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Make spaghetti night healthier with spelt

POSTED: January 26, 2014 3:00 p.m.
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You can mix up your own splet pasta with floor and eggs.

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I came across spelt when doing some research on wheat alternatives.  I once read that spelt flour made great pasta, and since my pasta machine had been sitting idle in my cupboard for Lord knows how long, I decided that it was time to give spelt a try.
Spelt is an ancient grain that, although popular throughout Europe, has seen a resurgence in the United States during the past several years. A distant cousin to modern-day wheat, it is a whole grain high in protein and B complex vitamins. It’s high water solubility make the nutrients within it much more easily absorbed by the body. Spelt typically is seen as a healthier alternative to traditional wheat.
Although spelt flour can be substituted for wheat flour in just about any recipe, it makes especially tasty pasta dough. Because it has a heartier texture than flour, pasta made with spelt will be a little denser, giving it a rustic appearance and texture when cooked. It has a mild nutty flavor that pairs well with many sauces.  
Spelt does contain gluten, although it is a different type that what we’re used to. If you have an sensitivity to gluten, such as Celiac disease, you may be able to tolerate spelt; however, dietary specialists encourage gluten-sensitive people to talk to their doctors before trying to cook with spelt.
I found this recipe on http://anitaliancanadianlife.ca, which is a great resource for healthy Italian-style cooking.  
This recipe will make enough pasta for two large family dinners. Extra dried pasta can be stored in an airtight bag and frozen until needed.  If you don’t want to make extra, simply cut this recipe in half and follow the same preparation instructions.

 

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