I think Kamut is a great grain to use for pasta because of its hearty, nutty flavor. We all enjoyed these noodles very much. The first night, we topped them with homemade chicken soup. Then the next day, I reheated the leftover noodles in a bit of water on the stovetop, to steam them back to warmth. We topped those with beef stew. I think it is a good idea to keep noodles separate from the main dish, which prevents them from turning into soggy leftovers.
Because this calls for soaking the kamut flour (in order to neutralize phytic acid), plan on making the dough up to 8 hours ahead of time. Even though I balked at soaking a few months’ back, now I find that when it comes time to cook, I’m happy that most of the work is already done!
You may add salt to this dough, but sprinkle it on and work it in after the rest time is over. I prefer to use salty water for boiling and/or to salt the noodles after cooking, which seems easier to me.
- 3 cups kamut or whole wheat flour
- 3 tablespoons raw apple cider vinegar
- 1 to 1-1/4 cups pure water
- 3 quarts pure water
- 1 tablespoon unrefined sea salt
- 2 tablespoons unrefined virgin coconut oil or extra virgin olive oil, plus additional for tossing noodles
- herbed seasoning salt (optional)
Mix together the flour, apple cider vinegar, and water to form a stiff dough. Knead for 6 to 8 minutes until smooth and elastic. Cover and let rest for 8 hours or overnight.
After time has elapsed and using additional flour, dust a clean countertop. Separate dough into three parts.
With rolling pin, roll out one section of dough to 1/8 inch thickness. Using knife or pizza cutter to cut the pasta into 1/2 inch wide strips.
Transfer to a baking sheet and lay out to rest while you repeat the rolling and cutting with the other two sections of dough.
Fill a 6 quart pot half full of pure water. Add the salt and oil to the water.
Bring to a boil.
Carefully add the noodles to the water. Use tongs or a fork to separate the noodles.
Bring back to a boil, then cover and let simmer for 5 to 8 minutes, until cooked. Toss the noodles every minute or so in the cooking water, to prevent sticking.
Remove from heat. Drain by pouring contents of pot into a stainless steel colander in the sink. Transfer noodles back to the pot. Toss in additional oil to prevent sticking. Season with herbed seasoning salt (optional).
© Copyright 2009 by Wardee Harmon.