Wholewheat pasta
Fresh, healthy and very delicious... I sometimes make this the traditional style, and when in a hurry, I throw all the ingredients into my mixer, with the kneading hook.
Ingredients
Serves: 4
- 200g plain flour
- 175g wholemeal flour
- 1/2 teaspoon sea salt
- 4 eggs
- 2 teaspoons olive oil
Method
Prep:40min ›
Cook:3min ›
Ready in:43min
- Stir together the flours and salt in a medium bowl, or on a clean board. Make a hollow in the centre, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
- Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.
To cook fresh pasta...
Bring a large pot of lightly salted water to the boil. Add the pasta, and cook for 2 to 3 minutes. Fresh pasta cooks very quickly. It will float to the surface when fully cooked. Drain, and use as desired.
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Reviews & ratings
Average global rating:
(107)
Reviews in English (84)
After reading comments about the dough being too dry I used large eggs and it was fine - 10 Mar 2017
By simply following the recipe, this dough was never going to come together. I had to add water to it before it would stay together enough for me knead it. After that, it was all uphill. It came together very nicely, rolled out beautifully through my pasta maker and was delicious mixed with asparagus, mushrooms and shrimp. - 28 Jan 2006 (Review from Allrecipes US | Canada)
Excellent recipe. It was probably due to the relative humidity where I am (winter in the prairies up north) and also due to the technique I was using for kneading the dough (stand mixer), but I found that this recipe didn't even come close to having enough moisture, I probably added about an additional quarter cup of water until I got the consistency I was looking for. I bake a lot of bread, so my wheat was all pretty "fresh", and hasn't been sitting on the shelf for years, so that can be ruled out. I could have probably made due with much less moisture if I was kneading by hand (I tried that only once.....). It wasn't until I added that extra moisture that I got a ball of dough instead of crumbs swirling around in the bowl, like some of the other reviewers described. I kneaded it for at least 5 minutes (probably more), I mean why not, it's not like I'm doing it by hand right, leaving a nice spring in the mouth feel of this. I really appreciate that this recipe uses ingredients I always have in my pantry. If you are wondering wether or not this is a pasta recipe you want to try, go for it, it's definitely one that I've added to my repertoire. - 28 Feb 2008 (Review from Allrecipes US | Canada)