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Fresh Light Whole Wheat Pasta

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Fresh Light Whole Wheat Pasta

Making your own fresh pasta is quite easy with the right tools, a mixer with a dough hook and a pasta roller. This recipe makes 12 ounces of fresh light whole wheat pasta.

 

Yield

4 servings

Prep

20 min

Cook

0 min

Ready

30 min
Low in Saturated Fat, Trans-fat Free, Good source of fiber, Sugar-Free

Ingredients

Amount Measure Ingredient Features
2 large eggs
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1 tablespoon water
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¼ teaspoon salt
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1 ¼ cups whole-wheat flour
sifted for accurate measurment
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½ cup all-purpose flour
sifted
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Ingredients

Amount Measure Ingredient Features
2 large eggs
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15 ml water
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1.3 ml salt
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296 ml whole-wheat flour
sifted for accurate measurment
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118 ml all-purpose flour
sifted
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Directions

Place the whole wheat flour, bread or all-purpose flour, eggs, water and salt into a stand mixer.

Attach a flat beater and mix on low speed (2) for 30 seconds.

Attach the dough hook and mix/knead on low speed until a ball forms and the dough is smooth and elastic. This usually takes 2 to 4 minutes.

Remove the dough and knead by hand for a minute or two.

If you don't have a stand mixer mix until a ball forms and knead for 10 to 20 minutes until you achieve a smooth and elastic ball of pasta.

Cover with plastic wrap and rest for 10 to 20 minutes (or longer in the refrigerator).

Process using a hand pasta roller at the thickest setting, fold and run it through again. Repeat until the pasta is smooth and elastic. Then set to a progressively thiner setting until the desired thickness and cut as desired.

Or use a pasta roller attachement (eg. KitchenAid mixers) according to their directions.

No pasta roller, no problem it just needs some more elbow grease. Roll out portions using a rolling pin as thin as desired. Flour well, roll/fold up the resulting sheet and cut into noodles using a chef's knife.

Hang noodles to dry if desired. Once dry it can be frozen for up to 6 months.

This recipe can be easily doubled to make about 1½ pounds of fresh pasta.

This recipe makes for perfect whole wheat ravioli and lasagna noodles as well. The whole wheat flour seems to take a bit longer to cook than white flour pasta which helps prevent the pasta from becoming too mushy in baked dishes.

To prepare cook in salted boiling water for about 5 or 6 minutes until al dente. Do not put oil in the water (although it helps prevent boil overs) as it will coat the pasta and prevent the sauce from sliding off the noodles.

Drain well, and top with your favorite sauce.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

This recipe SUCKS.

 

 

Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 21914% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 185mg 8%
Total Carbohydrate 13g 13%
Dietary Fiber 5g 20%
Sugars g
Protein 20g
Vitamin A 3% Vitamin C 0%
Calcium 3% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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