PASTA SPAGHETTI-SPICY SPELT GRAIN
2 ½ cups All Purpose flour
- 1 cup spelt flour
- 1 teaspoon sea salt
- 1 teaspoon cayenne
- 5 eggs
Place flour in a large bowl with salt; mix to combine; create a well in the center; add eggs and whisk them in the center with a fork to combine; slowly begin to add flour from the side of the well and begin to incorporate working to the inside of the well; work the mixture till it comes together; continue working flour in until all of it is incorporated. Discard dried pieces and remove dough to floured surface and knead for 1 minute. Finished dough will be elastic and slightly tacky. Refrigerate for 1 hour. Roll out to approximately 1/8” and cut to desired consistency or put through extrud0r to make spaghetti. Refrigerate until needed.
At service: Place 3 gallons water with 9 Tablespoons sea salt to boil; when boiling, add pasta and cook al dente 4-7 minutes; remove and serve.