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Homemade Whole Wheat Pasta
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
quantities, 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.
What you need
- 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
How to make it
- 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
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