Wholewheat pasta

Wholewheat pasta


88 people made this

About this recipe: 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.


Serves: 4 

  • 200g plain flour
  • 175g wholemeal flour
  • 1/2 teaspoon sea salt
  • 4 eggs
  • 2 teaspoons olive oil

Prep:40min  ›  Cook:3min  ›  Ready in:43min 

  1. 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.
  2. 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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