Breads & Biscuits, Healthy, Main Dish

Fresh Whole Wheat Pasta

August 9, 2011
Making fresh pasta is a revelation!  Ever since the first time I made it this last past year I am hooked.  I try to make it as much as I can.  The taste and texture is simply incomparable to store-bought dried pasta.   You can taste the fresh ingredients.  And the fresh ingredients really boost the flavor of the pasta.  
When I do eat store-bought pasta I always buy whole wheat.  I like the taste better and it’s healthier for you.  So when I wanted to make fresh pasta again I thought it would be the perfect time to make it whole wheat.  And 100% whole wheat, not half wheat with half all purpose (or semolina) flour and half wheat flour – all whole wheat flour.
I showed you my go-to fresh pasta recipe a couple months ago.  To make this fresh pasta you combine both semolina and all purpose flour.  And to make this whole wheat pasta it’s the same recipe and same steps, but the only difference is you substitute whole wheat flour for both semolina and all purpose flour.
This fresh pasta is really simple and easy to make, especially if you have a pasta roller and cutter.  It just takes some extra time, but that extra time is really worth it!  If you don’t have a pasta roller and cutter than it’s just as easy you just have to put more work and elbow grease into it.  But in my opinion it is still worth it :).
Next, I want to make fresh pasta with vegetables made into it, like spinach and red bell peppers.  Mmmm….
 

 

Fresh Whole Wheat Pasta
For Printable Recipe, Click here!
 
Makes: 1 lb. of Pasta
1 cup Whole Wheat Pasta
½ tsp. Salt
4 Eggs
1 tbsp. Olive Oil
3 tbsp. Water
Combine the whole wheat flour and the salt in the bowl of a stand mixer.  Add the eggs and beat until the eggs start to incorporate into the flours and the dough is shaggy looking.  Add the olive oil and water and beat for 5 seconds.   The dough will still be shaggy looking and in pieces/crumbles.  Pour the dough out onto a clean surface and knead the dough until it comes together completely and forms a cohesive, smooth ball.  Divide the dough into 4 smaller balls.  Cover with a damp towel and let sit on the counter for 20 minutes. 
After 20 minutes have passed, start thinning the pasta dough.  The best and easiest way to do this is with a pasta roller.  I have this kitchen aid attachment and it works fantastic! The directions I give with be with a pasta roller (more specifically the kitchen aid attachment), however, this process can definitely be done by hand.  It will just take a lot more work and time. 
To begging thinning the pasta, take one ball of dough out from under the towel (leaving the other balls of dough under the damp towel).  On a lightly floured surface (use either all purpose or wheat flour), roll the dough out until it can fit through the pasta roller (about ¼ inch thick).  With the pasta roller on the lowest, widest setting (setting one on the kitchen aid attachment), turn the roller on and run the pasta through.   Fold the pasta in thirds and then roll out it out again.  Run the pasta through on the same setting and fold the dough in thirds again.  Continue this same process about 5 times, until the pasta is at the desired texture.
Now you can start thinning the pasta, and stop rolling and folding the pasta.  On the 2nd widest setting (setting two on the kitchen aid attachment), run the pasta through.  At this point the pasta will start to become long.  Be careful and gentle with the pasta, using both hands while rolling it out through the pasta roller.  And if the pasta gets to long for you to work with, you can always cut the pasta sheet in half.
Continue running the pasta sheet through the pasta, gradually moving down one setting between each roll.  Stop when you are at the desired thinness (I stopped at setting 4).  When finished, set the pasta sheet aside and cover with damp towels.  Continue with the rest of the dough balls.
Before cutting the pasta, start bringing a pot of water to a boil.
Now you are ready to cut the pasta.  The best and easiest way to do this is with a pasta cutter.  I also have a kitchen aid attachment that cuts the pasta into linguini and/or fettuccini.  If you don’t have a pasta cutter, you can always cut the pasta using a knife.  This takes a little it longer but is not that hard.  To cut the pasta by hand, all you have to do is cut the pasta sheets in half so they aren’t too long.  Working with 1 smaller sheet at a time (keeping the other pasta sheets under the damp towels), fold the pasta in thirds and cut strips using a sharp knife.  Then continue with the rest of the pasta sheets. 
To cut the pasta sheets with a pasta roller, cut the pasta sheets in half so they are not too long.  Working with one smaller sheet of dough at a time (keeping the other pasta sheets under the damp towels), run the pasta through the cutter.  Carefully and gently set the pasta strips aside and cover with a damp cloth.  Continue cutting the other sheets of pasta. 
When all the pasta is cut, place the pasta into the boiling water.  Add a generous pinch of salt and a little bit of olive oil.  Cook until al dente, about 5 minutes.  Drain the pasta and top with your favorite sauce.
Serve and enjoy :)!
Recipe from Annie Eats.

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  • Melissa August 9, 2011 at 3:08 pm

    Looks delish! 🙂

    I like the idea of adding veggies to it next time

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