Kamut brings sweetness, rich color, and a smooth dough feel. Its gluten benefits from moderate mixing, shorter fermentation, and support from a pan when height matters.
Yield4 servings
GrainFresh-milled Kamut
Fresh-milled note: Hold back a small portion of liquid until the flour has rested. Grain, mill setting, and flour temperature all change absorption.
Ingredients
- 300 g fresh-milled Kamut flour
- 3 large eggs, about 150 g
- 15 g olive oil
- 2–4 tablespoons water, only as needed
- 3 g salt
Method
- Mound flour or place it in a bowl. Add eggs, oil, and salt.
- Mix and knead 6–8 minutes, adding water by teaspoons until firm and smooth.
- Wrap and rest 45–60 minutes.
- Divide into four pieces and roll progressively thinner by machine or rolling pin.
- Cut into tagliatelle or desired shape and dust lightly with flour.
- Boil in well-salted water 2–4 minutes, depending on thickness.
Grain-specific notes
The dough should be firm; soft pasta sticks and loses definition.
A full rest is essential because fresh-milled Kamut hydrates slowly.
Kamut: One Grain, Five Ways
Recommended tools
OXO Digital Food Scale
Accurate gram weights matter with fresh-milled flour.
View on Amazon ↗Affiliate link · commission may be earnedFine-Mesh Flour Sifter
Optional for removing a measured portion of coarse bran.
View on Amazon ↗Affiliate link · commission may be earnedSee the complete baking tools guide →
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Learn the grain
Read the Kamut grain hub and its grain guide. For bread dough, keep the hydration chart, dense-bread guide, and sticky-dough guide nearby.