3-ingredient homemade whole wheat pasta - bake bigger and bolder (2023)

My homemade whole wheat pasta is made with nutritious whole wheat flour, all-purpose flour, and eggs to add flavor and goodness to whole grains.

Preparation time25minute minute

cooking time2minute minute

Break30minute minute

total time27minute minute

author:Gemmę Stafford

Serving Size:8

• 1 1/2 cup (71/2 oz./213 g) wholegrain flour
• 1 1/2 cup (71/2 oz./213 g) all-purpose flour
• 4 large eggs*, Room temperature

• In a large bowl, mix the whole wheat flour and all-purpose flour until you get a homogeneous mixture. Place the flour mixture in a mound on a large, flat surface. Make a hole in the middle of the flour.

• Crack all 4 large eggs into the center of the flour mound.

• With light hands, beat the yolk, then use your fingertips to gently push the flour into the center of the hole.

• Continue adding flour to the eggs until all the flour is absorbed. It will be a chaotic process, but it's worth it! When the dough begins to form, bring your hands together and knead a smooth, yellow dough. It takes about 5 minutes. NOTE: If the dough is dry, you can add some water to bind it together.

• Once the dough has formed into a ball, cover tightly with plastic wrap and refrigerate for at least 30 minutes for the dough to rest and develop the gluten. No more than 18 hours.

• Once the dough has rested, take it out of the fridge and cut it into 4 equal pieces. Set aside and cover with a towel to prevent drying out.

• On a floured work surface and a rolling pin, roll out one ball of dough onto one large sheet. I didn't include the dimensions of this part because they vary, but one of my considerations was to make it as thin as possible. thin paper.

  See Also

  Durum Wheat: A Complete Guide to the Best Pasta Wheats - Common GrainThe best pasta flour for homemade pastaHow to make homemade pastaThe best flour for pasta | Beginner's Guide - Tasty Pasta

• After kneading the dough, it must be folded several times. Cut the pasta rolls into strips about 1/4 inch thick, depending on the pasta you are making. Then sprinkle the sliced ​​strips with flour and pull them apart to reveal the fresh pasta! Repeat this process with the remaining dough.

• Place the sliced ​​pasta on a tray and cook at room temperature, or cover and refrigerate to cook later.

To cook whole wheat pasta:

• Place a medium saucepan over medium heat and bring 8 cups of water to a boil. When the water boils, add salt and add fresh pasta to the water.

• Add the noodles and cook for about 2 minutes or until tender. The pasta is ready when it floats to the top of the pan.

• Drain the pasta water and serve as desired.

How to store whole wheat pasta:

• To store fresh pasta, cover it on a tray and refrigerate for up to 3 days. It also freezes well for up to 8 weeks.

*Large eggs: It is important to use 4 large eggs as they will be needed to moisten the dough. You can also try 5 small eggs.