I recently attended a cooking class at the Buderim Ginger Cooking School My participation in this course has certainly not turned me into an italian masterchef but I did gain something really practical and valuable cooking advice by doing so. The thing I love about pasta is the minimal number of ingredients needed to create something delicious. My boys love getting involved in the process as well (even if it is as dough eaters). This is my first attempt at using spelt flour and I was happy with the outcome indeed. I made lasagne sheets however you could create any type pasta type you like based on this recipe and your pasta machine applications.



Pasta (Adapted from the Buderim Ginger Cooking School)

500 grams white spelt flour
4 eggs

To make:

To make the pasta, mound the four on a work surface or in a large bowl
Make a well in the centre
Break the eggs into the well and whisk with your fingers (you can used a fork if you want to)
incorporating the flour as you do so
You may need to add a little chilled water (1/4 tpsn at a time to make a loosely massed dough
When the flour and eggs are thoroughly combined, turn the dough onto a lightly floured surface (the dough should be pliable and dry to touch)
Cover with a tea towel and let rest for 20 mins
Cut the dough into manageable pieces and work the dough through the rollers of a pasta machine, making the settings smaller each time until the dough is smooth and elastic and slightly glossy in appearance and not to thick.

* one thing i did learn is to use cornflour to dust the prepared pasta rather than your regular flour. This will avoid a gluggy mess when cooking it and ensure that the cooking water will remain relatively clean as a result.