Fresh Whole Wheat Egg Pasta

"This is a tweak of Spatchcock's Fresh Semolina and Egg Pasta -- it makes a substantial, but not at all dense, very tasty pasta. Posting for the nutrition information. Prep time includes 30-minute dough rest."
 
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Ready In:
48mins
Ingredients:
5
Serves:
8
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ingredients

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directions

  • Thoroughly sift together white whole wheat flour, semolina flour, and pinch of salt.
  • On a clean surface, make a mountain out of flour mixture then make a deep well in center.
  • Break the eggs into the well and add olive oil.
  • Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well.
  • When mixture becomes too thick to mix with a fork, begin kneading with your hands.
  • Knead dough for 8 to 12 minutes, until it is smooth and supple.
  • Dust dough and work surface with semolina as needed to keep dough from becoming sticky.
  • Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
  • Roll out dough with a pasta machine or a rolling pin to desired thickness.
  • Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli.
  • Bring water to a boil in a large pot, then add 4 teaspoons salt.
  • Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness.
  • Drain immediately and toss with your favorite sauce.

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RECIPE SUBMITTED BY

I am a web producer and copy editor at an online newspaper. Many of my favorite foods are down-home Southern comfort food like my grandmother and mother made, but I also live in an ethnically diverse area and have been able to learn a lot about different styles of cooking. I especially like Asian, Mediterranean and Indian food. I'm working on learning to cook Indian food and I'm discovering that, like most traditional cuisines, it involves a lot of long complicated processes and a lot of intuition and background knowledge on the part of the cook. Hope I can begin to grasp some of that knowledge eventually.
 
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