Hearty Spelt Flour Pasta with Tomato Basil Sauce

Hearty Spelt Flour Pasta with Tomato Basil Sauce is a wholesome, from-scratch dish featuring homemade pasta made with nutrient-rich fresh milled spelt flour, tossed in a vibrant, fresh tomato basil sauce. This comforting meal celebrates ancient grains for better digestion and flavor depth.

Why You’ll Love This Recipe

This recipe transforms simple ingredients into something truly special. Using fresh milled spelt flour gives the pasta a nutty, slightly sweet flavor and hearty texture that’s more nutritious than refined white pasta—packed with fiber, protein, and minerals from the whole grain.

Making pasta from scratch is surprisingly therapeutic and rewarding, and pairing it with a bright, garlicky tomato basil sauce bursting with fresh herbs creates a restaurant-quality Italian-inspired meal at home.

It’s naturally wholesome, easier on digestion than modern wheat for many people, and perfect for cozy family dinners or impressing guests with minimal effort once you get the hang of it. The sauce simmers while the pasta rests, making it feel effortless yet impressive.

Yield: 4 servings

Hearty Spelt Flour Pasta with Tomato Basil Sauce

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Nutty homemade spelt pasta in fresh, vibrant tomato basil sauce—wholesome and delicious!

Prep Time 45 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour 35 minutes

Ingredients

For the Hearty Spelt Pasta (makes about 1 lb fresh pasta):

• 2 cups (approx. 250-280g) fresh milled spelt flour (from whole spelt berries, finely ground; plus extra for dusting)
• 2 large eggs, room temperature
• 2 tablespoons extra-virgin olive oil
• ¼-½ teaspoon fine sea salt
• 2-4 tablespoons water (as needed for dough)

For the Tomato Basil Sauce:

• 2 tablespoons extra-virgin olive oil
• 3-4 garlic cloves, thinly sliced or minced
• 28 oz (800g) fresh ripe tomatoes, chopped (or 2 cans crushed San Marzano tomatoes)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• Pinch red pepper flakes (optional, for heat)
• Large handful fresh basil leaves (about 1 cup packed), torn or chopped
• Optional: grated Parmesan or nutritional yeast for serving

Instructions

1. Mill your spelt if fresh — If using whole spelt berries, mill them finely into flour right before starting. This keeps the nutrients and flavor at their peak—your kitchen will smell amazing!
2. Make the pasta dough — On a clean counter or in a large bowl, mound the fresh milled spelt flour and mix in the salt. Create a well in the center like a cozy volcano. Crack the eggs into the well, add the olive oil, and start whisking gently with a fork, pulling in flour from the edges bit by bit.
3. Knead with love — Once it comes together into a shaggy mess, use your hands to knead for 8-10 minutes. It should feel firm yet smooth, like play-doh. If too dry, add water 1 tablespoon at a time; if sticky, sprinkle more spelt flour. This builds that perfect chewy texture!
4. Rest is best — Wrap the dough tightly in plastic wrap or cover with a damp cloth. Let it rest at room temperature for 30 minutes—this relaxes the dough so it's easier to roll and gives better results.
5. Start the sauce magic — While dough rests, heat olive oil in a large pan over medium heat. Add garlic slices and sauté gently for 1-2 minutes until fragrant and lightly golden—don't let it burn!
6. Build the sauce — Toss in chopped tomatoes (with juices if canned), salt, pepper, and red pepper flakes if using. Simmer for 15-20 minutes, stirring occasionally, until thickened and flavorful. The kitchen will fill with that irresistible Italian aroma!
7. Roll out the pasta — Divide rested dough into 4 pieces. Flatten one, dust with spelt flour, and roll thin (using rolling pin or pasta machine) to about 1/16 inch. Keep others covered to prevent drying.
8. Cut your noodles — Lightly flour, fold loosely, and slice into fettuccine or tagliatelle strips (or any shape you love!). Unfold and dust again to avoid sticking. Let cut pasta dry slightly on a rack or floured tray.
9. Cook the pasta — Bring a large pot of well-salted water to a rolling boil. Add fresh pasta and cook 2-4 minutes until al dente—taste a piece! Fresh cooks fast, so watch closely.
10. Combine and serve — Drain pasta (save a splash of pasta water), toss directly into the sauce with torn basil (add off heat for bright flavor). If needed, add pasta water for silky coating. Plate up, garnish with extra basil and cheese if desired, and enjoy every hearty, flavorful bite!

Notes

Fresh milled flour can vary in absorption—trust your feel over exact measurements. This pasta is egg-based for richness, but vegan version works great too. The sauce shines with seasonal fresh tomatoes in summer!

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 358Total Fat 18gSaturated Fat 3gUnsaturated Fat 15gCholesterol 94mgSodium 597mgCarbohydrates 41gFiber 7gSugar 5gProtein 12g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

Freshly milled spelt flour absorbs moisture differently than store-bought, so start with less liquid and add gradually to avoid sticky dough. Knead until smooth and silky—like firm play-doh—for the best texture.

Let the dough rest wrapped to relax gluten and make rolling easier. Roll thin (but not paper-thin) for al dente bite. Dust everything with spelt flour to prevent sticking. Cook fresh pasta in well-salted boiling water for just 2-4 minutes—taste test early!

For the sauce, use ripe tomatoes or quality canned San Marzano for best flavor. Don’t overcook the basil—add it at the end to keep it vibrant. If milling at home, grind spelt berries fine for smoother pasta.

Ingredients Notes

Fresh milled spelt flour is key here—mill whole spelt berries just before using for maximum nutrition, nutty taste, and freshness (store-bought whole spelt works too, but fresh-milled elevates it).

Eggs bind and enrich the dough for tender, golden pasta; use room-temperature for better incorporation. Extra-virgin olive oil adds silkiness and flavor. For the sauce, fresh ripe tomatoes (or good canned crushed), garlic, and fresh basil are essential—dried won’t compare. Salt enhances everything, and a pinch of red pepper flakes (optional) adds gentle heat.

Variations and Substitutions

Make it vegan by replacing eggs with water or aquafaba (about ½ cup total liquid) for egg-free spelt pasta. Add spinach or herbs to the dough for green flecks and extra nutrition. For gluten-sensitive folks, spelt is lower in gluten but not gluten-free—substitute with a GF blend if needed (texture changes).

Sauce variations: add sautéed mushrooms, olives, or zucchini for heartier veggies; stir in cream or ricotta for creamier; or spike with chili for arrabbiata style. Use whole cherry tomatoes roasted for deeper flavor, or incorporate lentils/ground meat for bolognese twist. Swap basil for pesto if you want variety.

Storage Options

Uncooked pasta dough keeps wrapped in the fridge for up to 1 day or freeze cut noodles (dust with flour, freeze flat on tray then bag) for up to 2 months—cook from frozen adding 1-2 extra minutes.

Cooked pasta with sauce is best fresh but stores in airtight container in fridge for 2-3 days; reheat gently with splash of water. Sauce alone freezes well for 3 months. Avoid freezing cooked sauced pasta as texture softens.

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