Kamut Pasta

Wondermill and grains
kamut noodles up close
I’m so excited to be part of WonderMill’s Grain Mill Wagon Challenge! When I received my WonderMill in the mail, the first thing I wanted to make was pasta!
Not just any pasta, I wanted to experiment with other grains and I knew just where to go.
I made a stop at Good Earth Grains & Creamery , a fantastic organic store and they make their own ice cream too ! 😉 You can order a huge variety of grains to mill from them online here .
Anyway, I bought a few grains to try including hard wheat, spelt, kamut, oat groats, barley, kasha as well as dried soy beans, and lentils! Delicious!
The WonderMill is so easy to use. In seconds I had warm, sweet smelling kamut flour for making a batch of fresh pasta noodles!
Wondermill grinds wheat.

Kamut Pasta

Kamut pasta has a full bodied flavor, kind of buttery and sweeter than wheat. It pairs easily with any sauce. Kamut is a nutrient dense grain, high in protein and potassium. Kamut handles and cooks similarly to wheat. Kamut is more nutritious than regular wheat due It also contains a unique type of gluten that is said to be easier to digest than common wheat gluten. Use Kamut flour for bread, muffins and other baked goods as well as for homemade pasta.

Servings: 4

Cooking Times Preparation Time: 30 minutes Cooking Time: 4 minutes Inactive Time: 20 minutes Total Time: 54 minutes

  • 1 1/2 cup kamut flour
  • 1/2 cup water
  • 1 Tbsp olive oil

1. Place flour in a medium-sized bowl. Make a “well” in the center and add water and oil.
kamut noodle well
2. Slowly incorporate flour into the center with a fork.

3. When mixed, remove dough and knead for about 5 minutes into a ball.

kamut dough

4. cover dough ball with a damp towel and allow the dough to rest for 10 minutes.

5. Roll dough out and cut into noodles or process through a pasta machine.
dough machine
kamut noodle machine
Sprinkle waxed paper or board with flour to lay finished noodles on so they won’t stick together.
kamut finished noodles
6. Allow finished noodles to rest for 10 minutes before cooking.

7. Cook noodles at full boil for 3-4 minutes until al dente.

8. Store extra noodles in a sealed bag and refrigerate up to 3 days.


Nutrition Facts Nutrition (per serving): 195 calories, 30 calories from fat, 3.4g total fat, 0mg cholesterol, <1mg sodium, <1mg potassium, 27g carbohydrates, 6g fiber, 0g sugar, 6g protein, 0IU vitamin a, 0mg vitamin c.

About Cindy's Recipes and Writings

As a professional cook, I love creating exciting new recipes on the job as well as at home. I first heard about the WonderMill and the Grain Mill Wagon Challenge through a food blogging group. Everyone had very positive experiences with their mills. The idea of grinding my own flour at home sounded too good to be true. When my WonderMill arrived, I immediately went shopping at a local health food/general store and bought spelt, winter wheat, soy, groats, lentils, barley and kasha. The WonderMill produced velvety soft flour; warm and ready to use in a matter of seconds. I made whole grain crackers, linguine, soy milk, lentil flour brownies and beer bread for starters. Now that the challenge is over, I plan to continue enjoying my WonderMill for years to come.
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One Response to Kamut Pasta

  1. Thank you for sharing your fresh pasta recipe. KAMUT® Brand khorasan wheat flour (both whole grain and white) makes outstanding pasta. It has outstanding flavor and color and some people find that it is easier to digest than regular wheat or durum pasta.

    KAMUT® Brand khorasan is an organic, non-genetically modified, ancient wheat variety similar to durum. In 1990, “KAMUT” was registered as a trademark by the Quinn family in order to support organic farming and preserve the ancient khorasan wheat variety. Under the KAMUT® Brand name, this khorasan wheat must always be grown organically, never be hybridized or modified, and contain high levels of purity and nutrition. Today, Kamut International owns and has registered the KAMUT® trademark in over 40 countries, and is responsible for protection and marketing of all KAMUT® Brand khorasan wheat throughout the world.

    KAMUT® wheat is grown on dryland certified organic farms primarily in Montana, Alberta, and Saskatchewan. Khorasan wheat is distinctive because it is about two and half times larger than regular durum wheat, is elongated with a pronounced “hump,” and is uniquely vitreous, with a rich golden color The grain is prized by consumers who appreciate the grain for its high energy nutrition, easy digestibility, nutty/buttery taste, and firm texture. KAMUT® khorasan wheat is higher in protein, selenium, amino acids, and Vitamin E than most modern wheat and contains essential minerals such as magnesium and zinc. It is used as whole grain berries, whole grain flour, white flour, flakes, and puffs to make a variety of products. Some specific benefits of using KAMUT® khorasan are receiving more nutrients, protein, and taste than most commonly consumed whole wheat – plus supporting organic agriculture and helping to preserve an ancient grain.

    Khorasan is a variety of wheat thus has gluten content. A lot of people who are not able to tolerate wheat tell us that they are able to tolerate KAMUT® khorasan wheat. KI has ongoing research to understand why – it is our theory that because KAMUT® khorasan is an ancient grain, it retains the qualities that made it desirable so many years ago.

    Please visit the Kamut International website at http://www.kamut.com to learn more. And follow us on Facebook and Twitter to keep up with the latest news!

    My kind regards – Jamie

    Jamie Ryan Lockman | Regional Director – North America
    Kamut International, Ltd.
    P.O. Box 4903 | Missoula, MT 59806 | USA
    406.251.9418 phone | 406.251.9420 fax

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