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.
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.
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
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.
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)
Instructions For This Fresh Milled Kamut Flour Pasta Noodles Recipe
- 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.
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.
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.
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
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.
10. Repeat with the second dough ball.
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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Fresh Milled Kamut Flour Pasta Noodles Printable Recipe
Homemade Rustic Noodles with Fresh Milled Kamut Flour
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.
*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!
Can you use this recipe in a pasta machine? Fresh milled and pasta making both new.
Yes, it works in a pasta machine. Make sure to let the dough rest a bit before. Enjoy!
Thank you Felisha! I tried this noodle recipe first time today. Never made noodles before. You inspire this ole gal. Sure worked arm muscles rolling dough thin enough. Very good recipe! I froze the second 1/2 on a tray after taking a break before rolling that half. Lol Maybe this what I need for stronger arm muscles. Lol Hubby likes and I can eat them so will make again. I used the fresh milled Kamut and followed recipe exactly. Yum!
Awesome so happy to hear that! Yes, it can be an arm workout! lol
~Kara
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!
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!
I made the pasta with eikorn and kept the pasta separate without sticking together before adding to the pot. When I was cooking in the pot, it stuck and clumped. I cooked similar to what I do with store bought whole wheat eikorn jovial pasta.
Hmmm that is interesting, I have not experienced that with the Kamut. Is it possible too much was put in the pot at once? or didn’t get stirred right away once in the water?
Definite yes on this Kamut pasta recipe. It will be my go to recipe for noodles. The pasta machine worked great.
I am so glad you loved it! We love to use it for everything!
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.
I really like to add Kamut to just about all my recipes, I love the flavor, and the texture that it adds! Thanks
How do you treat the pasta after freezing when you are ready to cook? Do you thaw and then boil?
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!
I would love to see you make a live video 🙂
I do have one live video I made, I might do more if there is interest. Here is the link to the live I made https://youtube.com/live/zzlUdrPowb0
I would love to see a live pasta video. The link above went to the Ank unboxing for me?
Also, I have a question for you. I would love your opinion. I want an electric pasta maker and am debating between the Ank attachments of the Philips Avance or do you have a better idea please? Thank you so much. I really value your opinion!
I don’t have a full pasta video, I will have to put that on my list. My hubby generally likes to make the pasta around here, lol. I have not used either the Ank or the Phillips. But, I hear great things about both of them. I think is boils down to what kind of pasta you want to make. The Ank pasta maker I believe is for rolling sheets, So lasagna, fettuccini, etc. The Phillips is an extruder to get shaped type pastas. Here they are to see what shapes they may offer.
Phillips: https://amzn.to/3YwrVfx
Ankarsrum Sheeter: https://amzn.to/3YjXsA9
*This post contains affiliate links, which means I make a small commission at no extra cost to you! Also, as an Amazon Associate I earn from qualifying purchases.
Thank you so much! That helps!
Awesome! My pleasure! 🙂
If I were to use this recipe with the Phillips machine, would I just add all the ingredients to mix as written? How do you know the Amt of water needed? I have a Phillips but I’ve been intimated and it’s been in the box for months.
I believe the Phillips pasta machine prefers a dry crumbly dough, the manual should say for sure. If that is the case, you may not need any water at all. I would put the fresh milled flour, egg, salt in and let it mix a bit, then let it sit for about 15 minutes. Then let the machine do it’s thing If it starts coming out in crumbles, then add a tiny bit of water to the mix. It takes a bit to perfect what your machine needs, but once you do, then you have a brand new pasta making skill! Let me know how it goes! 🙂
The link to the video you posted for the noodles is not the correct one. It is you unboxing an ankarsrum mixer…
I can’t seem to find the link you are talking about. I don’t have a video just for the pasta, just where we use the pasta sheets to make manicotti, but not where we make the full pasta. Here is that link. https://youtu.be/Ye-Efr5dyZY
I dont have kamut, but i have spelt, hard white, and hard red… what substitution do u recommend?
With those choices, hard white would be what I would use. Let me know what you think!
I tried the hard white berries and the pasta was very dense and tough. I couldn’t get it to cook beyond a tough al dente. This was my first time trying wheat pasta so it could have been my error, but this was not my favorite.
I do prefer the Kamut, but it sounds like the pasta may have been too thick. I always have to roll it thinner than I think. I have found if I don’t get it thin enough that it won’t cook all the way through. I hope that helps!
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.
You can use this pasta recipe in your mixer or by hand either way! Let me know what you think!
Cheryl, years ago, when I bought my own KitchenAid pasta roller and cutter attachments, I downloaded a wonderful manual for them at a website manualslib dot com. There were explicit instructions as well as guides for the various settings and mixer speeds for different pasta types. Hopefully it’s still online and you can find it.
Thanks for sharing!
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.
