Emmer noodles

Ingredients for 4 servings:

• 250 g emmer flour type 1300, possibly mixed with spelt flour
• 2 eggs
• 1 tbsp olive oil
• 2 tbsp water
• 1 pinch of salt
• 1 pinch(s) of turmeric powder for color

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 1 hour 18 minutes

an alternative to wheat noodles

Mix the ingredients well and knead into a fairly dry and firm dough. Then wrap it in airtight plastic wrap and let it rest for at least 30 minutes. Roll out to the desired thickness using a pasta machine or rolling pin. The more you do this, the more elastic the pasta dough will be. If the dough is a bit sticky, dust it lightly with flour. It should feel completely dry. Cut into spaghetti, tagliatelle, etc. Cook in plenty of salted water for about 3 minutes until al dente. The flavor of emmer wheat is particularly good in light sauces. To save work, I like to make a double batch and dry half for later use.