Easy Homemade Pasta with Fresh Milled Kamut Flour

Homemade pasta made with freshly milled kamut, rich egg yolks, and simple ingredients. These tender noodles cook fast, hold up beautifully in cozy soups, and freeze well for easy meals later.

There is something really calming about making pasta from scratch, especially on days when the kitchen feels quiet and you have a little extra room to play. This dough is one of my favorites because it uses half freshly milled kamut and half all purpose flour. The kamut gives the prettiest warm color and a gentle, slightly sweet chew, and the enrichments make the dough soft, silky, and easy to work with.

I love these noodles for homestyle soups, especially turkey or chicken noodle soup when I’ve simmered a big pot of stock and want something comforting to ladle over the top. The noodles hold their shape, stay tender, and feel a little more special than dry boxed pasta. It’s one of those recipes that looks simple but makes the whole meal feel elevated.

Why I use an enriched dough for this recipe

This dough has one whole egg, six yolks, a drizzle of olive oil, and a splash of milk. That combination gives you a rich, flexible dough that rolls beautifully and cooks quickly. It works especially well for brothy soups where you want the noodles to stay tender instead of overly chewy.

There will be times when a leaner dough makes more sense. If you’re making very thin strands, delicate shapes, or something that needs a lot of strength (like a rolled stuffed pasta), a simple flour and water dough or a semolina dough may hold up better. But for cozy bowls of soup or wide, rustic noodles, an enriched dough is exactly what you want.

Milling the kamut

For this pasta, I mill 4 ounces of kamut as finely as possible using my NutriMill. A fine, fluffy mill makes all the difference because it gives you a smooth dough that rolls out easily and never feels gritty. Once the kamut is milled, I mix it with 4 ounces of all purpose flour, which keeps the dough tender while still giving it enough structure to hold up in soup.

Mixing the dough

I like to start the dough in a big, wide bowl. The size of the bowl actually makes a difference because you need room to create a well and slowly pull the flour into the eggs.

Here’s the process I follow every time:

• Mix the flours together and make a shallow well in the center
• Add one whole egg and six yolks
• Add about one and a half teaspoons of olive oil
• Add one tablespoon of milk
• With your fingers, gently swirl the eggs and start drawing in the flour
• Keep going until it turns into a shaggy dough

At this point, the dough will look messy, which is perfect.

Kneading and resting

Turn the shaggy dough onto your counter and knead until it’s smooth, elastic, and starting to feel a little bouncy under your hands. It only takes a few minutes, but you’ll feel the dough tighten up as the gluten forms.

After that, shape it into a small rectangle, wrap it up, and let it rest. This rest is important because it lets the gluten relax, which makes the dough much easier to roll out without shrinking or tearing. Even ten minutes makes a difference, but you can rest it longer if you want or tuck it in the fridge until the next day.

Rolling the pasta

Once the dough has rested, I switch over to my Ankarsrum mixer with the dough roller attachment. This setup makes the whole rolling process so smooth. I cut the dough into a few pieces, flatten each one a little with my hands, and let the Ankarsrum do the work of turning it into long, even sheets.

If you don’t have an Ankarsrum, you can use a hand crank pasta roller or the pasta roller attachment for a KitchenAid mixer. They all work. The key is just to move slowly through the settings so the dough develops structure without tearing.

A few things that help me every time:

• Dust lightly with flour only when the dough needs it
• Let the machine pull the dough through naturally
• Go one setting at a time instead of skipping ahead
• Stop when the sheet is as thin as you like for your noodles

For soup, I like cutting the sheets into rustic, imperfect strips. They look cozy in the bowl and have the perfect texture for brothy soups.

Cooking the noodles

Fresh pasta cooks really fast. A salted pot of boiling water, two minutes of cooking time, and you’re done. For soup, I almost always boil the noodles separately and then spoon them into each bowl before adding the hot broth over the top. This keeps them firm and stops them from soaking up all the liquid.

If you’re serving the soup immediately and don’t expect leftovers, you can add the noodles straight to the pot, but they’ll soften quickly as they sit.

Freezing fresh pasta

Fresh pasta freezes beautifully if you prep it the right way. After rolling and cutting the dough, lay the noodles out in a single layer on a floured sheet pan. Let them air dry for a few minutes so the surface isn’t sticky, freeze them on the tray until firm, and then transfer to a bag or container.

You can cook them straight from frozen. They’ll only need an extra minute or so. I also freeze full sheets for lasagna. Just layer the sheets with a little flour in between and freeze the stack flat.

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