Yay! SO happy to hear it was a hit! Yum! Thanks so much!
Kara – I got my mill a couple of weeks ago and found you and have been so excited to try new things! For the pasta, can you tell me the process for “air drying?” Thanks so much for all you do!
Yay! That is so exciting! To air dry, you will need to coat them with flour and lay them out in one layer, trying not to have any overlapped. You can do this on kitchen towels, or parchment paper. OR they make pasta drying racks as well. You will let these air dry until completely dry throughout. This can take anywhere from 12-24 hours depending on humidity. If laying flat, I recommend flipping them half way through, if on the drying rack, they seem to dry pretty evenly. Enjoy! Fresh milled flour pasta is so yummy!
I’ve made pasta before using my KitchenAid mixer and the pasta roller and cutter attachments with great results. However, once we started eating low carb, even homemade pasta made with white flour was no longer an option. For several years I’ve been milling all my flour with a MockMill and use a lot of Ancient Grains. I decided it was time to see how homemade pasta made with freshly milled whole grain tasted. I’m thrilled that I stumbled upon your recipe. I just completed my first batch mixing by hand to get a better feel for how Kamut felt. I then used my KitchenAid attachments to cut fettuccine noodles. While the “pretty” pasta dries on the drying rack for a bit, I scooped up all the waste strips, cooked them up and added some butter, pepper, a bit of grated Parmesan and a sprinkle of fresh basil from my deck planter. My husband and I split the bowl and we both agree that this is great pasta! The bite is perfect and the freshly ground Kamut is heavenly! Thanks so much for this great recipe.
Awesome! I am so happy to hear that! We love it too! And, I love that it doesn’t make me feel blah after eating it! Soooo Good! Thanks for sharing! 😊
Curious if you lose any nutrients when you dry the pasta vs cooking right away.
I would think there would be some loss, just because of some oxidation. But, my favorite way is to freeze it. But, dried pasta made from fresh milled flour will still be more nutritious than traditional pasta. There are a few grain companies that mill and make pasta, then dry to sell. Guardian Grains is one. I wonder if they would have any further info to back this up. I have considered purchasing some of their pasta to give it a try, I have heard great things about their company and products! Guardian Grains: https://www.guardiangrains.com/?ref=Grainsinsmallplaces Save 15% with coupon code Grainy
Super new here, my dough turned out pretty crumbly. Suggestions? The noodles looked crazy ugly but tasted great so I definitely want to try again.
If the bread was crumbly, the most common reasons is too much flour added, or baked a bit too long. I like to test the center of the loaf with a digital thermometer and make sure it reads at least 190*F. I love the homemade pasta, but in the beginning mine were pretty terrible looking as well. I got better with practice!😊
Hello, I am here to learn and heal my gut! Can you share where you buy your grains/berries?
Awesome! This is a great place to start! I get them from many different places. Here is my link for where to shop and some discount codes as well. https://grainsinsmallplaces.net/shop-grains-in-small-places/
But, lately, I have been loving Azure for their grains, my most recent video shows what I got and what the quality of the grains are if interested. https://youtu.be/89M99EZ4GDc
Here is my Azure Affiliate link if interested in checking them out! https://www.azurestandard.com/?a_aid=7df0fb364f
I hope that helps!
Can i roll out sheets for lasagna the day before? If so how thick should they be and do i cook them prior to baking? And how would i store them till the next day? Fridge/plastic baggie? Thanks!
We like to roll out our pasta, and freeze. Then cook right from frozen. (Put a piece of parchment paper between the sheets to freeze.) OR you could let them air dry. I like to roll them pretty thin, and assemble the lasagna right with my frozen noodles, and bake until done. The amount of time depends on the thickness of the noodles. I share a little about this in our older Manicotti video here. https://youtu.be/Ye-Efr5dyZY
That’s so helpful! Thank you so much for taking the time to respond to me
My pleasure! 😊 Thanks!
When milling your grain, do you use the pastry or bread setting?
I typically mill all my flour pretty fine, here is a short little video I made showing how I adjust my mill for it. https://youtube.com/shorts/GNOt93woIS8
Whoops, I mean Kara! Sorry.
I’m wondering if I can make this sourdough? Would the typical conversions work? For example adding in 1/2 cup starter and 1/4 cup less flour and 1/4 cup less moisture. I’m not sure how to go about that with eggs being most if not all of the moisture content
Yes, you can add 1/2 cup starter (60g) and don’t add the water in the recipe. Let me know how it goes! 🙂
I tried this with the amount of sourdough starter above but must have done something wrong, I couldn’t put the dough through my pasta maker it just crumbled. I let the dough sit after adding sourdough starter, for hours until it looked puffy and no longer dry. I did add some olive oil before letting it rest bc it was crumbly so wondering if that was the problem?
If it was crumbly, just add a bit of water. That should take care of it. 🙂