Monday, May 23, 2011

Homemade Whole Wheat Pasta Dough

This is a great recipe for whole wheat pasta dough.  It was incredibly delicate but held its form even after 1 week of refrigeration.


1 cup whole wheat flour
2 cups white flour
1 whole egg + 4 egg yolks
2 tbl oil
cold water if needed
1 tsp salt

First mix your flours and salt together, and then form into a mound with a well n the center.

In a bowl whisk the eggs together with the oil. Add them to the middle of the well.

With a fork slowly move the eggs in a circle getting a little bit of the flour at a time until it forms a loose dough.   Then, with your hands, incorporate the rest of the flour and start to knead.  If the dough is too dry then add water teaspoon by teaspoon.  If it is too wet and sticky add a touch more flour.  Knead until you have a smooth dough.  Wrap in plastic and let sit in your refrigerator for at least 30 minutes.  Cut into pieces and roll them through a pasta press.  I put mine through up to setting 8 and then ran them through the fettucini cutter and they turned out perfect.  If you are planning on saving them or letting them sit toss them with cornmeal and a little extra flour so they don't stick together.  

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