Fresh Whole Wheat Pasta

I don't make pasta as often as I should but when I do, I love it. It helps to have the KitchenAid attachment but if you don't, you can roll this through a pasta roller or even with a rolling pin. I've only made semolina pasta but finally got the courage to try whole wheat. It came out just as good, if not better. I might have to try gluten free one of these days!

I served the pasta with a tomato-olive-artichoke sauce topped with feta. I will provide that recipe later. For now, let's talk about the whole wheat pasta. I didn't try all whole wheat flour but I have seen recipes for this. You might have to adjust the water or flour, though. And, remember this is a process; a good weekend project and even more fun with company, i.e. someone to help. Just give it a try; it's worth it and worth the money. Yes, the pasta roller is an investment but you can have fresh, delicious pasta for about $.75 per pound.

Whole Wheat Pasta

2 cups whole wheat flour
2 cups white flour
1 tsp salt
1 egg
1 Tbl olive oil
4-5 Tbl water

1. In the bowl of a stand up mixer, place flours and salt. Mix together with a paddle attachment. In a small bowl or measuring cup, mix the eggs, water and oil. Turn the mixer on, with the paddle attachment on, and the flour in the bowl. Slowly pour the water-egg-oil mixture into the flour, over the course of 30-60 seconds. Feel the dough; it should be tacky but not sticky. Add more flour if necessary or water if it feels very dry.
2. When the dough is formed, switch over to the dough hook and knead for 3-4 minutes.
3. Take dough out and form into a disk. Cover with a damp towel and leave on the counter to rest for at least 30 minutes.
4. Using a knife or pastry scraper, cut the dough into 8 wedges. Working with one wedge at a time, shape into a rectangle and place through the roller at the lowest setting. Fold the dough over once and run it through a few times.
5. Change the setting to 2. Run it through a few times. Repeat with #4 and #5 setting, depending upon how thin you want it.
6. Once you have the sheets done, use the cutting attachment to make either linguine or fettucine. You can also use it for lasagna or cut your own wide noodles for pappardelle. Make sure to keep the pasta well floured so it doesn't stick. Use a pasta drying rack (I love this one) to let pasta dry out while you are rolling and cutting. It helps to have another person for this part.
7. When you are ready to cook, bring a large pot of water to a boil. Add 1 Tbl, yes a Tbl, of salt to the water. Add the pasta all at once, using a spaghetti fork to stir. You don't have to add oil to pasta water; you just have to make sure you have enough water. That is what keeps it from sticking.
8. Cook the pasta 2-3 minutes. Drain and serve immediately. This recipe will make enough pasta for 8 servings. You can cook part of it and save the rest for another day. Keep refrigerated or freeze.
9. Mangia!