close up of uncooked fresh floured Kamut pasta noodles piled in a nest

Fresh Milled Kamut Flour Pasta Noodles – Easy, By Hand

I am sharing my Fresh Milled Kamut Flour Pasta Noodles Recipe! This is such an easy pasta to make, by hand. But, also works great in a pasta machine or a mixer. However, I really love that Rustic Style, especially in a warm comforting bowl of Chicken & Noodles! So, no mixer required. Of course, you could still use a mixer if you wish.

close up of uncooked fresh floured Kamut pasta noodles piled in a nest
These are my freshly milled floured Kamut Pasta Noodles Cut Rustic Style

Why You Should Try This Fresh Milled Kamut Flour Pasta Noodles Recipe?

This Handmade Noodle Recipe is made with Fresh Milled Flour, I like to use Kamut Berries. But, you could use Durum, or Hard White, even spelt if that is what you have on hand. The Kamut just gives it that extra yellow color, and a slight buttery flavor as compared to the other wheat varieties used. I have a stone mill, which can be found HERE. And, it makes beautiful stone ground Kamut Flour, which is closely related to the authentic Semolina Flour you find most good pastas are made from.

close up showing kamut next to modern hard white wheat berries to show the difference

What is Kamut? And What Does Kamut Taste Like

Ahhh, Kamut.

Easily one of my favorite varieties of wheat.

Kamut is a “ancient grain” which is also known as Khorasan Wheat. It is a slightly larger wheat berry, and it has a beautiful golden hue. It also is known to have a slightly buttery and almost nutty flavor to it.

Kamut / Khorasan Wheat / Oriental Wheat

Kamut has many names, Kamut is actually the brand name. Also, known as Khorasan Wheat or Oriental Wheat. This special wheat variety was almost thought to be extinct, and is sometimes referred to as the “King Tut” wheat. Interestingly, The history is not completely clear on this wheat variety, but we know it originated from Egypt. Kamut is a close relative of Durum Wheat. And, Semolina Flour is made from Durum Wheat. Traditional pasta is typically made with Semolina from Durum. However, as Kamut is becoming more easily accessible, it is becoming a big front runner in the pasta world! Kamut makes for a slightly more tender pasta than Durum, and for this reason, we LOVE Kamut for our homemade pastas!

Is Kamut Healthier Than Regular Wheat?

Here are the qualities that Kamut has over regular modern day wheat

  • Kamut has a much higher protein content (20-40% more), and 30% more Vitamin E
  • Another great study has shown that fresh milled Kamut, as well as some other fresh milled flours, can reduce IBS symptoms.
  • Also, it contains more potassium, zinc, selenium, and magnesium
  • Kamut has some Anti-inflammatory & antioxidant properties
  • Lastly, It has more amino acids than regular wheat

Here are the qualities that Kamut lacks in comparison to modern day wheat.

  • Kamut does not contain as much gluten, so if you are looking for a super stretchy risen bread, you may have to add Vital Wheat Gluten or mix it with another Hard Wheat Variety.

One Pasta Recipe Fits All!

I have used this pasta recipe for both by hand recipes, and in a mixer. This is also a great recipe to use in a pasta maker, and that is what makes it so versatile! So, all you need is ONE pasta recipe that will work for all pastas! Also, I have used this recipe anywhere from hand cut noodles for a rustic chicken & noodles, to fettuccini, to spaghetti, to manicotti pasta sheets.

HERE is a great Manicotti recipe to use pasta sheets

arial photo of a table scape with a homemade baked Manicotti with marinara sauce from scratch, white plates, bread, and salad, and easy croutons
Homemade Mouth Watering Manicotti made from scratch.

How To Freeze Fresh Pasta

To freeze fresh pasta, you lay the pasta on a lined baking sheet in a single layer, and place uncovered in the freezer to flash freeze. After 1-2 hours, remove the trays, and place frozen noodles in a freezer safe bag or container. Store for up to 6 months in the freezer.

Why Would I Freeze Homemade Pasta Noodles?

Firstly, I live in a very small space, and I just don’t have room to air dry pasta for long periods of time. In our RV, we have 1 smallish table inside, and it doubles as family meal time, sewing, crafting, bread making, and everything else in between.

I make this recipe, and it generally gives my family of 4, three different meals out of it. I like to roll out sheets and freeze for Lasagna, or Ravioli. Also, I like to make rustic pasta for chicken and noodles, or beef and noodles. Then I like to make a more linguini style so I can get an Italian pasta dish out of it. I am all about doing the work once, and making multiple meals out of it.

white bowl filled with fresh milled homemade pasta noodles with turkey and gravy and carrots

I made this Turkey & Gravy Noodle dish with some diced carrots with the rustic homemade pasta noodles.

Ingredients For This Recipe

  • 3 cups Fresh Milled Kamut Flour (380g) (grind 1&3/4 cups of Kamut berries to get this)
  • 3 eggs
  • 1 tsp salt
  • Up to 1/2 cup warm water as needed (see instructions below)
hand dusting homemade pasta dough rolled out with fresh milled kamut flout

Instructions For This Fresh Milled Kamut Flour Pasta Noodles Recipe

  1. Mill 1&3/4 cup of Kamut Berries (380g) to make about 3 cups of flour.
  2. Mix salt into flour
  3. Pile fresh milled flour onto a clean work surface and make a well in the center of the pile.
hand making a well in fresh milled flour pile for the eggs to make pasta

4. Crack 3 eggs into the well, and gently mix in a circular motion, slowly grabbing a little flour at a time as you go around.

cracked eggs into a pile of fresh ground kamut flour to make pasta noodles

5. Once all the egg is combined, check your dough. If it is very dry and shaggy, then add warm water 1 TBP at a time. Don’t add more than 1/2 cup of water. If you are in a humid area you may not need to add any water at all. Because this is a dry firm dough, it doesn’t stick to everything. So, do not make it too wet!

