Thursday, April 7, 2011


I am becoming interested in everything "whole wheat"... check out the full recipe on Ott, A's Blog.

Another recipe i found on "Chocolate chip trips"

Whole Wheat Pasta (adapted from Joy of Cooking and Alton Brown)
  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat flour
  • 3 large eggs, beaten
  • 1 Tb water
  • 1/2 tsp salt
  • 1 tsp extra-virgin olive oil
1. Combine the flours and mound the mixture on a clean counter.
2. Combine the eggs, water, salt, and oil.
3. Make a large well* (see note below) in the center of the mound and slowly pour in the egg mixture a little bit at a time. Mix the flour with the wet ingredients until all of the wet ingredients are absorbed. Do not force the dough to use all the flour, just take as much as needed to incorporate all the wet ingredients.
4. Knead the dough for at least 10 minutes.
5. Cover the dough in plastic wrap and place in the refrigerator for 1 hour.
6. Divide the dough into four equal pieces. On a well-floured surface, roll out each piece into a thin sheet, one at a time. The dough should be about 1/8 inch thick, thin enough to detect the outline of your hand.
7. Cut the dough into strips of desired thickness.
8. Let the strips dry on a pasta dryer (or a homemade pasta dryer!) for at least 2 hours.
9. Note: Fresh pasta takes much less time to cook. Check the pasta as soon as 4 minutes of boiling.

I want a machine...

:: Whole Wheat Pasta :: from "Cooking for Seven"

Adapted from Better Homes & Gardens Pasta


  • 2 1/3 cups traditional (12 5/8 oz) or white (11 5/8 oz) whole wheat flour
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1/3 cup water
  • 1 teaspoon olive oil


Mixer method
  1. In the bowl of a stand mixer, combine the flour and salt. Make a well in the center.
  2. In a small bowl, combine the eggs, water and olive oil. Add to the flour mixture. With the dough hook, mix until well combined.
  3. With the mixer running, add the remaining flour. With the mixer on low, knead until smooth and elastic, about 8-10 minutes. Cover and let rest for 10 minutes.
  4. Divide dough into fourths. On a lightly floured surface roll each third of dough into a 1/16 inch thick square about 12×12 inches. Cut as desired. Or follow the manufacturer’s instructions for using a pasta machine to roll and cut the dough.

Your can use this pasta immediately, or dry on racks for later use. It should be stored in the refrigerator or freezer, as there are raw eggs in the dough.

Makes about 1 pound of fresh pasta. here's another creative way to dry your pasta.

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