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My review
Whole Wheat Pasta
Gina
"Fresh, healthy and very delish... I sometimes make this the traditional style, and when in a hurry, I throw all the ingredients into my mixer, with the kneading hook."
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Ingredients
40 m servings 416 calsOriginal recipe yields 4 servings
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- US
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Directions
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Prep
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Ready In
- Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
- Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.
Footnotes
- To cook fresh pasta
- Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 2 to 3 minutes. Fresh pasta cooks very quickly. It will float to the surface when fully cooked. Drain, and use as desired.
Nutrition Facts
Per Serving: 416 calories; 8.6 g fat; 68.8 g carbohydrates; 17.3 g protein; 186 mg cholesterol; 293 mg sodium. Full nutrition
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Reviews
Read all reviews 8098 Ratings
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Most helpful positive review
1/28/2006
By simply following the recipe, this dough was never going to come together. I had to add water to it before it would stay together enough for me knead it. After that, it was all uphill. It came...
Most helpful critical review
1/15/2011
I couldn't get the dought to come together, no matter how long I worked at it. Then I checked a package of store bought whole wheat noodles and found this receipe has: 8.6 g. fat, store: 3 g. th...
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1/28/2006
By simply following the recipe, this dough was never going to come together. I had to add water to it before it would stay together enough for me knead it. After that, it was all uphill. It came...
2/28/2008
Excellent recipe. It was probably due to the relative humidity where I am (winter in the prairies up north) and also due to the technique I was using for kneading the dough (stand mixer), but I...
6/25/2004
this is so good!! I added all the ingredients into my stand mixer, then used my pasta roller, I had the best pasta, that I ever made... I will make this often!! my family begged for more! thanks...
1/18/2008
This is a killer recipe! I loved it so much, I wrote about it on my blog: http://nujoikitchendiary.blogspot.com/2008/01/channeling-lidia.html I used a KA stand mixer for mixing, rolling and cu...
12/15/2005
If you have a stand mixer with a dough hook and a pasta roller machine, then by all means, try this pasta! The taste is excellent. If you don't, then brace yourself for some sore arms and a st...
5/31/2004
I am the original poster of this recipe, for whatever reason the recipe was changed a bit. The recipe that I submitted had an additional 1 - 2 Tablespoons of water and the olive oil should be ...
4/9/2008
Excellent recipe. Used mixer and pasta machine, quick and much tastier than dry pasta. Had to add water to mine, depends on the amount of humidity.
1/28/2007
Nice coarse texture with the wheat flour, which I liked. I did it by hand and yes, it was hard to knead! I also had to add water to get it to stick together. It never even occurred to me to u...