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Kamut Pasta and Its Recipes

by Muhammad Nabeel
Kamut Pasta and Its Recipes

Ancient kind of organic Khorasan wheat produced by the High Plains family. Superior Kamut whole grain pasta with a sweet taste and a silky texture is made from its big golden kernels.

Many people have wheat allergies like Kamut. Produced by the Eden Organic Pasta Company using antique Italian machinery and brass dies, then air-dried gradually.

If you want to know whether pasta is healthy or not, then you should read our articles “Is pasta healthy to eat” and “Reasons to eat healthy pasta for you“.

Moreover, if you like couscous, then try our “Mushroom Couscous and Its Recipes

Kamut Pasta Recipe

Let me tell you that this Kamut pasta recipe is just what you need if you enjoy making your own pasta but are seeking for a healthier option.

Ancient grains, which are richer in protein and other nutrients, are used to make it.


  • 2 ¼- 2 ½ cup Kamut flour
  • 1 teaspoon salt
  • 4 large eggs
  • 1 tablespoon olive oil
  • 3-5 tablespoons water

Directions to Make

  • To begin, combine salt and 2 14 cups of flour. They should be spread out and combined into a mound
  • Make a well in the middle of the ingredients once they have been combined to hold the eggs, water, and olive oil
  • Add 3 tablespoons of water, the eggs, and the olive oil. Mix the moist ingredients in the center with a fork. Work the flour around the edges gradually
  • Start kneading it with your hands once it has been well combined and is a shaggy mass
  • The dough should be just a little bit sticky
  • If you think you need more flour, apply it slowly. I like to sprinkle a little on the surface and then add more as I go. If extra water is required, make a dimple in the dough and pour it in
  • When the dough is smooth, knead it for 4–6 minutes. Wraps it up and leave it at room temperature for at least an hour
  • It’s time to roll after it has calmed down! You may roll it into any form you choose, I fashioned mine into fettucini
  • Pasta should cook for three to five minutes after being added to salted, boiling water. Do not overcook, merely cook until the food is al dente
  • Put on your preferred attire, and it is ready to go

Other Kamut Pasta Recipes

Creamy Kamut Pasta

This creamy “alkaline” Kamut spaghetti is both satisfying and soothing. It’s the ideal meal to consume if you’re an “alkaline” vegan trying to put on a healthy weight.

Creamy Kamut Pasta


  • 6-8 cups spring water (to boil your pasta)
  • 12-ounce box Kamut Spirals
  • 1 teaspoon grapeseed oil
  • 1 tablespoon dried tarragon
  • 1 teaspoon sea salt
  • 1 teaspoon onion powder
  • 2 teaspoon grapeseed oil
  • ½ medium onion, chopped
  • 16-ounce sliced baby Bella mushrooms
  • ¼ teaspoon sea salt + plus ½ teaspoon additional
  • ¼ teaspoon black pepper plus ½ teaspoon additional
  • ¼ cup chickpea flour
  • 2 cups spring water
  • 15-ounce light canned unsweetened coconut milk
  • 1 tablespoon dried tarragon
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 teaspoon onion powder
  • 2-3 plum tomatoes, chopped
  • 2 cups packed fresh kale

