Whole Wheat Homemade Pasta….does this sound dreamy to anyone else? Maybe it is the carb lover in me, but I cannot resist fresh pasta. I know it is time consuming, so it isn’t a regular on our menu, but definitely a party when it does!
Now, this is a 50/50 pasta. 50% whole wheat, 50%white flour. I haven’t found a recipe I like with 100%, so this is good until I can create one. I used a Kamut flour for my whole grain flour in this particular recipe. I recently started using it, and have really loved it. It is an ancient wheat and so awesome to work with. It is a little trickier to find then the average wheat, but not too bad . You can use a white winter or even red winter if you prefer. They are really easily accessible.
There are a couple methods for making pasta. I will show you the easiest one I use. Start by throwing all dry ingredients in the food processor. This is the food processor I use, the Cuisinart has been my workhorse for years and years.
This includes the flours and salt. Pretty basic, right? Pulse to combine.
Next comes the wet ingredients, olive oil, eggs and water if needed.
Place lid on and pulse several times to combine.
Add water until your dough comes together. It should be slightly tacky (sticky) but not wet.
It still looks dry, but pinch a piece. If it sticks together when it is pinched, it is good to go. Remember, you want it a little tacky, but not wet.
Now it’s time for your arm workout!
Pour all ingredient on work surface. Knead for 3-5 minutes until the dough is fairly smooth.
Cover and let it set for 45-60 minutes.
I divided my dough into 4 sections, you can do 6 or 8 if you prefer. Smaller batches are a little easier to work with.
At this point, either roll with a pasta roller or rolling pin. Both are really good options, just one is less of a workout. 🙂 Here’s the one I use, not fancy, but has worked really well for me!
Here is on the first and largest setting.
I ended with this size.We were having a meaty sauce for it and I wanted to be sure my pasta felt substantial.
I used my fettuccine attachment. Again, I was wanting a substantial pasta.
Make sure your pasta is well floured when you are working on it. This includes waiting for the water to boil.
Aren’t these pasta swirls just so pretty?
Just remember, when boiling fresh pasta, it cooks really quickly! I did mine for about 3 minutes.
That’s it. Drain, rinse if desired.
My family was hovering when I was draining the pasta, they were ready to pounce!
Close up view of the pasta. Y’all, even looking at it now is making me hungry!
Looking for a great sauce to top your pasta? How about this bolognese?
Whole Wheat Homemade Pasta
- Pasta roller or rolling pin
- 1 3/4 cup whole wheat flour I used a Kamut flour and loved it!
- 1 3/4 cup all purpose flour
- 1 teaspoon salt
- 4 eggs
- 1 tablespoon oil
- 1/3-2/3 cup water This is a variable. Mine too about 1/2 cup of water, but I can see you could definitely need more on some days.
- You can prep mix your dough in a couple ways. The first is what I did. Throw all ingredients in a food processor. Mix to combine. You will want the dough to only be slightly wet, if it is too wet, you will never be able to roll it. After it is combined, remove from food processor and knead for 5 minutes until smooth. The alternative to this would be combining your flours and salt on surface. Mount the flours and create a well in the center. Add eggs, water and olive oil to well. Mix wet ingredients with fork. Slowly begin mixing out further to start adding in flour. Once it has gotten to the point it is difficult to mix with a fork, start to knead the dough. It will need to be kneaded at least 5-7 minutes, until smooth. Either way you have mixed the dough, cover and allow to rest for 45-60 minutes. Once the dough has had a chance to rest, start rolling. I divided the dough into 6 pieces. Flour each piece and either roll with pasta roller or rolling pin.I have a pasta roller, so that is what I used. On mine, the largest setting is a 1. I started there, then did 2, 4 and ended with 5. I like a little thicker pasta. We served it with a hearty meat sauce, so I like a little thicker pasta. Now, make sure you are constantly flouring the dough as you are rolling. You don't want it to stick in your pasta roller. I did a fettucini, so cut it with that roller.Now, if you are rolling with a rolling pin, it's the same concept. Flour as needed and start rolling, being careful not to tear the dough. Make sure you are moving the dough as you are rolling to ensure it isn't sticking underneath. Roll the dough to thickness desired. Now for cutting. You can fold the dough over on itself and cut to desired width, or you can leave it long and cut it. For cutting it is best to use a very sharp knife. Once the dough is cut, make sure it stays lightly floured so it doesn't stick. Now, at this point you can prepare it right away or hang and allow to dry. Bring 1 gallon of water to boil. Add 1-2 tablespoons to water. Carefully add pasta to boiling water. Boil for 3-4 minutes (it goes quick!). Drain and prepare as desired. I served our's with a tasty bolognese. You can serve as you choose. Now, sit back and enjoy. You deserve it!