This vegan homemade pasta uses kamut flour, an ancient grain with a slightly sweet flavour, for a healthy whole grain noodle. No eggs needed.
Course Main Course
Cuisine Vegan
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 4people
Ingredients
3cupskamut flour
1cupwater*
1tablespoonapple 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.