Whole Wheat Pasta
Yield
1 servingPrep
30 minCook
?Ready
30 minTrans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ⅓ | cups |
whole-wheat flour
|
|
| ½ | teaspoon |
salt
|
|
| 2 | large |
eggs
beaten |
|
| ⅓ | cup |
water
|
|
| 1 | teaspoon |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 552 | ml |
whole-wheat flour
|
|
| 2.5 | ml |
salt
|
|
| 2 | large |
eggs
beaten |
|
| 79 | ml |
water
|
|
| 5 | ml |
olive oil
|
|
Directions
In a mixing bowl stir together 2 cups of the flour and salt.
Combine eggs, water, and olive oil; add to flour.
Mix well.
Sprinkle the kneading surface with the remaining ⅓ cup flour.
Turn dough out onto the floured surface.
Knead until the dough is smooth and elastic (8-10 minutes).
Cover; let rest 10 minutes.
Divide dough into thirds or fourths.
On a lightly floured surface roll each third of dough into a 16 x 12 rectangle or each fourth into a 12 inch square.
If using a pasta machine, pass dough through machine until 1/16"thick.
Dust with additional flour as necessary.
Cut and shape as desired.
Makes 1 pound.
