Homemade Kamut Pasta (soaked for easy digestion!)
Kamut is a great ancient grain to use for pasta because of its hearty, nutty flavor. By soaking, phytic acid is reduced, making digestion easier. We all enjoyed
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Cooking tools:
- Rolling pin
- Pizza cutter
- Chef's knife
- Mixing bowl
- Baking sheet
- Pot
- Stove
- Tongs
- Fork
Ingredients
- 3 cups kamut (or whole wheat flour)
- 3 tablespoons raw apple cider vinegar
- 1 1-1/4 cups pure water
- 3 quarts pure water (for boiling)
- 1 tablespoon sea salt
- 2 tablespoons coconut oil (or olive oil)
- herbed seasoning salt (optional)
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