Cooking With Heritage Grains: Sonora Wheat Pasta

Once you start working with heritage grain varieties it’s hard to go back to the few choices in the flour aisle we have at most supermarkets. I managed to get my hands on some Sonora wheat a few months back and have been experimenting with it ever since. Traditionally used for tortillas, it’s also great for pancakes and bread. Yesterday I made pasta with Sonora wheat using a recipe by Whole Grain Connection founder Monica Spiller. You can find the recipe and others on sustainablegrains.org.

To make this eggless pasta, all you do is combine heated water, Sonora wheat and salt and run it through a pasta maker. The result? A pasta with a pleasing nutty flavor and a beautiful light brown color.

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3 Comments

  1. This is the second time in 24 hours that I’ve heard talk of cooking with heritage grains. The other one that I hear is superior to what we are used to is Red Fife wheat. I have no idea of how to go about getting my hands on some. But, I am very interested and will need to try.

    Andrea

    • Hi Andrea,
      We just harvested a beautiful crop of Red Fife here in AZ, we mill it into bread flour and so far we are loving it! I know it’s been a while since you posted this comment but hopefully it helps!
      haydenflourmills.com

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