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Homemade Spelt Pasta

Spelt Pasta

For years I kept the pasta maker that was passed down from Ryan’s grandmother stashed away in the back of our pantry where it was easily forgotten.  The whole process of homemade pasta making seemed intimidating and tedious and the pasta maker remained untouched for the longest time.  Homemade pasta had been near the bottom on my long list of recipes to try.  Then all of the sudden last year, the idea of making my own pasta intrigued me.   I finally tried it and oh my goodness, homemade pasta takes pasta to a whole new level.  Spelt flour has been a favorite to bake with for some time now and I also love it in this pasta.  It gives the pasta a slightly nutty flavor without having an overwhelming wheat flavor.  Realistically, fresh homemade pasta will not be the new normal around here, but it is a special treat once in a while.  It does take some time, but it’s really not as much work as I had expected.  There are two methods to making the dough- by hand or with a mixer or food processor.  From my experience, I’ve had consistently better results when I make it by hand.

First, make a well in a mound of flour and fill with the lightly beaten eggs and olive oil.  Use a fork to gradually incorporate the flour, starting in the middle and working outwards.

Spelt Pasta

Knead the dough together by hand until the dough is smooth and flexible.  Form the dough into a ball and allow to rest.

Spelt Pasta

Make flat sheets of pasta through one side of the pasta machine.

Spelt Pasta

Then cut those sheets into strips of noodles with the other side.

Spelt Pasta

You have pasta!

Spelt PastaSpelt Pasta

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Spelt Pasta

Spelt Pasta

Ingredients

  • 2 1/2 cups whole spelt flour (10 ounces)
  • 1/2 teaspoon fine grain sea salt
  • 2 large eggs, at room temperature
  • 2 tablespoons extra-virgin olive oil
  • 3-6 tablespoons water

Instructions

  1. Make a mound of flour and sprinkle the salt across the top. Use a spoon to create a well in the center of the mound.
  2. In a liquid measuring cup, lightly whisk together the eggs, olive oil, and 3 tablespoons of water. Pour the mixture into the well. Using a fork and a circular motion, gently incorporate the flour starting from the center and working outwards until all of the flour is incorporated. Knead the dough with your hands, adding more water 1 tablespoon at a time if necessary, until you can form a soft ball of dough. Continue to knead for 5-10 minutes until the dough is smooth and flexible. Form the dough into a ball and cover with a glass bowl or plastic wrap. Allow dough to rest and relax for 30-60 minutes at room temperature.
  3. Secure pasta machine to the edge of a countertop. Divide dough into quarters. Take one of the quarters and keep the remaining three quarters covered. Flatten and shape the piece of dough into a rough rectangle. Start with the rollers on the thickest setting (this is #1 on my pasta machine) and roll the dough through the machine. Fold the dough into thirds towards the center of the rectangle. Roll the dough through the machine again starting with the open end of the dough. Fold and repeat once more. Continue rolling the pasta through the machine, gradually adjusting to the thinner settings. I like to roll the dough twice through at each setting and I stop at #4 on my pasta machine. After #3, the dough becomes quite long and I cut the dough in half to make the length more manageable.
  4. Choose the size noodles you would like from the opposite side of the pasta machine and roll the thin sheets of pasta through the machine to cut into noodles. Allow pasta to dry on a pasta rack.
  5. Repeat steps 3 and 4 with the remaining quarters of dough.
  6. To cook the pasta, bring a large pot of salted water to a boil. Add the pasta and stir immediately to avoid sticking. Boil 2-4 minutes, until pasta floats to the top and is tender.

Notes

very slightly adapted from Ancient Grains for Modern Meals

 

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Animal Crackers {Chocolate and Cinnamon}

Animal Crackers {Chocolate and Cinnamon} | Gather & Dine

These are the result of what happens when there are days in a row of negative temperatures, even more negative with the wind chills, and my kids are forced to stay indoors away from all of the magnificent snow.  We bake.  This time we invited our sweet next door neighbor girls over to join us and together we all had a wonderful and cozy time rolling dough and making lots of cute animal crackers.  Coconut oil animal crackers to be exact.  And along with using coconut oil, these also are made with whole wheat pastry flour, and sweetened with coconut sugar and a touch of honey.  I like to think these are far more virtuous than any animal crackers bought in a store.  We had a hard time deciding whether we enjoyed the chocolate or cinnamon crackers more, so I’m including both versions here.  With more negative temps on the way,  it’s time to start thinking about what my next kiddo baking project is going to be…

Animal Crackers {Chocolate and Cinnamon} | Gather & Dine

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Cinnamon Animal Crackers

Animal Crackers {Chocolate and Cinnamon} | Gather & Dine

Ingredients

  • 1 cup whole wheat pastry flour
  • 1 cup all purpose flour
  • 1/4 cup coconut sugar
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 large egg
  • 1/4 cup coconut oil, melted and slightly cooled
  • 2 tablespoons honey
  • 2 tablespoons dark molasses
  • 2 tablespoons milk

Instructions

  1. In the bowl of stand mixer, combine flours, coconut sugar, salt, cinnamon, and baking powder.
  2. In a separate mixing bowl, whisk together the egg, coconut oil, honey, molasses, and milk. Add wet ingredients into dry ingredients and mix together on medium speed until just combined. Form dough into a disk, wrap with plastic wrap, and chill for 30 minutes in the refrigerator.
  3. Preheat oven to 375. Line a baking sheet with parchment paper.
  4. Gently knead the dough on a floured surface until the dough is smooth. Roll out dough on a well-floured surface until it is about 1/16-inch thick. Use mini animal cutters to cut into shapes and transfer to prepared baking sheet.
  5. Bake 8-10 minutes until tops appear dry and edges start to brown. Transfer to a wire rack to cool. Store in an air-tight container at room temperature or in the refrigerator.

