Sprouted Flour Pasta

by Ann Marie Michaels on January 31, 2013

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Sprouted Flour Pasta

Want to learn how to make sprouted flour pasta at home? You’ll be amazed at how easy it is — and how delicious it tastes.

I love pasta. Unfortunately most pasta is made with white flour, which means it’s not very nutritious. I used to buy brown rice pasta, but I don’t buy it anymore because of the high levels of arsenic in brown rice.

If you want to make the most nutritious and delicious pasta for your family, try my recipe for Sprouted Flour Pasta.

Sprouted Flour Pasta

Why Sprout Whole Grains?

We all know that it’s better to eat whole grains because they are more nutritious. However, in addition to vitamins and minerals, whole grains contain phytic acid and other anti-nutrients. Unless phytic acid is broken down, it blocks the absorption of important minerals like calcium, iron, magnesium and zinc.

When we eat whole grains, we’re eating the bran, or the outer part of the grain. That’s where the anti-nutrients like phytic acid are contained. To get optimal nutrition from whole grains, it is best to sprout and/or soak whole wheat, oatmeal, corn, brown rice and other whole grains.

Click here to read more about why you should soak and sprout whole grains.

Enter to Win the Sprouted Flour Pasta Giveaway

Want to win some FREE sprouted flour pasta? Check out my latest giveaway! Essential Eating Sprouted Foods is giving away a $36 package of Sprouted Flour Pasta and Cereal.

Click here to enter to win.

Hurry! Ends February 6, 2013.

Essential Eating Sprouted Linguini

Sprouted Flour Pasta


Sprouted flour, sifted or unsifted (3 1/2 cups) — where to buy sprouted flour
Eggs, pastured or organic/cage-free (4 extra-large or 5-6 large) — where to buy eggs


Pasta Maker
Pasta Drying Rack


1. Pour the flour on a counter or large cutting board.
2. Make a well in the middle of the flour and add the eggs.
3. Using a fork or your fingers, mix the flour and eggs together until a dough forms.
4. Knead the dough, using the palms of your hands.
5. If the dough is too sticky, add more flour, 1/2 cup at a time. If the dough is too dry, add another egg.
6. Lightly flour the board or counter and continue kneading for 5-10 minutes.
7. Wrap the dough in plastic or cover with a damp dishcloth and set aside for 20 minutes at room temperature. Do not skip this step; it is important that the dough rests.

Sprouted Flour Pasta

8. Using a pasta maker, flatten the dough and and cut as desired. You can also use a rolling pin and cut out shapes such as ravioli, or use a knife to make lasagna. You can also use the KitchenAid Stand-Mixer Pasta-Roller Attachment with your KitchenAid mixer to make spaghetti or linguini — hang strings on drying rack until ready to boil.

Sprouted Flour Pasta

9. You can refrigerate your fresh pasta for up to a few days. You can also freeze fresh pasta.

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{ 6 comments… read them below or add one }

Meghan February 1, 2013 at 9:11 AM

Hello! I have a question, I took your healthy whole grain class and when I grind my own flour and sift, I get a very very tiny amount of soft flour to use. Do I need to sift out the bran every time? I saw in this recipe I can use it. Is that true for sourdough starters and pancakes? I haven’t been soaking grains much because I was unsure. Do I need to set the grind differently? I have it on the finest setting. Any help would be much appreciated!


Liz J. February 1, 2013 at 12:48 PM

Thank you thank you thank you! You always inspire me to try new things in the kitchen. My family will always be grateful for your homemade soaked corn tortillas recipe ;) I’m sure this will be another component of our kitchen fun. I was thinking of trying this with sprouted einkorn wheat to test out gluten issues that we are hopefully overcoming. Do you think it will work with the lower gluten content? Are there any gluten free grains that I could make homemade pasta with?


Dutchie February 14, 2013 at 1:52 PM

Hi Ann Marie,

You write that whiteflour isn’t nutritious. Today I had a chat with a baker and he said that isn’t true. Yes,wholeflour contains more minerals&vitamins,however he said that there are still minerals&vitamins left in the whiteflour,otherwise it be useless for bakers to use according to him.
I guessed since you’re a 180Degree-fan that you’d be more into the easy digestible whiteflours;)

Anyway,you mention soaking grains but do you perhaps know if it’s possible to soak flour too? and if so,how to do it and use it?bc I’m a real kitchen-virgin-dummy when it comes to homecooking :s
Does the soaking deminish the phytic/lectins or also harm from gluten? as gluten are usually being named as the primary cause for bad thyroid functioning,though according to Peaties it’s the PUFAs (which I gathered are also high in grains?)
I also once heard someone mention Italian wheat having other ‘good gluten’,whatever that may mean, compared to other countries? any experience with that? (The Italians and French,do eat quite some whiteflour stuff)


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