6. Knead the dough away from you on your work surface until it is all incorporated and a smooth ball.

7. Wrap dough in cling film and set aside on your counter for 30 minutes to let it rest.

special metal rolling pin with thickness guides on it

This Rolling pin is great with the thickness guides, I can an even thickness. This shows the 2 mm guide, which is smaller than 1/8 inch. HERE is a link to that exact rolling pin.

I also use it for my pie dough, you can see me using it HERE in my video short.

After Fresh Milled Kamut Pasta Noodle Dough Has Rested

8. After dough has rested, cut the dough in half, and on a floured surface roll one half of the dough out very thin. I have a special rolling pin that has a 2MM measuring guide that helps me keep my dough even, You can find that rolling pin HERE

Kamut pasta dough ball divided in half

9. Using a knife or pizza cutter, cut noodles to desired shape. I like a more rustic looking noodle for these. But, you could also cut into traditional pasta shapes as well.

top shows pasta dough being rolled out bottom shows pasta noodles being cut with a pizza cutter

10. Repeat with the second dough ball.

metal rolling pin with fresh milled flour on the table, getting ready to roll out kamut pasta dough

11. So, to cook noodles fresh right away, boil salted water, and cook for 2-3 minutes or until to your desired tenderness.

Notes For Fresh Milled Kamut Flour Pasta Noodles*

*Alternatively, you could air dry your pasta, and store it once fully dry.

*Lastly, my favorite option is to freeze some for later. Flash freeze for 1-2 hours, then put in a freezer safe container for up to 6 months.

If You Want To Learn More About Milling Your Own Flour, I have a Fresh Milled Flour 101 post. So, I recommend Starting There!

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Amazon Grain Mill

Special Rolling Pin

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Fresh Milled Kamut Flour Pasta Noodles Printable Recipe

close up of uncooked fresh floured Kamut pasta noodles piled in a nest

Homemade Rustic Noodles with Fresh Milled Kamut Flour

I am sharing my Fresh Milled Kamut Flour Noodles Recipe! This is easy pasta, by hand. So, no mixer required. Of course, you could still use a mixer if you wish.
5 from 4 votes
Prep Time 30 minutes
Cook Time 3 minutes
resting time 30 minutes
Total Time 1 hour 3 minutes
Course Main Course, pasta, Side Dish, Soup
Servings 12

Ingredients
  

  • 3 cups Fresh Milled Kamut Flour 380g (grind 1&3/4 cups of Kamut berries to get this)
  • 3 eggs
  • 1 tsp salt
  • 0-1/2 cup Up to 1/2 cup warm water as needed (see instructions below

Instructions
 

  • Mill 1&3/4 cup of Kamut Berries (380g) to make about 3 cups of flour.
  • Mix salt into flour
  • Pile fresh milled flour onto a clean work surface and make a well in the center of the pile.
  • Crack 3 eggs into the well, and gently mix in a circular motion, slowly grabbing a little flour at a time as you go around.
  • Once all the egg is combined, check your dough, if it is very dry and shaggy, add warm water 1 TBP at a time, no more than 1/2 cup of water. If you are in a humid area you may not need to add any water at all. This is a dry firm dough, you do not want it to be too wet!
  • Knead the dough away from you on your work surface until it is all incorporated and a smooth ball
  • Wrap dough in cling film and set aside on your counter for 30 minutes to let it rest.
  • After dough has rested, cut the dough in half, and on a floured surface roll one half of the dough out very thin. I have a special rolling pin that has a 2MM measuring guide that helps me keep my dough even,
  • Using a knife or pizza cutter, cut noodles to desired shape. I like a more rustic looking noodle for these. But, you could also cut into traditional pasta shapes as well.
  • Repeat with second dough ball
  • The noodles can be used fresh right away – To Cook fresh, boil salted water, and cook for 2-3 minutes or until to your desired tenderness.
  • *Alternatively, you could air dry your pasta, and store it once fully dry.
  • *Lastly, my favorite option is to freeze some for later. Flash freeze for 1-2 hours, then put in a freezer safe container for up to 6 months.
Keyword fresh milled flour, homemade, kamut, noodle, pasta

*This post contains affiliate links, which means I make a small commission at no extra cost to you! As an Amazon Associate I earn from qualifying purchases. But, I will only suggest items I actually LOVE and have used!

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20 Comments

  1. 5 stars
    I just made this recipe exactly as written….it was SO good!!!! I have had store bought “whole wheat” pasta and never liked it… this is nothing like that. I will be making this often. Thanks!

    1. Thank you! I am so happy to hear that! I agree, premade whole wheat pasta has a bitter taste or something, and I dislike it! But, homemade whole wheat pasta is amazing! This is my favorite pasta recipe, and I am glad I can share it with everyone!

  2. I have been milling flour for years. In fact I made homemade bread from whole grain and there is no store bought alternative. Kamut is the perfect ancient grain that makes the best pasta because of its gluten content. In fact I’m making a lasagna today for Sunday dinner.

    1. I just boil it straight form frozen. It typically only takes a few minutes, but it depends on the thickness of the noodle for how long. But, it doesn’t take very long. I hope this helps!

  3. I am a newbie and planning on milling once I get my MockMill. It will be best for me to start off with pasta since I will use my KitchenAid to mix and knead. Any suggestions on instructions for using a mixer? No knead bread and pasta will be my starting point. I’m excited.

  4. 5 stars
    I have used this recipe for noodles and today I used it to make ravioli. I love the flavor. It’s worth the effort to make a tasty meal.

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