Short spelt pasta with the pasta maker is a perfect choice if you want to bring a more rustic and slightly nutty alternative to the table compared to classic durum wheat pasta. Spelt adds character to the dough and a more robust texture, ideal for holding creamy sauces or sautéed vegetables.
Using the pasta machine Pastaio, the dough is worked evenly and precisely, allowing you to create well-structured and compact penne, fusilli, or spirals. The combination of spelt flour and remilled semolina ensures the right elasticity, essential for short shapes that must maintain their form during both extrusion and cooking.
It is a simple recipe, made only with essential ingredients, but with a surprising result: a genuine fresh pasta, perfect for those who love more intense flavors and a more rustic texture.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 3 people
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Short Spelt Pasta with the Pasta Maker:
- 5.3 oz spelt flour
- 5.3 oz remilled durum wheat semolina
- 4.7 cups natural water
Tools for Short Spelt Pasta with the Pasta Maker:
- 1 Pasta Machine Classe
Steps for Short Spelt Pasta with the Pasta Maker:
Place the spelt flour and remilled semolina in the pasta machine and select the program dedicated to doughs with water for the Pastaio “pasta V” machine.
Start the machine and add the water gradually as the dough begins to mix. The correct consistency should be crumbly, similar to wet sand, compact if squeezed between fingers but not sticky.Let the machine work until the end of the automatic cycle.
Attach the die for short pasta shapes and start the extrusion. Cut the pasta to the desired length directly during extrusion. You can use either the plastic die or the bronze die.The difference between the two dies is as follows:
– plastic die: pasta is smoother and more uniform.
The surface is compact and slightly shiny. The extrusion is smoother and faster.– bronze die: pasta is rougher and more opaque.
The surface is porous and holds the sauce better. The extrusion is slightly slower, and the pasta may have a more “artisanal” texture.Place the shapes on a rack or a lightly floured surface until ready to cook.
Cook in plenty of salted water for about 3–4 minutes. Drain slightly al dente and finish cooking in the sauce.
FAQ (Frequently Asked Questions)
Can I use only spelt flour?
It is advisable to balance the spelt with remilled semolina to ensure greater elasticity and cooking hold.
How long does fresh spelt pasta cook?
Short spelt pasta cooks in about 3–4 minutes. It is always advisable to drain it slightly al dente and complete cooking in the sauce.
Can it be dried?
Yes, you can let it dry on racks in a ventilated environment for 12–24 hours before storing.
