Pasta Dough #3, Whole Wheat Pasta
- Ready In:
- 49mins
- Ingredients:
- 5
- Yields:
-
1 pound (there about)
- Serves:
- 8
ingredients
- 1 1⁄2 cups whole wheat flour
- 2 eggs
- 1⁄2 cup water
- 1 teaspoon salt
- 1 cup white flour
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
-
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!!!
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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!
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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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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois