Long spelt pasta with a pasta machine is perfect if you want to make tagliolini or spaghetti with a more intense and slightly rustic flavor. Spelt gives the dough a distinctive aromatic note, while the higher presence of re-milled semolina ensures elasticity and durability during extrusion.
For long formats, it is essential that the dough is well balanced: an excessive percentage of spelt would make the pasta more fragile during the extrusion. For this reason, this version is designed with a different proportion compared to short pasta, to obtain compact, regular, and easy-to-handle strands.
Using the Pastaio pasta machine from Classe Italy, extrusion is uniform and continuous, allowing you to cut the desired length directly during extrusion. The result is an elegant fresh pasta, ideal for delicate dressings like lemon, flavored oil, or light sauces that enhance the taste of spelt.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3 people
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Long Spelt Pasta with a Pasta Machine:
- 3.5 oz spelt flour
- 7 oz re-milled durum wheat semolina
- cup natural water
Tools for Long Spelt Pasta with a Pasta Machine:
- 1 Pasta Machine Classe Italy
Steps for Preparing Long Spelt Pasta with a Pasta Machine:
Insert the spelt flour and re-milled semolina into the pasta machine and select the water dough program for the pastaio, it is the “pasta V” program.
Start the machine and gradually add water as the dough begins to form. It should be crumbly but compact, similar to wet sand.
Let the automatic cycle complete.Mount the long format die and start the extrusion.
You can use either the plastic or bronze die; if using the bronze die, remember to place it in a bowl with warm water and when the machine is almost finished with the program, replace the plastic die with the bronze one after drying it well. This reduces friction and promotes smoother and more uniform extrusion. A slightly warm die helps the pasta come out regularly, preventing breakage or uneven surfaces, especially with drier or wholemeal doughs. 3-5 minutes in warm, not boiling, water is sufficient.
During extrusion, gently support the pasta with your hand and cut to the desired length.
Place the pasta on a rack or lightly floured surface, avoiding overlapping the strands to prevent sticking.Cook in plenty of salted water for about 2-3 minutes. Drain slightly al dente and finish cooking in the sauce.
FAQ (Frequently Asked Questions)
Why is the proportion of spelt different compared to short pasta?
In long formats, it is necessary to increase the amount of re-milled semolina to ensure greater elasticity and prevent breakage during extrusion compared to short pasta.
How long should the pasta be?
You can cut it to your preferred length, generally between 8 and 12 inches, depending on your consumption habits and plating style.
How to prevent it from sticking?
Place the strands well-spaced on a lightly floured rack and do not overlap them.
How long does spelt long pasta cook?
Fresh long pasta cooks in about 2-3 minutes. It is advisable to taste it and drain it al dente to complete the cooking in the sauce.
