Baker: Sophie Carey

Makes: 2 portions

Prep time: 10 minutes

Bake time: N/A

Flours used: Matthews Strong White Flour, Matthews White Spelt Flour, Matthews Stoneground Heritage Fifield Light T80


  1. Mix the dry ingredients together to combine
  2. Add the water and mix until a very dry and shaggy dough forms
  3. Knead the dough for 5 minutes or until smooth(ish)
  4. Cover and rest for 10 minutes
  5. Flatten and pass through a pasta roller several times, achieving a thickness of 3mm or so each time. Fold and repeat
  6. Once gluten has developed sufficiently, fold and rest again
  7. Roll one final time and then pass through a spaghetti cutter on your pasta roller or use a sharp knife to hand cut to noodles
  8. Dust with cornflour and store/use - if not using immediately, pop into a food bag or tub and keep in the fridge for 1 week or the freezer for 2 months (ideally defrost before using if freezing)

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