Homemade Kamut Pasta
There’s something deeply comforting about making pasta from scratch—the quiet rhythm of mixing, rolling, and cutting, the way the kitchen slows down just a bit. It’s one of those moments that feels rooted, nourishing, and intentional.
This Homemade Kamut Pasta fits beautifully into that rhythm. Made with simple ingredients and Kamut® White Flour, it has a naturally buttery, nutty flavor and a tender bite that feels both rustic and elevated. It’s the kind of pasta that doesn’t need much—just good ingredients and a little care—to feel truly special.
Why Make Pasta with Kamut® White Flour?
Kamut (Khorasan wheat) is an ancient grain that shines in fresh pasta. It offers:
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Naturally rich, slightly sweet flavor
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Higher protein than modern wheat
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A silky yet sturdy dough that rolls beautifully
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A nourishing alternative to conventional pasta
Kamut White Flour keeps the pasta light and tender while still giving it structure and depth.
Why Kamut® Works So Well for Pasta
Kamut (Khorasan wheat) is especially well-suited for fresh pasta, and once you work with it, the reason becomes clear.
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Higher protein content helps create a dough that’s strong and elastic, making it easier to roll thin without tearing.
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Naturally buttery flavor means the pasta tastes rich and full on its own—no heavy sauces required.
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Smooth, silky texture results in pasta that cooks up tender yet holds its shape beautifully.
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Ancient grain structure gives the dough strength without feeling tough, which is ideal for hand-rolled or machine-rolled pasta.
Kamut White Flour keeps the pasta light and approachable while still offering depth, nourishment, and that old-world feel fresh pasta is known for.
Ingredients
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2¼ cups Kamut® White Flour
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4 eggs
- 1 teaspoon salt
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5 tablespoons water
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1 tablespoon olive oil
Instructions
1. Mix the Dough
On a clean work surface or in a large bowl, combine the Kamut White Flour and salt. Create a well in the center.
Add the eggs, olive oil, and water to the well. Using a fork, gently whisk the eggs, gradually pulling flour in from the sides until a shaggy dough forms.
2. Bring the Dough Together
Once the dough becomes too thick to mix with a fork, use your hands to bring it together into a ball. The dough should feel smooth, pliable, and just slightly tacky.
If the dough feels dry, add a teaspoon of water at a time. If it feels sticky, dust lightly with flour—go slowly.
3. Rest the Dough
Wrap the dough tightly in plastic wrap or cover with a bowl and let it rest at room temperature for 30 minutes. This allows the flour to fully hydrate and makes rolling much easier.
4. Roll and Cut
Divide the dough into smaller portions. Roll each piece out using a pasta roller or rolling pin until thin enough to see light through it.
Cut into your desired shape—fettuccine, tagliatelle, pappardelle, or sheets for lasagna.
Lightly dust cut pasta with flour to prevent sticking.
5. Cook the Pasta
Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook for 2–4 minutes, until tender but still al dente.
Fresh pasta cooks quickly, so keep a close eye on it.
Serving Ideas
This Kamut pasta pairs beautifully with simple sauces that let the flavor shine:
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Olive oil, garlic, and fresh herbs
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Creamy alfredo sauce
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Creamy ricotta with lemon zest
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Slow-simmered tomato sauce
Finish with freshly grated Parmesan or Pecorino and flaky sea salt.
Storage Tips
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Fresh: Use immediately or refrigerate, well-floured and covered, for up to 24 hours.
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Freeze: Arrange pasta in nests or portions on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Cook straight from frozen—no thawing needed.
Final Thoughts
Making Homemade Kamut Pasta is one of those kitchen skills that feels both old-world and deeply practical. The texture, flavor, and nourishment are unmatched—and once you try pasta made with Kamut, it’s hard to go back.
Slow food, simple ingredients, and a little extra care—this is what home cooking is all about. Here's to baking with ancient grains and a free spirit 🤍