Saturday, December 30, 2017

Fun with Pasta Maker: Spinach Pesto Kamut

A serving of vegetables in the pesto, some whole grains in the pasta and calcium in the cheeses made the delicious winter luncheon even more satisfying!  I ground kamut grain for some of the pasta flour mix and made Rachael Ray's delicious Spinach Pepita Pesto for the sauce.  This is my first try with the Kitchen Aid Pasta Press, but I'm becoming a master at the counter top flour mill!

Here are the recipes that I made :

Pasta Flour Mix

2 parts unbleached all-purpose flour
1 part Kamut flour
1 part semolina flour

Egg Pasta

(2 servings)

Beat egg in a small measuring cup.  Mix into flour and salt for about 30 seconds.  Add just enough water to get mixture to almost form a ball.
1 egg
3/4 cup 1 tablespoon 2 teaspoon pasta flour mix
1/4 teaspoon salt
3/4 teaspoon water

On floured board, knead dough for about 2 minutes.

Pinch walnut size balls of dough into the pasta press.  Cut pasta as desired onto parchment lined baking sheet.  Allow to dry slightly, but do not allow to set at room temperature for more than 1 hour.

Spinach Pepita Pesto

(2 servings)

In a mini food processor, combine all ingredients except cheese.  Mix until thoroughly chopped.  Add Parmigiano.
1 cup fresh spinach, stemmed removed
1 tablespoon 2 teaspoon roasted pepitas
1 clove garlic, minced
1 mini sweet pepper
2 tablespoon olive oil
2 tablespoon 2 teaspoon grated Parmigiano

Cook pasta in boiling water (set burner at highest setting) for about 10 minutes.  Drain, reserving some of pasta water.  Mix in pesto and ricotta.  
3 tablespoon part-skim Ricotta cheese




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