Homemade Whole Wheat Pasta Recipe

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Pasta = 30 minutes or less
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Homemade Whole Wheat Pasta

Contributed by: Melinda

If you have a kitchen scale and can measure the flours for this recipe, it will come out to be a delicate and flavorful pasta dough. It is excellent for making ravioli. If you don't have a scale use the dry measure qunatities, but it may be a bit less silky result as they are closest approximations.

Most pasta machines come with a couple of cutters or you can use the sheets to make ravioli.

12 ounces whole wheat flour (King Arthur works nicely) or 2 cups
5 ounces semolina flour or 3/4 cup
3 eggs
1/2 cup water
1 tsp salt
1 Tbl Olive Oil

Place dry ingredients into a large bowl
Combine liquid ingredients and add to dry
Mix well and turn out onto a lightly floured board
Knead for 10 minutes until the dough is smooth
Wrap tightly in plastic and refrigerate for at least two hours - best results within 24 hours
Remove from refrigerator and cut into 8 equal pieces - work with one at a time, leaving the rest wrapped in plastic
Lightly dust the board with flour
Flatten the piece of dough to about 1/4 inch using the palm of your hand
With the pasta machine on the widest setting, roll the dough through once, grabbing beneath and guiding out with your hand
Fold into thirds and roll through again, adding flour if dough is sticky (shouldn't be - don't over flour)
Fold again into thirds and roll again
Move the rollers to the next setting and roll again one time only
Continue adjusting the roller settings by one ad roll once on each setting - If the piece of dough becomes too long to work with easily, cut it in half and roll each half through each setting
You can stop at the second to last setting or the final setting which will be very thin (this is the one I like but is delicate to work with)
Use the pasta sheets for the type of pasta you wish to make

Questions about this recipe?