WHOLE WHEAT FRESH PASTA DOUGH
Right now a good idea is to try and make a staple food as pasta is, fresh and healthy, with organic whole wheat flour. Something we are concerned of in these days is to eat healthily more than ever...
6 Easy Steps To Make The Perfect Pasta Dough
If me and my wife have guests at home we might go for the simple white, tender wheat flour (farina di grano tenero). For many of us traditions are traditions! That’s the way to eat, as pasta is intended. So we don’t break traditions for them ;-)
Pasta made as once upon a time...
Try with whole wheat flour
I never tried whole wheat flour before, but now rare are the occasions in which I go back. It really has a rich taste and pairs nice with any type of pasta sauce...
WHOLE WHEAT FRESH PASTA DOUGH RECIPE
INGREDIENTS: Yield About 4 servings of pasta.
- 1 lb (454 gr) whole wheat flour.
- 3 medium eggs.
- Little water (if the dough is too dry) or none at all. Anyway, just as needed.
- 1 tbsp (15 ml) extra virgin olive oil.
- Pinch of salt.
INSTRUCTIONS:
- In a mixing bowl add the whole wheat flour, eggs, olive oil and a pinch of salt.
- Begin by simply beating the eggs with the flour until it becomes smooth, then using fingers and knuckles of your hands start kneading until combined, even though it will take a little work.
- If you end that it’s too sticky then add a little more flour, or on the other side, if the dough is too dry just add a little water as needed and keep kneading. You must end with a well combined, rough pasta dough big as a grapefruit.
NOTE
If you aren’t going to make some pasta shapes as soon as you ended making the dough you’ll need to cover it with a damp clean towel or plastic wrap. This is more like in summer, with warm weather fresh pasta dough dries out very easily.
WATCH MY STEP-BY-STEP PICS...
I took a few pics below to show you how I do it. Made short, it's pretty darn simple. ;-)
I’m the real wholemeal “pusher” at home and when I reach the time I make this pasta dough with whole wheat or even organic spelt flour.
Now done many times using extra virgin olive oil and eggs. Through trial and error I experiment different pasta shapes too.
I found out that kneading directly in a mixing bowl worked best for me even though it’s odd.
I know it’s uncommon, maybe for beginners, but very practical for small batches.
More because I hate to spread the flour around, (you know how we men are) and only after I take the pasta dough to the kneading board to stretch it out and shape the pasta I want.
