Spelt and mustard noodles

Ingredients for 2 servings:

• 180 g durum wheat semolina
• 180 g spelt flour type 630
• 1 tsp, leveled salt
• 2 tsp mustard powder, yellow
• 2 tsp mustard, medium hot, e.g. Born mustard
• 3 eggs
• 4 tbsp water, warm
• 1 tbsp oil, neutral

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Cooking/baking time approx. 3 minutes; Total time approx. 3 days 1 hour 3 minutes

homemade mustard-flavored pasta

Put the flour in a bowl. Gradually add the remaining ingredients. If desired, you can increase the mustard flour and/or the mustard content. Knead thoroughly and then roll out as evenly and thinly as possible. If you have a pasta machine, you can use that. Cut the pasta dough into strips or give it another shape. I cut wide strips, rolled them, and then let them dry on a cloth or board for 2-3 days. After that, you can place them in a container or bag. Boil them in salted water for 2-4 minutes maximum. When they float to the top, they’re done.