Emmer Noodles
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 3 mins |
| Total Time | 1 hr 18 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g emmer flour type 1300, possibly mixed with spelled flour
- 2 egg (s)
- 1 tablespoon olive oil
- 2 tablespoon water
- 1 pinch (s) salt
- 1 pinch (s) turmeric powder for the color
Print Recipe
Pin Recipe Instructions
- Mix the ingredients well and knead into a fairly dry and firm dough, then wrap it airtight in foil and let it rest for at least 30 minutes.
- Roll out to the desired thickness with the pasta machine or rolling pin. The more intensely you do this, the more elastic the pasta dough becomes. If the dough sticks, dust it lightly with flour. It should feel completely dry.
- Cut as spaghetti, tagliatelle, etc. Cook in plenty of salted water for about 3 minutes until al dente.
- The emmer taste comes into its own with light sauces.
- To save labor, I like to make a double serving and dry half for later use.
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