Spelt fettuccine

Ingredients

• 350 gspelt flour
• 3eggs
• 1 tablespoonextra-virgin olive oil
• 1 pinchsalt

Instructions

1. 1

   Make a well

   Sift the spelt flour onto the work surface and shape it into a well.

2. 2

   Add the eggs

   Add a pinch of salt. Pour the oil and previously beaten eggs into the centre of the well.

3. 3

   Mix the dough

   Draw the flour into the liquid first with a fork, then use your hands.

4. 4

   Knead until elastic

   Knead for about 10 minutes, until the dough is firm and elastic.

5. 5

   Roll the pasta

   Dust the work surface with flour, then roll the dough out thinly with a rolling pin, turning it as you work.

6. 6

   Turn the sheet

   When the sheet becomes too wide to turn easily, partly roll it around the pin and turn it over.

7. 7

   Roll from the centre

   Work from the centre of the dough outwards; it is easier to handle as it becomes thinner.

8. 8

   Fold the sheet

   Once it has reached the desired thickness, usually about 2 mm, roll the sheet up on itself as you would a large omelette.

9. 9

   Cut the ribbons

   Slice the rolled sheet into ribbons 4–6 mm wide.

10. 10

    Dry the pasta

    Arrange the spelt fettuccine on a floured tea towel and leave them to dry for at least 2 hours.

What is spelt fettuccine?

Fettuccine are flat ribbons of pasta associated with Italian cooking. This version uses spelt flour with eggs and olive oil for a dough that can be rolled and cut by hand.

The recipe keeps the ingredient list simple and relies on careful kneading and rolling. The result is fresh pasta with a slightly rustic character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 381 calories, 18g protein, 63g carbs, 9g fat.

The spelt flour supplies most of the carbohydrates and fibre, while the eggs contribute protein and some fat; the olive oil adds further fat. Pair a portion with vegetables and a protein-rich sauce or accompaniment for a more balanced plate.

Choosing the flour

Spelt flour: sift it first to break up any clumps and make it easier to incorporate evenly into the eggs.

Eggs and oil: the eggs provide moisture and structure, while the olive oil is mixed into the well with them. Beat the eggs before adding them, as directed.

Build the dough gradually

Start with a fork, drawing in flour from the inside edges of the well so the liquid does not spill out. Once the mixture becomes too thick to stir, switch to your hands.

Knead for about 10 minutes, until the dough feels firm and elastic. If some flour remains on the work surface, work it in as you knead rather than adding extra ingredients.

Roll it evenly

Dust the work surface with flour before rolling, and turn the sheet as you go. When it grows too wide to turn comfortably, partly wind it around the rolling pin and rotate it.

Roll from the centre towards the outside. Aim for about 2 mm thickness, the usual target given in the recipe, while keeping the sheet intact and even.

Cut clean ribbons

Roll the finished sheet up loosely, then cut it into 4–6 mm strips. Keep the width as consistent as you can so the ribbons are similar in size.

Lift the cut ribbons gently and place them on a floured tea towel. Handle them carefully so they do not stick together.

Allow time to dry

Leave the pasta to dry on the floured towel for at least 2 hours, as specified in the method. The recipe gives no total preparation time, so allow for this drying period as well as mixing, kneading and rolling.

The ribbons should feel less damp on the surface after drying. Keep them separated on the towel while they rest.

Serving ideas

Serve the fettuccine with a sauce that can coat the ribbons, such as a simple tomato sauce or butter and sage. Add the sauce after cooking the pasta separately.

A crisp green salad or cooked vegetables make a useful accompaniment. The recipe does not specify a sauce or cooking time, so follow the directions for whichever sauce you choose.

Recipe notes & tips

• Sift the flour onto a clean work surface before making the well.
• Beat the eggs before pouring them into the flour.
• Knead for about 10 minutes to develop a firm, elastic dough.
• Dust the work surface with flour before rolling to help prevent sticking.
• Turn the dough regularly and roll from the centre towards the edges.
• Leave the cut ribbons on a floured towel for at least 2 hours.

Variations

• Tomato sauce: serve the ribbons with a simple tomato sauce.
• Butter and sage: dress the cooked pasta with butter and sage.
• Vegetable pairing: serve alongside cooked seasonal vegetables.
• Herb finish: scatter chopped fresh herbs over the dressed pasta.
• Cheese finish: add grated hard cheese at the table.

Common mistakes to avoid

• Adding the eggs too quickly: pour them into the centre of the well and draw in flour gradually with a fork.
• Skipping the kneading: work the dough for about 10 minutes until it is firm and elastic.
• Rolling only from the edges: begin in the centre and work towards the outside.
• Forcing a wide sheet to turn: partly roll it around the rolling pin before turning it.
• Cutting uneven strips: aim for ribbons 4–6 mm wide.
• Leaving the ribbons on an unfloured surface: place them on a floured tea towel to dry.

How to store

The recipe does not give storage instructions; the ribbons are intended to dry for at least 2 hours before use. For any leftovers, refrigerate them in a covered container and use promptly, or freeze them for longer storage.

Frequently asked questions