Heritage Wheat Pasta

Heritage Wheat Pasta
Recipe type: Pasta
While modern wheat has been getting demonized for its digestibility issues, and rightly so, some of the older varieties of wheat are starting to come back into favour. A local farmer grows a few of these heritage varieties and they make a great pasta. Look for red fife, park wheat, spelt or einkorn varieties either from nearby farmers, health food stores or online.
  • For the Heritage Wheat Blend Pasta:
  • 1 cup spelt flour, sifted after measuring
  • 1 cup red fife flour, sifted after measuring
  • 1 cup einkorn flour, sifted after measuring
  • ½ cups park wheat flour (or whole wheat flour), sifted after measuring (keep 2 Tbsp of the sifted bran and add it back to the flour. It adds a coarse texture much like how semolina works in traditional Italian pasta)
  • 4 large eggs
  • ¼ cup cold pressed/extra virgin oil
  • Water as needed
  1. For the Heritage Wheat Blend Pasta:
  2. In a medium bowl, combine the spelt, red fife, einkorn and park wheat flour (with bran). Make a well in the middle of the flour, add the eggs and oil. Beat the eggs and oil together in the middle of the depression in the flour, then gradually start to work it into the flour mixture. If the mixture is still too dry after pinching the mixture together, add a tablespoon or two of water to tighten up the dough. Turn the dough out on to the counter and knead until smooth (about 7-10 minutes). Wrap the dough in plastic wrap and refrigerate for at least an hour (or leave until you are ready to work with it, if you are doing it ahead by a day or two).
  3. To roll (done when ready to work with):
  4. Split the dough into 8 pieces. Form one piece into a rough rectangle with a short width no wider than a countertop pasta roller Roll the dough through the pasta roller on the lowest setting. Turn the rolling mechanism knob to one step higher (making the rolling mechanisms just a bit tighter together). Roll the dough through again. Repeat until you turn the knob tightening to one setting shy of the highest (my roller goes to a setting of 8. Others go to 10. Just go one number shy of the highest).
  5. Cut into lengths suitable for your dish. Lasagna needs sheets that will fit your pan, but other pastas like papardelle or tagiatelle, can remain as long as you like as you cut the width accordingly. Lay out on a baking sheet lined with parchment paper, dusted with any remaining bran that you sifted from the wheat. Repeat with remaining dough. Makes enough pasta to serve 6-8.