Spelt long pasta with a pasta maker is perfect if you want to achieve tagliolini or spaghetti with a more intense and slightly rustic flavor. Spelt gives the dough a characteristic aromatic note, while the higher presence of re-milled semolina ensures elasticity and hold during extrusion.
For long shapes, it is essential that the dough is well balanced: an excessive percentage of spelt would make the pasta more fragile during extrusion. For this reason, this version is designed with a different proportion than short pasta, in order to obtain compact, regular, and easy-to-handle strands.
Using the Pastaio pasta maker by Classe Italy, the extrusion is uniform and continuous, allowing you to cut the desired length directly during extrusion. The result is elegant fresh pasta, ideal for delicate seasonings such as 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 spelt long pasta with pasta maker:
- 3.5 oz spelt flour
- 7 oz re-milled durum wheat semolina
- 1/2 cup natural water
Tools for spelt long pasta with pasta maker:
- 1 Pasta Maker Classe Italy
Steps for preparing spelt long pasta with pasta maker:
Insert the spelt flour and re-milled semolina into the pasta maker and select the water dough program; for the Pastaio, it’s the “pasta V” program.
Start the machine and gradually add water as the dough begins to mix. It should be grainy yet compact, similar to wet sand.
Let the automatic cycle complete.Attach the long shape die and start extrusion.
You can use either the plastic or bronze die; if using the bronze one, remember to place the die in a bowl with warm water and when the machine is almost done, 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 smoothly, avoiding breaks or irregular 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 a 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
Why is the proportion of spelt different from short pasta?
In long shapes, it is necessary to increase the amount of re-milled semolina to ensure greater elasticity and prevent breaks during extrusion compared to short pasta.
How long should the pasta be?
You can cut it to your preferred length, usually between 8 and 12 inches, depending on your serving 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 and then complete the cooking in the sauce.
