Master pasta maker Gianluigi Peduzzi crafts his kamut pasta with spring water and kaumt flour, extruding the dough through hand crafted bronze dies. Kaumut has 40% more protein, higher lipids and amino acids, as well as more vitamins and minerals than traditional wheat. In this respect, it is a possible alternative for people with wheat allergies.
Kamut wheat goes back over 3,000 years. However, it's more recent origins are intriguing. Following WW II, a United States airman retrieved a handful of grain from a tomb near Dashare, Egypt. Several kernels were given to a friend whose family farmed wheat in Montana. The wheat production was called "King Tut's Wheat". After more than 20 years of work, kamut, an ancient Egyptian word for wheat, is now available for limited commerical production.
This pasta is best paired with lighter fare--a pesto would be ideal or steamed vegetables and grilled fish.
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