Is kamut good for pasta?

Traditional pasta is typically made with Semolina from Durum. However, as Kamut is becoming more easily accessible, it is becoming a big front runner in the pasta world! Kamut makes for a slightly more tender pasta than Durum , and for this reason, we LOVE Kamut for our homemade pastas!

How can you tell to see if the pasta dough sheet is thin enough to begin cutting the noodles?

You can also cut the sheet in half if it gets too long. The pasta sheet is ready when it's slightly translucent and you can see your hand underneath, about . 60 mm thick . For thinner noodles, go up to setting #5.

Is Kamut healthier than wheat?

Compared to regular wheat, Kamut has a significantly higher protein content (up to 40% more), more amino acids (up to 65% more) and is also richer in potassium, magnesium, selenium, zinc, and vitamin E .

Is Kamut pasta better than regular pasta?

Kamut is an ancient grain variety also known as khorasan wheat (Kamut is the trademarked name). It's actually higher in protein than modern wheat, so pasta that is made from it is actually more tender than pasta made from regular whole wheat .

How long do you let pasta dough rest?

Rest. Place the dough in a small bowl and cover with plastic wrap. Let the dough rest for at least 30 minutes at room temperature or up to overnight in the fridge – this is an extremely important step, so don't skip it!

Why is my homemade pasta rubbery?

If your pasta is rubbery or mushy, it's likely that it got overcooked . Be sure to cook homemade pasta no longer than 3-5 minutes to avoid this pitfall.

How long should pasta dough rest after kneading?

Resting the dough gives the flour a chance to fully absorb the eggs so that it develops the proper consistence that you need for rolling and cutting it into the right shapes. Pasta dough should rest for at least 10 to 30 minutes , but you can let it sit for up to an hour for the best results.

What is kamut flour best used for?

There are all types of goodies you can make with kamut grains and flour including pancakes, breads and salads . Kamut flour can be used in place of whole wheat pastry flour in equal measure. It can also be used as breading (it browns as and crisps nicely) or to thicken liquids (like in sauces) in place of wheat flour.

Is kamut better than rice?

Farro and Kamut also deliver a number of vitamins and minerals, including calcium, iron, magnesium, niacin, and zinc. Farro and Kamut might also be better choices than brown or white rice because many types of rice have been found to contain arsenic, a potent human carcinogen.

Can you replace rice with kamut?

Kamut deserves more love than it gets that's why it's. the main ⭐️ of this dish. The dense texture makes for the perfect rice . replacement and it's very easy to cook.

Is kamut better than regular flour?

Nutritionally, unlike regular wheat, Kamut has a high intrinsic energy as it has a higher lipid content than regular wheat. But it is also high in both protein and fiber and contains several essential minerals and vitamins such as niacin and manganese that contribute to its overall high nutritional value.

Kamut Pasta Recipe - A Red Spatula (2024)

Published: Mar 2, 2022 · Modified: Oct 27, 2023 by Amy Sandidge · This post may contain affiliate links · 2 Comments

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Pasta making can be such a rewarding activity. There is something so soothing and connecting about the process. This Kamut Pasta Recipe is a favorite as it uses Kamut flour, and ancient grain making a comeback in a big way!

Why Does This Recipe Work?

Not only is this homemade pasta really good, but it is also a much heartier option. It is made with 100% Kamut flour.

If you have never made pasta before, you might be surprised at just how simple it is. Yes, it takes time, but none of it is overly complicated.

Kamut flour adds a nuttiness to pasta. If you have never tried it before, you need to. It is delicious!

Ingredients

Kamut Flour- You can buy Kamut flour. If you want to get a little more involved, I love to grind my own grains in myNutrimill grain mill. I purchased the Kamut grains from Azure Standard.
Eggs- This is considered an egg-rich pasta. Make sure to use large eggs.
Salt- Kosher salt is always my go-to salt.
Olive oil- you won't need much, but I love the pasta with it.

How To Make

Start with your flour on the work surface. Mix in your flour and form a mound with the flour mixture. Next, create a well in the middle of the flour, large enough to hold the eggs and olive oil.

Pour in the eggs and olive oil. Then mix the eggs in the middle, slowly working out towards the side, pulling in the flour around the edges as you work. Once the eggs are mostly worked in, it is time to knead.

Here is where you will need to use touch to determine how to proceed. I like to need the dough for about a minute. Then check to see what the dough feels like. It should feel just BARELY sticky. So sprinkle on a touch more flour if needed, or add more water if you need it.

Continue to knead for another 5-7 minutes until the dough is smooth and supple. Cover this and let it rest at room temperature for about a minute.

Once the dough has rested and the gluten is relaxed, it is time to start rolling. I have the Bosch mixer pasta attachment which is what I used to roll mine, but you can also roll it by hand or with a hand crank roller.

When you are rolling the dough, make sure and brush it gently with more flour if you need to. I rolled mine into fettuccini, but this pasta will work well for other rolled shapes and filled shapes.

You can either use the pasta right away or hand it in as I did to let it dry and use it later. If you are using it right away, add it to your boiling salted water and cook it for 3-4 minutes. Drain and use however you like!

Notes

Start with the smallest amount of flour- in this case 1 ¾ cups Kamut. Only add the flour in as you need it. Remember the dough needs to be slightly "tacky" (sticky).
Spelt, white wheat, or red wheat can be exchanged for the Kamut in this recipe.
While it is not my preferred method, you can sift your whole-grain flour. This will give you a smoother pasta. The reason I don't recommend it is you will sift out the bran and the germ a lot of times, and that is where so much nutrition is stored.
If you are not going to use this pasta right away, make sure you store this pasta properly. As this is an egg pasta, I prefer to store it in the fridge after drying for about an hour at room temp. Make sure to dust the pasta generously with flour before doing this.
When you are rolling the pasta if you need to, sprinkle with flour. You don't want to add too much, just enough to keep it from sticking.
Whole-grain pasta will absorb a lot more sauce than you might be used to, so plan on making extra. I have learned this from making different whole-grain kinds of pasta many times, they just absorb so much more!
There are so many great sauces to serve this pasta with. I made mine with a vegetable-loaded marinara, but let me share another recipe I love.
It is a simple roasted red pepper sauce. To make this, you can roast your red pepper like I did, or buy the canned peppers. Combine about ¾ cup roasted red peppers with 1 cup chicken stock and ½ cup heavy cream. Bring it to a boil, then add in ½ cup grated parmesan. Season with salt and pepper as needed.
You do not need a pasta roller for this recipe! You can just as easily use roll this by hand with a rolling pin. It will take a little muscle, but you can do it!

What Is Kamut?

Kamut is an ancient grain. It is a much larger grain (almost triple the size) than you might be used to seeing in wheat. It also has a distinctly lighter color. The grain is called Kamut Khorasan.