Whole-wheat pasta

Yield: 1 Servings

Measure Ingredient
2⅓ cup Whole wheat flour
½ teaspoon Salt
2 Eggs; beaten
⅓ cup Water
1 teaspoon Olive oil

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 till 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 till 1/16"thick. Dust with additional flour as necessary. Cut and shape as desired. Makes 1 pound.

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