One is that spelt has a high amount of soluble fiber, which helps with the functioning of your digestive tract and increases digestion of gluten. Furthermore, spelt is lower in calories compared to wheat, which is why many people find it to be a “lighter” grain. Since spelt isn’t as heavy, people can have an easier time digesting it and aren’t left with that excessively full or bloated feeling they get after a big plate of pasta or several pieces of bread. Health Benefits of Spelt

Like wheat, spelt does contain a significant amount of phytic acid. However, the way it is processed can affect the phytic acid content.And yes, it really was that fast – and that meant I could whip up my fake ‘Quark’ Carbonara in about 10 minutes – now that’s fast food. Scrape off any scraps on the fork so as not to waste anything, and continue with the dough scraper or your hands. Slowly add liquid and watch the consistency of the dough until it’s right. You also won’t have to knead spelt flour as much as you would wheat; spelt is more fragile doesn’t need as much prep. A. Yes, but . . . the gluten in spelt has a different molecular make-up than the gluten in modern wheat. It is more fragile and more water soluble, which makes it easier to digest. Spelt is also higher in fiber than wheat, and the extra fiber aids in the digestion of the gluten. Modern wheat has been bred to contain a high gluten content for the production of high-volume commercial baked goods. The content and character of the gluten in spelt has not been modified from its natural state. More time consuming than difficult, anyone can make their own pasta as long as you get the right texture nailed down. The dough can’t be too soft or it’ll tear rather than roll through the machine. Read through everything carefully to make your own low-waste pasta from scratch!

http://annals.org/aim/article-abstract/2118594/single-component-versus-multicomponent-dietary-goals-metabolic-syndrome-randomized-trial Divide the dough into 3-4 pieces and roll it out on a lightly floured work surface or with a pasta machine.Spelt is an ancient grain widely recognized for its many health benefits. Triticum spelta, the scientific name for spelt, is a hardier and more nutritious cousin to modern wheat ( Triticum aestivum). Some taxonomists classify spelt as a parent of wheat. Similarly, an analysis of over 14,000 people found the highest intakes of whole grains were associated with a 21% reduced risk of heart disease compared to the lowest intakes ( 8). Threapleton, D. E., Greenwood, D. C., Evans, C. E. L., Cleghorn, C. L., Nykjaer, C., Woodhead, C., ... Burley, V. J. (2013, December 19). Dietary fibre intake and risk of cardiovascular disease: Systematic review and meta-analysis. BMJ, 347