Spelt Noodles Recipe - Allrecipes.com
Spelt Noodles Recipe

Spelt Noodles

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"I was making pasta for a friend who is on a wheat-free diet and almost despaired until I discovered white spelt flour. Don't confuse it and use regular organic spelt flour. Well, you can substitute, but it's not as much like wheat flour pasta ..."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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Directions

  1. (Preferred) Process all ingredients in a food processor until they form a ball that rides on the blades.
  2. You can also let a bread machine knead the ingredients for about 5 minutes. (I've never tried this, but have heard it works well.)
  3. Pasta can be rolled and cut in a regular (manual, hand-crank) pasta maker by passing it through repeatedly smaller (i.e., higher number) settings until nearly paper thin, and then run through the cutting blades. I am told it does not do so well in an automatic pasta maker.
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Reviews More Reviews

Mar 19, 2009

I just want to point out that spelt is actually wheat. From about.com: celiac disease: "Spelt is a species of wheat and is NOT gluten-free. People who believe that spelt (scientifically known as Triticum spelta) is gluten-free and safe for people with celiac disease are mistaken. According to the Food Allergen Labeling and Consumer Protection Act of 2004, foods that contain spelt or kamut cannot carry "wheat-free" or "wheat-alternative" labels." So if gluten is the reason for being on a wheat-free diet, spelt is not the answer.

 
Mar 04, 2011

This flour is well tolerated by diabetics...

 

6 Ratings

Jan 04, 2010

So few ingredients however, getting the right cut and not overcooking was a challenge. First time cooking noodles with spelt. Keeping this one on file for future use. Thanks

 
Oct 04, 2012

I have used spelt exclusively for over a decade. I consider wheat to be unfit to eat due to the many health issues associated with a toxic protein found in wheat called a lectin. This pasta recipe is one that I have used since I permanently stopped using wheat.

 
Nov 04, 2012

The dough mixed really well in my kitchenaid mixer. It's much more sticky compared to semolina and wheat so I had to dust it with lots of flour while I rolled it out. I used the pasta roller attatchment and it worked just fine. It's sweeter than the other pastas I've made so adding salt is a good idea. I'm making it again soon.

 

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Nutrition

  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 42.2 g
  • 14%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 11.1 g
  • 22%
  • Sodium
  • 38 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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