As the great UK flour and pasta shortages of 2020 continue with no end in sight, my partner and I scoured our local supermarket for plain, wholewheat and even semolina flour in an attempt to make our own pasta – all to no avail. Then we noticed the Holland & Barrett strapped onto the side of the store and thought we'd give that a shot instead.
Due to its numerous health benefits, spelt flour has been on health shop shelves for a while –and they still had a few bags left when we arrived. At £2.49 a kilo it wasn't cheap but, hey, extraordinary times and all that. Once home, I knocked up a batch of spelt pasta and it worked out well. Expect a pasta with a similar bite to wholemeal, although a bit more grainy.
Here's how to make and store your own spelt pasta, even if you've no eggs and no pasta machine.
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Comments (1)
Spelt is a bit pricey but it's good, especially in sourdough bread, though. Half strong(UK)/bread(US) flour, half spelt. I've had a hard time finding it even normally, though, much less in quarantine.