Sass Smith's Note:
This is a tweak of Spatchcock's Fresh Semolina and Egg Pasta -- it makes a substantial, but not at all dense, very tasty pasta. Posting for the nutrition information. Prep time includes 30-minute dough rest.
My Private Note
Units: US | Metric
- 1Thoroughly sift together white whole wheat flour, semolina flour, and pinch of salt.
- 2On a clean surface, make a mountain out of flour mixture then make a deep well in center.
- 3Break the eggs into the well and add olive oil.
- 4Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well.
- 5When mixture becomes too thick to mix with a fork, begin kneading with your hands.
- 6Knead dough for 8 to 12 minutes, until it is smooth and supple.
- 7Dust dough and work surface with semolina as needed to keep dough from becoming sticky.
- 8Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
- 9Roll out dough with a pasta machine or a rolling pin to desired thickness.
- 10Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli.
- 11Bring water to a boil in a large pot, then add 4 teaspoons salt.
- 12Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness.
- 13Drain immediately and toss with your favorite sauce.
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Nutritional Facts for Fresh Whole Wheat Egg Pasta
Serving Size: 1 (112 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 336.9
- Calories from Fat 72
- Total Fat 8.1 g
- Saturated Fat 1.7 g
- Cholesterol 158.6 mg
- Sodium 73.8 mg
- Total Carbohydrate 52.4 g
- Dietary Fiber 5.2 g
- Sugars 0.4 g
- Protein 14.1 g