When you’re cooking with whole grains, says Giovanni Campanile, owner of Pazzi Pasta in Brooklyn, NY, try to avoid anything generically labeled “wheat”—95% of ...

Posted: May 14, 2025 | Last updated: May 14, 2025 Experience the rich, nutty depth of ancient grains with this artisan Kamut flour bread, made using a traditional Italian biga pre-ferment.

Do not use just semolina or kamut flour as the dough will be too hard. • Rule of thumb is 1 egg per 100 grams of flour or heaping ¾ cup of flour • You can also dry your pasta on a drying rack. • ...