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bread flour and wholemeal spelt flour gemelli on a chopping board

Wholemeal Spelt Gemelli

An earthy, firm pasta, with deep flavour and fantastic texture. These gemelli make the perfect accompaniment to both light and hearty sauces.
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Prep Time: 40 minutes
Resting Time: 30 minutes
Total Time: 1 hour 10 minutes
Course: Main Course
Cuisine: Italian
Keyword: bread flour, eggless, gemelli, Pasta, spelt, wholemeal spelt
Servings: 2
Calories: 372kcal

Equipment

  • Pasta roller and cutter (if not using a rolling pin and knife)
  • Air tight container for resting

Ingredients

  • 100 g wholemeal spelt flour
  • 100 g bread flour
  • 80 g water plus more if required
  • Pinch of salt

Instructions

  • Mix the flours and salt together, and form a well in a mixing bowl or kneading surface.
    bread flour and wholemeal spelt flour in measuring cups on a chopping board
  • 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.
    ball of bread flour and wholemeal flour pasta dough on a chopping board
  • 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.
    strips of pasta dough on a chopping board with gemelli in the foreground
  • Roll each strip of pasta into a long thin sausage. Move your hands from the centre to the outside edges as you lengthen them.
    long strands of rolled pasta and strips of cut pasta to be made into gemelli
  • 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.
    close up of bread flour and wholemeal spelt flour gemelli on a chopping board
  • 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.

Notes

Note: The high percentage of spelt flour does make this a difficult dough to work with. If you’d like to make it easier for yourself, replace 25-75% of the spelt flour with 00 flour.

Nutrition

Calories: 372kcal | Carbohydrates: 74.5g | Protein: 11.8g | Fat: 2.1g | Saturated Fat: 0.1g | Sodium: 2mg | Potassium: 54mg | Fiber: 4.7g | Sugar: 0.1g | Calcium: 9mg | Iron: 5mg
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