Directions to Make

  • Bring water to a boil in a big saucepan. To flavor, the water, sprinkle it with a little salt
  • Add Kamut Pasta when the water is boiling. Cook pasta for 8 to 10 minutes
  • Mix well, evenly distributing the ingredients over the spaghetti. Verify that you can taste the ingredients on one pasta shell by tasting it
  • Start preparing your creamy sauce while setting it aside
  • In the same large pot that you used to boil the pasta, add 1 tablespoon of grapeseed oil. Put in a medium-high heat source
  • Sliced mushrooms and chopped onions should be added to the boiling oil. For around 3 to 5 minutes, cook the veggies while tossing them regularly until they are tender
  • Add 1/4 teaspoon each of salt and pepper. Next, add 1 more tablespoon each of chickpea flour and grapeseed oil
  • For no more than one minute, continuously stir the flour mixture with the oil and veggies
  • Add your spring water, a can of coconut milk, dried tarragon, dried oregano, dried basil, onion powder, 1/2 teaspoon sea salt, and 1/2 teaspoon black pepper next
  • Once everything is combined, turn the heat to low and let the sauce simmer uncovered for approximately 20 minutes, or until it begins to slightly thicken
  • Add the greens, tomatoes, and cooked pasta 20 minutes later. Remove from fire after stirring for 3 to 5 minutes or until kale has cooked down
  • If your creamy sauce is a little less creamy and liquid when you add the pasta, don’t panic
  • Serve right away and enjoy!

Kamut Whole Grain Pasta Spirals with Fennel and Mushrooms

This fast side dish or main dish for a vegetarian supper calls for spirals of whole-wheat kamut pasta with fennel and mushrooms.

Kamut Whole Grain Pasta Spirals with Fennel and Mushrooms

The earthy flavour of the mushrooms and the somewhat chewy texture of the whole grain pasta go nicely together.


  • 8 ounces Kamut Whole Grain Pasta Spirals
  • 1 tablespoon kosher salt
  • 1/4 cup olive oil, divided
  • 1 large fennel bulb, trimmed, core removed, and thinly sliced
  • 8 ounces sliced crimini mushrooms
  • 1 red chile, ribs, and seeds removed and finely diced
  • 4 garlic cloves, grated or minced
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup coarsely chopped fresh parsley
  • 1 tablespoon lemon zest
  • 1 lemon
  • 1/2 freshly grated Parmesan cheese

Directions to Make

  • Add the kosher salt to a large saucepan of water and bring to a boil over high heat
  • While the water continues to boil, add the Kamut pasta and cook for 8 minutes, or until just soft. Drain, cover, and store pasta until used
  • 1 tablespoon of olive oil should be heated over medium-high heat in a big pan while the pasta is cooking
  • Fennel and mushrooms should be added and cooked for 2-4 minutes or until soft. How finely the fennel is cut will determine the cooking time
  • Garlic should be fragrant but not browned after 30 seconds of the addition of the red chile, garlic, salt, and pepper
  • The pasta that has been drained, the remaining olive oil, parsley, and lemon zest are added once the pan has been taken off the heat. Combine by tossing
  • Add the lemon juice on top after transferring the mixture to a serving plate. Serve with a plate of parmesan cheese that has been grated

Health Benefits of Kamut Pasta

Protein and Fiber

You can get fibre, a kind of carbohydrate, and protein, a crucial macronutrient, from kamut.

Protein is essential for the maintenance of healthy tissue and assists with oxygen transport and immunological function, whereas fibre lowers cholesterol, fights type 2 diabetes, and keeps your digestive system in good shape.

Selenium and Manganese

Selenium and manganese, two vital minerals, are found in abundance in kamut. Between 78% and 100% of your daily recommended manganese intake as well as all of your daily selenium needs are present in each serving.

Both minerals have antioxidant properties, which means they guard you against genetic mutations and free radical damage to cell membranes. The equilibrium of your body’s hormones is also supported by them.


Is Kamut pasta nutritious?

Kamut is a palatable grain that is rich in nutrients including protein, fibre, zinc, and magnesium and has a number of possible advantages. Consuming a diet high in fibre helps promote healthy digestion.

Is Kamut pasta nutritious?

Kamut is a palatable grain that is rich in nutrients including protein, fibre, zinc, and magnesium and has a number of possible advantages. Consuming a diet high in fibre helps promote healthy digestion.


We have a simple recipe for kamut  pasta. It can be served as a cold lunchtime salad or as a hot side dish with a main course. A complete vegetarian dinner that provides enough protein and nutrients may be made.

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