Homemade Whole Wheat Pasta
On a recent trip to Italy, I took a cooking class in Florence and learned how to make homemade fresh pasta! Hoping to perfect my pasta skills, I decided to try again at home only to find that I didn't have enough flour. So I took the healthy road and decided to try it with half whole wheat flour. This yields a slighter denser, more "al dente" pasta that is delicious in any shape with any sauce!
- All-Purpose Flour (100 g)
- Whole Wheat Flour (100 g)
- Eggs (2)
- Olive Oil (1 tbsp)
- Salt (1/2 tsp)
First weigh out your flours and mix them, clean and prepare your rolling surface, and let the eggs come to room temperature.
Create a well in the middle of the flour, and crack the eggs into the well and add the olive oil and salt.
Begin whisking the eggs lightly with a fork, while gathering flour from the walls of the well little by little.
As the dough comes together, begin using your hands to bring it into a single lump. Now begin to knead it.
Knead the dough for about ten minutes, by using the palm of your hand to spread the dough away from you, turning by 90 degrees and folding over, and then spreading again.
Your dough should become slightly elastic and smooth, although it may seem a bit heavier than a regular dough due to the whole wheat flour. Roll the dough into a ball, wrap tightly in plastic, and let it sit at room temp for at least 15 minutes.
Cut the dough ball in two, and begin to roll out the first ball. Use flour as needed to avoid sticking.
Roll the dough out very thin (~3 mm), so that it is slightly transparent. If you have a pattern on your countertop, you should be able to see it slightly though the dough.
Now fold the dough into three and cut into slices. You can choose any thickness you like, but I chose a wide pasta for "pappardelle" style. You could even use your sheet at this point to make ravioli or any other pasta you'd like. Roll out the other ball of dough as well, and then you'll be ready to boil.
Fresh pasta like this only needs to boil for a very short amount of time. I found that my pasta was cooked "al dente" to my liking in about 3-4 minutes. Today I combined my pasta with a pesto sauce I had on hand to create a quick and simple meal. Try your pasta with any kind of sauce that you like. If you don't like whole wheat so much, you can simply use 200 g of all-purpose flour instead.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.