Fresh Light Whole Wheat Pasta (#2333)
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- 2 large Eggs
- 1 Tbsp Water
- 1/4 tsp Salt
- 1 1/4 cups Whole Wheat Flour sifted for accurate measurment
- 1/2 cup All-Purpose Flour sifted
- Place the whole wheat flour, bread or all-purpose flour, eggs, water and salt into a stand mixer.
- Attach a flat beater and mix on low speed (2) for 30 seconds.
- Attach the dough hook and mix/knead on low speed until a ball forms and the dough is smooth and elastic. This usually takes 2 to 4 minutes.
- Remove the dough and knead by hand for a minute or two.
- If you don't have a stand mixer mix until a ball forms and knead for 10 to 20 minutes until you achieve a smooth and elastic ball of pasta.
- Cover with plastic wrap and rest for 10 to 20 minutes (or longer in the refrigerator).
- Process using a hand pasta roller at the thickest setting, fold and run it through again. Repeat until the pasta is smooth and elastic. Then set to a progressively thiner setting until the desired thickness and cut as desired.
- Or use a pasta roller attachement (eg. Kitchenaid mixers) according to their directions.
- No pasta roller, no problem it just needs some more elbow grease. Roll out portions using a rolling pin as thin as desired. Flour well, roll/fold up the resulting sheet and cut into noodles using a chef's knife.
- Hang noodles to dry if desired. Once dry it can be frozen for up to 6 months.
- This recipe can be easily doubled to make about 1 1/2 pounds of fresh pasta.
- This recipe makes for perfect whole wheat ravioli and lasagna noodles as well. The whole wheat flour seems to take a bit longer to cook than white flour pasta which helps prevent the pasta from becoming too mushy in baked dishes.
- To prepare cook in salted boiling water for about 5 or 6 minutes until al dente. Do not put oil in the water (although it helps prevent boil overs) as it will coat the pasta and prevent the sauce from sliding off the noodles.
- Drain well, and top with your favorite sauce.