Spelt tagliatelle

Tagliatelle al farro con sugo di salsiccia - spelt tagliatelle with sausage

 I normally propose gluten free recipes but today's recipe is different. It contains spelt (also called farro), an ancient cereal (more informations on ancient grains)
As an Italian lady, my guest Paola, is proposing to share one of her ​fresh home made pasta recipe - home made spelt tagliatelle (Tagliatelle al farro)
Paola has been living in Vilnius, Lithuania for a few years now with her family, she is passionate about cooking, she home prepares most of the food consume by her family (sourdough bread, fresh pasta and so much more.....).
She motivated me to make home made sourdough bread (my previous tries dated many years back), she also convinced me that home-made pasta was easy to prepare, I tried and believe me it is true!
​Paola has also been my walking and chatting companion throughout the confinement. Thank you Paola for your kindness 

Paola, Leo and me, april 2020

A few words from Paola:
"I always liked to cook. After giving birth of my daughters I wanted to give more attention on our nutrition at home. Shopping at km zero and making almost all the food myself has become my daily goal.
Since then, my daughters have gained awareness on what they eat. Looking at such happiness on the faces on my family gathered at our table, enjoying the food served on their plate, repays me for everything! It makes you feel at home even if your home is 2,500 km away"

The step by step recipe in details

The proportion to use is 100g of flour for 1 egg for 1 person

Combine the flours, 80% spelt for 20% all purpose wheat flour (or gluten free flour) with the eggs. Add the olive oil. 

Knead for a few minutes in a food processor

or by hands. Adding a spoon at the time of warm water to obtain a smooth dough. Not too sticky nor too dry.
Leave the dough to rest for 1/2 hour at room temperature

Use semolina (or semola) to flour your work surface. Roll the dough with a rolling pin or using a pasta machine if you have one.
You roll the dough only in one direction away from you, turning your work surface or your dough to roll the other side keeping the same direction. When the dough is large enough you can cut it in two pieces and start rolling each part separately until the dough is about 1-2 mm thick.

Cut into long 0.8cm wide strips to obtain tagliatelles with a bench knife or with a pasta machine

Spread the tagliatelle on a tray and let them dry for 15 to 30 min.
Boil a large amount of water adding a bit of salt and oil. Cook the tagliatelles for 5 minutes after the water has started boiling again.
Serve with the sauce of your choice

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Spelt tagliatelle

per person

Prep: 1 hour
Cooking time: 5 minutes

Ingredients

• 80g spelt flour
• 20 g all purpose flour wheat flour (or gluten free)
• 1 egg​
• 5 g of olive oil
• warm water if needed

Recipe

Combine the flour with the eggs for 1 minute, add the olive oil and knead the dough adding one spoon of warm water at the time until you have a smooth dough, not too dry nor too sticky.
Leave to rest for 1/2 h
Use semolina to flour the work surface
Roll the dough in one direction, away from you with a rolling pin, turning the dough or the board to rolling the other side.
You can use a pasta machine if you have one.
​Cut the dough in 2 pieces and keep rolling each piece separately until the dough is 1 to 2 mm thick.
Cut in long 8mm wide strips using a bench or a knife.
Spread on a tray to dry for 15 to 30 min
Boil a large amount of water, add salt and oil.
Cook the tagliatelle  around 5 minutes from the time the water started boiling again.

Serve with the sauce of your choice