Here’s a fall-themed pasta dish that’s full of flavor and whole grain fiber. It’s also a vegan dish as written, but you can use butter instead of olive oil in the sauce if you want. The pasta dough is made with sprouted hard red wheat flour and roasted pumpkin puree, and the sauce is a simple but delicious mix of sage, garlic, olive oil, salt, and pepper.
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Sprouted Wheat Pumpkin Pasta
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Emmer Wheat (Farro) Pasta
Emmer wheat, also known as farro, is an ancient ancestor of modern durum, the wheat you see on the ingredient list of most storebought pasta. Compared with durum, emmer wheat berries are larger and nuttier in flavor, but both wheats make excellent pasta dough for rolling and extruding into different shapes of pasta.
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Za’atar Sourdough Pasta
This unique and beautiful pasta recipe is an inspiration that came to me when I was kneading a ball of za’atar cracker dough. As I was smelling the delicious combination of herbs, olive oil, and sourdough starter, it dawned on me that cracker dough is essentially an eggless pasta dough, and I had a formula for something amazing in my hands.
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Gnocchetti and Cavatelli from a Corn-and-Wheat Pasta
This pasta dough is made from a mix of corn flour and all purpose flour. It’s has a tasty mild sweetness and a hearty texture. The recipe also includes the option of a sourdough fermentation to enhance digestibility and flavor.
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Sourdough Ravioli with Whole Grain Kamut
Homemade sourdough ravioli made with 50% whole grain Kamut is deliciously nutty, creamy and perfectly textured. Fermenting the dough with sourdough starter also enhances digestibility and complexity of flavor without adding extra work.
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