How To Make

Khapli Wheat Pasta

At Home? Use This Easy Guide

Pasta is usually made from durum wheat semolina and/or soft wheat flour, but Khapli wheat, like the Aashirvaad Chakki Khapli Atta, is an excellent, fibre-rich substitute. It yields a nutty, earthy pasta that can be tossed into your favourite sauce for a comforting meal. And since you’re making this batch of pasta at home, you can go crazy with the shapes! Though best to stick with the classics the first time you start. Read ahead for the detailed guide.

No, you do not need a pasta maker to make pasta at home. You can easily make delicious fresh pasta using just a rolling pin, a sharp knife, and your hands. While a pasta maker ensures consistent, quick results, it also takes up storage space, requires cleanup, and limits you to pre-set widths. Rolling by hand is strenuous and requires practice, but offers a better texture for sauces to cling to. Not to mention a traditional, tactile cooking experience. 

Here’s all that you need to make pasta at home with khapli wheat

• 2 cups Aashirvaad Chakki Khapli Atta

• 2 large eggs

• ½ teaspoon salt

• 1–2 tablespoons olive oil (optional, for a softer dough)

• 1–3 tablespoons water, only if required

• Extra khapli atta for dusting

For an eggless version, replace the eggs with warm water and 1 tablespoon olive oil, adding the water gradually until the dough comes together.

Add khapli atta and salt in a bowl (or a wide, clean surface) and mix. Now, create a well in the centre of this mix. Crack in the eggs. For an eggless version, slowly add warm water or olive oil instead. Gradually pull the flour into the eggs using a fork or your fingertips until a shaggy dough begins to form. Don't rush this step. Gradually incorporating the flour helps distribute moisture evenly and prevents dry pockets, making the dough easier to knead. Once everything comes together, knead for 8–10 minutes until smooth and pliable.

If you’re working with any type of dough, whether baking bread or rolling parathas, rest is crucial. Resting the dough allows gluten proteins to relax so the dough stops fighting back and becomes shapeable. In this case too, after kneading, wrap the dough in a damp cloth or plastic wrap and let it rest for 30 minutes to relax the gluten. Then, 

dust your work surface with a little extra atta. Now, with the help of a rolling pin, roll the dough out to a thin sheet. 

Now comes the interesting part - shaping your pasta! If you’re making it without a pasta machine, you can use a sharp knife to cut the rolled sheet into ribbons for fettuccine, tagliatelle, or pappardelle. For rustic shapes like maltagliati, cut the sheet into irregular diamonds or triangles. If you're making stuffed pasta such as ravioli, cut the sheet into squares, add the filling, and seal the edges firmly. Always dust the cut pasta lightly with flour and keep the strands separated so they don't stick together.

If you’re using the pasta immediately, then drop the fresh pasta into a large pot of boiling, well-salted water. Fresh khapli wheat pasta cooks much faster than dried pasta and is usually ready in about 2–4 minutes, depending on its thickness. Stir gently during the first minute to prevent sticking. Before draining, reserve a little pasta water; it helps emulsify the sauce and allows it to coat the pasta more evenly. Toss the pasta with your favourite sauce and serve immediately.

If you're not cooking the pasta right away, let the shaped pasta air-dry for 20–30 minutes so the surface is no longer sticky. You can then refrigerate it in an airtight container for up to 2 days, or freeze it in a single layer before transferring it to a freezer-safe bag. Frozen fresh pasta keeps well for up to 2 months and can be cooked directly from frozen without thawing.

The first thing to keep in mind is not to worry if your first batch isn't perfectly shaped. Because the beauty of homemade pasta lies in its rustic charm. Focus on making a well-hydrated dough, rolling it evenly, and pairing it with a simple sauce that lets the nutty flavour of Aashirvaad Chakki Khapli Atta shine. Before long, you'll be making fresh pasta that's every bit as comforting as your favourite bowl from a restaurant.