Spelt Flour Linguine - a Low Gluten, Homemade, Fresh Pasta
This post was sponsored by Hockley Valley Spelt Flour
Hello and welcome to my first Hockley Valley spelt post of 2020! I share recipes made using this delicious, low-gluten, and versatile flour often, and you can find all of my previous recipes by searching “spelt” on the homepage. You can buy Hockley Valley spelt flour at Loblaws and Real Canadian Superstores across the country, in the natural or health food aisles.
If you’ve never made pasta by hand before, take a breath! It’s a lot easier than it looks. It just takes time and patience; don’t try to rush it. The ingredients are simple, and the method is straightforward. You will need a standard pasta machine. I have an inexpensive countertop hand crank one because that is how I learned to make it, but you can buy attachments for your standing mixer too, which automate the process a bit.
Many many years ago, my Nonna and Nonno taught my brother and I to make pasta by hand, in their basement kitchen. So if a couple of hyperactive kids can do it, then so can you.
My grandparents taught us some very important rules: you need plenty of clean and clear counter space, you have to get in there with your hands, it takes patience, and it’s best when made with another person.
That last point was really important, and why I think making pasta with your SO is a fabulous idea for Valentine’s Day. Skip the overpriced, crowded restaurant, and make a beautiful meal at home instead. Once you start the process you’ll see what I mean. Having two sets of hands to feed the dough through the machine and gently lay in out on the other side makes all the difference. After you make your fresh pasta, follow my simple recipe for mushroom and fresh herb linguine. It’ll be a night to remember.
Ingredients
2 cups Hockley Valley Light Spelt Flour
1/2 tsp sea salt
2 large eggs (free range, farm fresh, or omega 3 are ideal for colour)
1 1/2 tbsp olive oil
3 - 4 tbsp cold water
Add the flour and sea salt to a bowl and mix together. Make a well in the center and pour in 3 tbsp of water, and the eggs and olive oil. Begin to mix, bringing in flour from the well until it comes together into a ball of dough. If it’s sticky, dust with some more flour. If it’s too dry, add a slight bit more water until it reaches the right texture.
Knead the ball of dough for about a minute and a half to two minutes. It should be smooth, soft but not sticky, and yellow. The dough will feel firmer than a bread dough, for example. It should have a lot of resistance, but you should be able to form it into a ball.
Dust the ball with a light coating of spelt flour, wrap in plastic wrap, and store in the fridge for 45 minutes to an hour to allow it to rest.
Set up the pasta machine on your counter. It should come with a clamp which you can use to hold it in place, or, if your counter does not allow for that (like mine) you will have to hold it down firmly with one hand once you start churning the dough. You will need a large, clear counter or table space. Either scrub it down, dry it off, and dust it with flour, or lay down a large sheet of parchment paper (as I did). Dust the parchment with spelt flour.
Cut the chilled ball of dough into 4 pieces. Roll the first piece into a sausage shape, then flatten it down. Keep the other 3 sections wrapped up in the fridge until you are ready for them, to prevent them from drying out.
Pass the first section through the pasta machine on the widest setting (usually 2), twice. Then move the button to 4, run the sheet through twice, move to 6 and run through twice, and finally, to 8 and run it through twice. By this point the sheets will be quite long. If they are too long to handle then cut them in half. Dust with spelt flour and set aside. Repeat with the remaining 3 sections of dough.
Affix the linguine attachment to the pasta maker. Run each sheet through the cutter to create beautiful long strands of spelt flour linguine. Pull apart any strands stuck together. Dust them all with more spelt, and lay flat on the parchment or clean countertop.
They are now ready to cook, or, you can form into nests and keep in the fridge until you are ready.
For batch cooking, form into nests and place into a box or container lined with parchment paper, and store in the freezer.
Cook at a rolling boil for 2 minutes in salty water, stirring often
What’s homemade pasta without a good sauce? Watch my video on making tomato sauce to get THE BEST recipe!
Spelt Linguine with Mushrooms and Herbs
Congratulations! You just made fresh pasta. You’re a total rockstar, and winning at life.
Now what to do with all that pillowy, fresh pasta?
Since you just put a lot of dedication into making noodles from scratch, let’s keep the recipe simple. You must be hungry, afterall. In this dish, you’ll simply toss your fresh noodles with delicately sauteed mushrooms and toss it all together with a heap of roughly chopped herbs. The rougher the chop, the better. It should look like a forest floor, with lots of leafy greens, and mushrooms peaking out. After plating, season with plenty of freshly ground black pepper because it tastes awesome and looks so beautiful.
Dairy free, peanut and nut free, soy free, fish and shellfish free
Ingredients
1/4 cup olive oil
3 - 4 cipollini (small onions), sliced
2 cloves of garlic, finely diced
3 cups of very roughly chopped mushrooms (I used shitake and oyster mushrooms)
1 cup chopped parsley
1/2 cup chopped basil
1/4 cup chopped chives
salt and pepper to taste
Full batch of spelt linguine (above)
Heat the olive oil in a pan and add the garlic and onion. Cook on low heat until softened, then add the mushrooms and turn to medium heat. Saute until the mushrooms are cooked through and browned, about 8 - 10 minutes. Season with salt and pepper to taste.
In the meantime, while the mushrooms are browning, cook the pasta. It takes 2 minutes at a rolling boil in salted water. Use tongs to transfer the cooked linguine to the pan with the mushrooms. Pour in about 1/3 - 1/2 cup of pasta water. Add the herbs and toss well, ensuring everything is well coated. Let simmer for a couple minutes to let the flavors come together. Season with salt and pepper to taste.
Sprinkle flaky sea salt and freshly ground black pepper after plating
Serves 2
