This vegan homemade kamut pasta uses kamut (khorasan) flour, an ancient grain with a slightly sweet flavour, for a healthy whole grain noodle. No eggs needed.
Add the flour to a large bowl and make a well in the centre. Add the water and vinegar. Using a wooden spoon or your hands, slowly bring the flour to the centre of the bowl and mix, always moving from the outside in.
300 grams kamut flour, 250 ml water*, 1 tablespoon apple cider vinegar**
Mix for a minute or two, until a stiff dough forms. If it still isn't coming together after mixing for a while, add water by the tablespoonful until it does. It should be crumbly but hold together when pressed (see photos).
Transfer the dough to a clean worktop. Knead for about 5 minutes, or until a smooth ball of dough forms. It will feel quite hard but should be almost silky to touch.
Wrap the dough in a tea towel and cover with a bowl. Let it rest at room temperature for at least 30 minutes. Alternatively, refrigerate for up to 24 hours and bring back to room temperature before rolling.
Once the dough has rested, cut it into 4 equal pieces. Using your hands, flatten each piece to about 2cm / 1 in. thick. Generously coat the pieces in flour, then roll through the thickest setting on your pasta maker.
Continue rolling the dough, going through the thickest setting several times, folding a few times, before moving to the next setting. Add flour to coat as needed. I usually go to number 6 before moving on to cutting, but follow your machine instructions.
Once the dough has been rolled out to the desired thickness, sprinkle the sheets with some more flour and then cut into your desired pasta shapes. Place the cut pasta onto a wooden drying apparatus while you cut the remaining sheets, or coat with a light dusting of flour and make nests to set aside.
Depending on how you've cut it, the pasta will need different cooking times. Generally 2-3 minutes in well-salted water at a rolling boil will do it.
To store the pasta, dry on a rack for about 24 hours, or until fully dry, and store in a sealed container for up to a month.
Notes
* It's important to go by feel with pasta - you may need slightly more water, depending on how much your flour is absorbing. As you can see in the photos, it will look quite dry until you've kneaded for a while so resist the urge to add water right at the beginning.** The vinegar makes it more tender. You can leave it out or use lemon juice instead.