I made delicious homemade pasta with soaked whole grain "flour". I use whatever grains (spelt, wheat, barley, trictacale, oats, etc) 1:1 with water and an acid medium, (or with kefir). Blend in blender. Soak overnight; then blend with a couple of eggs. Add sprouted flour (purchased) to create the 'dough' consistency.
I figure this is the maximum nutrients, short of sprouting all of my own grains and dehydrating and grinding them. (not likely to happen anytime soon, lol) The commercial sprouted flour loses nutrients in the processing and transportation. And the soaking adds so much moisture, I figure that I'd rather start with my own whole grains.