I love making pasta. Makes me feel so thrifty. I especially like pasta made with all white flour but I so rarely allow myself to make it. So, this is the recipe I usually turn to. It makes delicious lasagna and ravioli. You may notice that my recipe doesn’t include as many eggs as a traditional homemade pasta does. We don’t like the egg-y flavor.
Whole Wheat Pasta
1 1/2 cups whole wheat bread flour
1 1/2 cups all-purpose flour
1/2 t salt
1 egg, room temp
1/2 cup water, or a little more
Mix everything together. You want a very dry dough so work in as little water as possible. Knead it a bit to get it to come together. I have a pasta machine so after I get the dough to come together, I divide it in half and send each half through the widest setting 8 or 10 times, folding the dough in half or thirds and dusting it with flour before sending it through again. After it becomes nice and smooth, you can gradually begin to lower the setting, putting the dough through each setting once. For the fettuccine noodles pictured, I used the second thinnest setting on my machine. Cut your noodles and dust the pile with flour so they don’t stick together. You can freeze them in a thin layer on a cookie sheet or cook immediately. I often let them sit around for a while before I get to cooking them.
Anyway, boil and salt a large pot of water, just like you are cooking commercial pasta. Drop in the noodles and boil for a few minutes or until al dente. These cook in 3 or 4 minutes. It doesn’t take long. If you are cooking frozen noodles, drop them into the water straight from the freezer. Don’t thaw them or you will have a major sticky mess on your hands.
Yield: 18 oz fresh pasta, 6 servings?