Spelt Flour Noodles with Herb Infusion

🕒 Prep: 20 min
🔥 Cook: 5 min
🍽 Serves: 4
★★★★★
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If you're looking to elevate your homemade pasta game, these Spelt Flour Noodles with Herb Infusion are a must-try. With a nutty flavor and a touch of fresh herbs, they bring a delightful twist to your usual pasta night.

Spelt Flour Noodles with Herb Infusion

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Ingredients for Spelt Flour Noodles with Herb Infusion

Ingredients for Spelt Flour Noodles with Herb Infusion

Spelt flour is the star here, providing a slightly sweet, nutty flavor and a rustic texture. It's more nutritious than regular flour, which makes it a great choice for those looking to add a bit more goodness to their meals. All-purpose flour is added to balance the dough and provide a bit of elasticity, making it easier to work with. Eggs bring richness and help bind the dough. Olive oil adds moisture and a subtle fruity note. Salt enhances all these flavors, ensuring your noodles are anything but bland. Freshly chopped basil and parsley not only infuse the noodles with fresh, herbal notes but also add lovely green flecks that make the pasta visually appealing.

Why This Spelt Flour Noodles with Herb Infusion Works

At the start, the two flours and salt get mixed so the spelt and all-purpose are spread evenly. When the eggs, water, and olive oil go in, the liquid soaks into the flour and a rough dough forms. As the dough is kneaded, the flour and eggs join together and the dough becomes stretchy instead of crumbly. That stretch is what lets the noodles hold their shape in the pot without falling apart.

After the herbs are worked in, the dough rests. During this rest, the flour finishes soaking up the liquid and the tight dough relaxes. Because of that, it rolls out smoother and doesn’t spring back as much, so it is easier to get thin, even sheets. Once the cut noodles hit the boiling water, the dough firms up and sets. The spelt gives the noodles a bit more bite, while the small amount of all-purpose flour keeps them from turning too heavy, so they come out tender but still chewy.

Spelt Flour Noodles with Herb Infusion Tips & Tricks

  • For a smoother dough, sift the flours before mixing.
  • Adjust the water amount slightly if your dough feels too dry or sticky.
  • Use a pasta drying rack or hang noodles over a clean broom handle to dry before boiling, if you prefer a firmer texture.
  • If you're new to pasta-making, roll the dough in smaller batches for easier handling.

Mistakes To Avoid

Rolling the dough too thick means the noodles stay dense and chewy in the middle while the outside softens, so they never feel properly tender, even after extra boiling time. Very thick noodles also need more time in the water, which makes the surface start to break down while the center still feels tough.

Adding the chopped herbs right at the beginning with the flours causes them to dry out and get lost in the dough. By the time the noodles are cooked, the green bits look dull and almost disappear, so the “herb infusion” feels more like plain spelt noodles with random specks.

Skipping the resting time after kneading leaves the dough tight and springy, so it keeps shrinking back when rolled. This makes it hard to get an even sheet, and some noodles end up thick and some thin, which leads to uneven cooking in the pot.

Boiling the noodles for too long turns the spelt dough soft and mushy, especially at the edges. The noodles start to fray and break apart in the water, and draining them becomes tricky because they clump and tear instead of holding their shape.

Equipment Used:

Mixing Bowl, Rolling Pin, Pasta Cutter, Large Pot

Ingredients

  1. 2 cups spelt flour
  2. 1/2 cup all-purpose flour
  3. 2 large eggs
  4. 1/4 cup water
  5. 2 tbsp olive oil
  6. 1 tsp salt
  7. 1 tbsp chopped fresh basil
  8. 1 tbsp chopped fresh parsley

Step-by-step Instructions

  1. 1. In a large bowl, whisk together the spelt flour, all-purpose flour, and salt.
  2. 2. Make a well in the center and add eggs, olive oil, and water. Mix until a dough forms.
  3. 3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
  4. 4. Incorporate chopped basil and parsley into the dough, kneading until evenly distributed.
  5. 5. Cover the dough and let it rest for 20 minutes.
  6. 6. Roll out the dough to desired thickness and cut into noodle shapes.
  7. 7. Boil water in a large pot, add a pinch of salt, and cook noodles for 3-5 minutes until tender.
  8. 8. Drain and serve with your favorite sauce or topping.

Frequently Asked Questions

Can I use only spelt flour?
Yes, but the dough may be a bit more difficult to work with. Mixing with all-purpose flour provides better elasticity.
How long can I store the noodles?
Fresh noodles are best enjoyed immediately, but you can refrigerate them for up to 2 days or freeze for up to a month.
Can I use dried herbs instead of fresh?
Fresh herbs are recommended for the best flavor, but if needed, use about a third of the amount in dried herbs.

Serving Ideas for Spelt Flour Noodles with Herb Infusion

These herb-infused noodles pair beautifully with a simple olive oil and garlic sauce, allowing the fresh flavors to shine. For something more robust, try them with a creamy Alfredo or a spicy arrabbiata sauce. A sprinkle of Parmesan or a few chili flakes can add an extra touch of flavor.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.