2 cups spelt flour
3 eggs, at room temperature
1 pinch to 1/4 tsp. salt
2 tablespoons olive oil
Sift the flour and salt.
Beat the eggs with the oil.
Make a well in the flour and then stir in the eggs and oil with a spoon.
Finish mixing with hands and then knead on a lightly floured surface. Knead until the mixture "comes together".
Cover in cling wrap and allow to rest for 20 minutes.
Roll with a pasta press or rolling pin.
**Jubes' Note: This pasta is as easy to handle as regular wheat pasta. This recipe produces a good result. Do not allow pasta to dry out before cooking as it can become a little brittle. You can use the pasta as you would regular pasta. This recipe is not gluten free.
By **Jubes** on March 24, 2007