Pasta Dough #3, Whole Wheat Pasta

"A nice change from white pasta. I've added the rest time to the prep time."
 
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Ready In:
49mins
Ingredients:
5
Yields:
1 pound (there about)
Serves:
8
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ingredients

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directions

  • In a large glass bowl and with a wooden spoon mix together the flours and salt.
  • Make a well.
  • Whisk together the eggs and water, and pour into the well and begin to mix well until a ball is formed.
  • Turn out onto a floured board and knead for 20 turns.
  • Wrap in waxed paper and let rest for 30 minutes.
  • Cut to manageable shape and follow directions for a manual pasta machine or roll out to desired thickness and cut to desired shape.

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Reviews

  1. Di, this is a winning recipe! I made this yesterday to serve with Dancer's Healthy MArinara Sauce and some fried calamari. I used my Kitchenaid Mixer's linguini attachment and this was a really terrific treat. I allowed the noodles to dry a bit as I prepared everything else and they boiled up really well. They also absorbed the sauce REALLY well and I just had a bit of the leftovers and the pasta is even better today. THANK YOU THANK YOU THANK YOU for posting this!!!
     
  2. Easy and delicious! My husband was impressed but it really wasn't that hard! I cut our noodles with a pizza cutter after rolling out.
     
  3. Love the recipe, but we needed to add another half cup of flour or so since the dough was too wet at first. We also added finely chopped basil for added color and flavor. Highly recommended!
     
  4. I somehow missed the water altogether. But, once I figured out what I had done, this came together quite nicely. I used my kitchenaid and it was so easy. This was my first attempt at homemade pasta since cooking school and my first ever at whole wheat. I used a fettucini cutter and let it dry a bit before cooking. I served it with sauteed chicken and a marinara. The kids really loved it, and I think it was was the best pasta I'd ever eaten! Thank you!
     
  5. I was a little scared it was ruined when my dough didn't form a ball, as it was far too dry to do so, but it's also really dry in our house as it is wintertime in MN! So I added another Tbls or so of water and though it was still tough to put together, it eventually got there. It soften and moistened up quite a bit while it was resting, and then I fed it through the pasta roller as normal. I made fettuccine noodles using setting #5. They have the texture of non-wheat noodles if rolled thin, though slightly more tender. I tried the recipe a 2nd time, this time adding no additional water and had to have my hubby muscle it into a ball. I rolled them a little thicker, using setting #3 and #4, but this time they tasted too stiff and chewy. So I think I'll try it once more, trying to get in-between these 2 results. Definitely worth trying though, I think they key is to get it just right to your liking and adjusting for your climate (it is so dry here!).
     
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