alexandra Daum says
Hi Emma! Certainly, go ahead and add the recipe!
Thanks for the information about kamut – it's great to get a little more knowledge from a trusted source, and I'll refer to your website in the future when I talk about the grain. I think the similarity to durum is what makes such a great pasta, now that you mention it! I had no idea it was being grown as near as Saskatchewan and Alberta. It's a fabulous flour and I love knowing that it's always organic.
Alexandra