Easy Fresh Egg Spelt Pasta (Step by Step)

This week we are going to prepare home-made spelt (farro) pasta. In Italy there are several kinds of pasta, made with different ingredients, colours and shapes. Each type has its own precise measurements, name and tradition. Today we are going to make pappardelle. This pasta is very similar to tagliatelle, only a little bit easier to cut, with a thin and long rectangular shape (about 1,5- 2 cm wide).

Pappardelle is made by mixing flour (usually 00 or plain) with a few eggs. In the next posts I’ll show you how to prepare different kinds of pasta, some without eggs and some gluten-free recipes as well. First of all, let’s make a list of the things we need.


 Spelt Flour (Farro) Pappardelle.

Preparation: 30 minutes +1 hour refrigeration

Cooking: 10-15 minutes


3-4 servings

100g (3.5 oz) plain flour (best if you find 00 flour, which is very fine)

200g (7 oz ) wholemeal spelt flour (whole wheat farro flour)

50 g (1.76 oz) of plain flour, for dusting

a pinch of salt

3 eggs


a large knife

a large wooden board (or a large table will do)

a long rolling pin



1. Mix the flours with salt on a wooden board and make a well in the centre. Put three eggs in it, then mix them slightly using a fork.


2. Starting from the outside edges, slowly combine the flour with the eggs.


3. Work the dough until smooth.




4. Fold a kitchen cloth around the dough and place it in an airtight container for about an hour (during this time the dough becomes more elastic).



5. After an hour, take the dough (dust with some flour), divide it into two parts and using a rolling pin make two thin sheets of pasta.




6. Using a rolling pin, roll the pasta from the outside inwards (see the picture).




7. Cut the pasta (each cut should be about 2 cm, 0.70 inches, from the next). Roll and cut both sheets of pasta.


8. Dust with more flour and separate the pappardelle on the wooden board, then cook and serve.



Tip. Boil the pasta in plenty of hot water, with 1/2 a tablespoon of salt (no oil needed) for 10-15 minutes. Then drain and serve with fresh pesto or tomato sauce.


Pappardelle di farina di farro.

Preparazione: 30 minuti+1 ora in frigorifero

Cottura: 10-15 minuti


per 3-4 persone

100g di farina 00

200 g di farina di farro (preferibilmente integrale)

50 g di farina 00 (per non fare attaccare la pasta)

un pizzico di sale

3 uova


un grosso coltello

una spianatoia in legno (abbastanza grande e con superficie ruvida)

un matterello lungo

1. Mescolate le farine e il sale su una spianatoia. Disponete la farina a fontana con tre uova al centro, poi sbattete leggermente le uova usando una forchetta. Unite gli ingredienti, partendo dal bordo esterno.

2. Lavorate fino ad ottenere un impasto omogeneo. Ricopritelo con un panno e mettetelo in un contenitore ermetico per circa un’ora (in questo modo l’impasto diventerà più elastico).

3. Dopo un’ora, prendete l’impasto (dividetelo in due) infarinate bene tutto e fate due sfoglie sottili con il matterello. Sempre aiutandovi con il matterello, arrotolare la pasta per tagliarla (vedi la foto).

4. Tagliate la pasta (ogni taglio deve essere distante 2 cm circa dal successivo). Infarinate e separate le pappardelle sulla tavola. Cuocete le pappardelle per 10-15 minuti e condite come preferite.

6 thoughts on “Easy Fresh Egg Spelt Pasta (Step by Step)

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