Wholemeal Spelt Gemelli

• 份量: 2 servings
• 活動時間: 40 minutes
• 總時間: 1 hour 10 minutes

食材

100 g wholemeal spelt flour

100 g bread flour

80 g water (plus more if required)

Pinch of salt

步驟

Mix the flours and salt together, and form a well in a mixing bowl or kneading surface.

Gradually pour in the water, using a fork to combine with the flour mix, until it begins to hold together as a ball.

Knead vigorously for 10 minutes. Ensure that you add water one teaspoon at a time if the dough is too dry, and flour one teaspoon at a time if too wet. The dough should hold together well, without sticking to your hands or the kneading surface.

Transfer to an airtight container and rest out of direct sunlight or heat for 30 minutes.

Roll the dough out into long sheets using a rolling pin or pasta machine. If using a machine, fold the pasta over itself a few times in between passes to further develop the gluten bonds.

Chop across the sheets to form short flat pieces of pasta, about 1cm in width. Cover what you won’t be immediately working on.

Roll each strip of pasta into a long thin sausage. Move your hands from the centre to the outside edges as you lengthen them.

Fold each piece in half, pressing the ends together. Then anchor one end under one hand, as you roll the opposite end away from yourself. The two halves should twist together as you roll. If you find that your pasta is becoming difficult to handle at this point, it may be drying out; if this is the case, give it a light spritz of water.

Chop into 5-6cm pieces, and transfer to baking paper lined trays.

Refrigerate for up to one week, uncovered (this will assist it to dry out and develop a firm bite when cooked). If you’re looking for the perfect sauce to pair with this gemelli, try our osso buco! Retain a little water when you cook the pasta, to help the sauce and pasta emulsify as you stir them together.

營養

• 卡路里: 372 kcal
• 總脂肪: 2.1 g
• 飽和脂肪: 0.1 g
• 鈉: 2 mg
• 總碳水化合物: 74.5 g
• 膳食纖維: 4.7 g
• 總糖: 0.1 g
• 蛋白質: 11.8 g