Notes

adapted from King Arthur Flour

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Chocolate Animal Crackers

Animal Crackers {Chocolate and Cinnamon} | Gather & Dine

Ingredients

  • 1 cup whole wheat pastry flour
  • 1 cup all purpose flour
  • 1/4 cup coconut sugar
  • 1/4 cup dutch processed cocoa powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 large egg
  • 1/4 cup coconut oil, melted and slightly cooled
  • 2 tablespoons honey
  • 2 tablespoons dark molasses
  • 2 tablespoons milk

Instructions

  1. In the bowl of stand mixer, combine flours, coconut sugar, cocoa powder, salt, and baking powder.
  2. In a separate mixing bowl, whisk together the egg, coconut oil, honey, molasses, and milk. Add wet ingredients into dry ingredients and mix together on medium speed until just combined. Form dough into a disk, wrap with plastic wrap, and chill for 30 minutes in the refrigerator.
  3. Preheat oven to 375. Line a baking sheet with parchment paper.
  4. Gently knead the dough on a floured surface until the dough is smooth. Roll out dough on a well-floured surface until it is about 1/16-inch thick. Use mini animal cutters to cut into shapes and transfer to prepared baking sheet.
  5. Bake 8-10 minutes until tops appear dry. Transfer to a wire rack to cool. Store in an air-tight container at room temperature or in the refrigerator.

Notes

adapted from King Arthur Flour

 

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Chicken and Green Olive Taquitos

Chicken and Green Olive Taquitos

It was large batch taquito making this past weekend with turkey spinach taquitos and also these chicken and green olive taquitos.  Taquitos make great freezer meals and I try hard to always keep a supply handy for busy days when there’s no time for cooking or for when I need a quick last minute meal.  Unlike casseroles, it’s easy to take out just what you need, whether it’s just a few or the whole batch.  Every so often I’ll make a meal I know my husband and I will really enjoy, but not necessarily the kids and while I always encourage the kids to try whatever is being served, sometimes I’ll take a couple taquitos out for them as back-up.  These particular taquitos are inspired by some green olive enchiladas that I used to frequently make years ago, but had somehow forgotten about more recently.  Enchiladas are great, but taquitos are a bit less messy and more kid-friendly so I made a taquito version of those enchiladas with all of the same great flavors.  Lots of warm spices in these- chili, cumin, oregano, and a hint of cinnamon.   Secret ingredient here is a little dark chocolate that is melted into the sauce at the very end to give it some complexity and depth.  In the past, I’ve always struggled with natural corn tortillas falling apart and crumbling any time I tried to work with them.  I finally discovered these corn tortillas at Whole Foods however and they are much more pliable and easy to work with.  If you can’t find a good corn tortilla, any flour or multi-grain tortilla would be a good substitute.  Happy taquito-making!

Chicken and Green Olive Taquitos

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Chicken and Green Olive Taquitos

Chicken and Green Olive Taquitos
  • Yield: makes 24 taquitos

Ingredients

  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 3 tablespoons minced garlic
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon cumin
  • 1/8 teaspoon cinnamon
  • 2 teaspoons kosher salt
  • 1/2 teaspoons ground black pepper
  • 4 tablespoon chili powder
  • 3 tablespoons all-purpose flour
  • 4 cups reduced sodium chicken broth
  • 1/2 ounce dark chocolate, chopped
  • 4 cups shredded cooked chicken breasts, about 3 breasts
  • 1 cup green olives, sliced
  • 8 ounces Monterey Jack cheese, shredded
  • 24 6-inch corn tortillas
  • olive oil for finishing
  • coarse salt for sprinkling

Instructions

  1. In a large saucepan or heavy pot, heat olive oil over medium heat. Add onion, garlic, oregano, cumin, cinnamon, salt, and pepper. Sauté until onions soften and start to become translucent, about 5-8 minutes. Add chili powder and flour and stir constantly for another 2-3 minutes. Gradually whisk in the broth. Increase the heat to medium-high and bring mixture to a boil. Continue to boil for 30 minutes or until liquid is reduced to 3 cups, stirring occasionally. Remove from heat and stir in chocolate. Season with additional salt and pepper to taste. Set aside to cool.
  2. Preheat oven to 400. Lightly oil a large baking sheet.
  3. In a large mixing bowl, combine chicken, olives, shredded cheese, and 1 1/2 cups of the cooled sauce.
  4. Spoon about 3 tablespoons of filling onto the middle of a tortilla. Roll up taquito and place seam side down on prepared baking sheet. Repeat with the remaining tortillas.
  5. Use a pastry brush to brush a light coating of olive oil onto each taquito. Sprinkle with coarse salt to finish.
  6. Bake at 400 for about 25 minutes, until taquitos are lightly golden brown. Serve with the remaining sauce on the side for dipping.

Notes

To freeze, place each taquito on a baking sheet, making sure that taquitos are not touching one another. Freeze the whole tray for a few hours and then transfer the taquitos to a gallon-sized ziploc bag for storage.

inspired by Green Olive Enchiladas from Colorado Colore

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