Friday, April 24, 2020 |

Handmade wholemeal spelt pasta and broccoli (with optional anchovy crumb)

Spelt is an ancient grain, widely recognised for its many health benefits. High in protein, vitamins, fibre and like other whole grains, a great addition to your diet. Claire’s homemade wholemeal spelt pasta teamed with fresh sprouting broccoli is a delicious and super nutritious meal for all the family.


“Growing up at Doddington, eating seasonal produce from the Kitchen Garden and farm was the only thing I knew. I learnt to cook using what was on hand here as the seasons passed and my love of cooking and good food stems from this. I strongly believe that the fresh, good quality ingredients are the foundation of delicious food.” – Claire Birch, owner of Doddington Hall.


Claire uses freshly picked produce from the Kitchen Garden along with ingredients from the Farm Shop. Our Farm Shop has fresh veg deliveries every day from our Kitchen Garden and local suppliers. Open 10am-4pm daily for food and essentials with a ‘Chat & Collect’ service available so you can safely pay over the phone and have your shopping brought out to your car. Find out more



Serves 4

For the pasta

  • 140g spelt flour
  • 140g semolina flour
  • 1tbsp extra virgin olive oil (we used rapeseed oil)
  • 110ml warm water

For the ‘sauce’

  • 1kg broccoli – sprouting is best, but calabrese will do, cut into small similar sized pieces perhaps 5cm x 1cm so they cook at same sort of speed.
  • 3tbsp capers
  • Good glug of olive or rapeseed oil
  • 2 cloves garlic finely chopped
  • Zest and juice of half a lemon

For the anchovy crumb (optional)

  • Coarse breadcrumbs from stale bread
  • 4 anchovies (or 2 tsp gentleman’s relish, or dessert spoon anchovy sauce)
  • 2 tbsp rapeseed oil



  1. Mix flours and oil
  2. Mix in water slowly manually or in blender until it forms a ball
  3. Knead five mins on floured board until firm and moist but not sticky
  4. Leave to rest in sealed / covered container in fridge for 30 mins
  5. Roll into little sausages of dough and cut into 1 cm lengths
  6. Roll your thumb over each piece smudging it against the table to flatten into a little ear shapes and eave on floured board
  7. Put big pan of salted water to boil
  8. Fry capers in the oil until they start to crispen
  9. Add in garlic and cook for a minute until soft
  10. Take off heat
  11. Once water is boiling, add in the broccoli and about one minute later, add the pasta (the idea is that the pasta and broccoli will be ready at the same moment, so it will depend on how small the broccoli shapes are.)
  12. As soon as the pasta floats to the surface, drain the pan and add the capers with their oil, lemon juice, zest, season with salt and pepper and toss. (If you want to use dry pasta, you would cook it on its own first, and then add the broccoli for the last two minutes.)


Optional anchovy crumb to sprinkle on top

Mix all ingredients and then fry/put in hot (200c) oven for 5 mins until crumb is crispy



Serve with grated Lincolnshire Poacher (or parmesan if you prefer!)




Image of Claire Birch by Dylan Thomas