Wholemeal Pasta Basic Recipe

Pasta dishes are just always delicious!

Mix flour with sea salt and water in a baking bowl with the dough hook of the hand mixer and knead together. If necessary, add 2-3 tbsp of liquid a little at a time.

Knead dough on a floured surface until warm and elastic. Shape into a ball, rest in plastic wrap at room temperature (not in the refrigerator!) for about 1 hour.

Knead the dough, roll out in portions on a floured surface to a thickness of approx. 2 mm or turn through a pasta machine, repeatedly dusting with flour. Cut ribbon noodles from the dough sheet. Or turn the dough through the pasta machine. Or cut geometric shapes (squares, rectangles, diamonds) with a pastry wheel or kitchen knife. Lift off pasta, loosen and dust with a little flour. Dry on towels until ready to cook.

Bring plenty of salted water to the boil and cook the pasta at a low temperature for 5-7 minutes until al dente.

Drain briefly and serve with a pasta sauce of your choice.

Note: If you prepare pasta from flour and water – without eggs, you should use finely ground kamut flour. Kamut, an ancient grain from Egypt and the original form of today’s durum wheat, contains an extraordinary amount of vegetable egg white, which acts as a “glue” to bind the flour when water is added. The noodles remain al dente when cooked and do not become stiff. The kamut grain is very hard – it is best to grind in 3 stages: whole grain e

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