I have used wholemeal spelt for both bread and pasta and also white spelt for bread.
I have used Kamut / Khorasan / Egyptian Gold once for pasta, but am not very familiar with the properties of this flour, apart from that it is very similar to spelt.
I would like to know how Kamut compares to spelt particularly for breadmaking. (Health & nutrition, protein, ease of digestion, breadmaking, taste etc...) ??
and anything else that may be of particular interest regarding these flours?