There’s something about homemade, making something from scratch makes me feel totally on top of the word. I seriously get a kick out of it…yup, that’s me!
So of course like most other kids mine are big pasta and noodle fans too, and so i thought why not try the whole wheat version…healthier and better for their tummies. Looked up few recipes on Pinterest and decided on making this one. The recipe is originally posted on a blog called One Couple’s Kitchen.
I absolutely loved making this pasta. It’s a simple recipe with the very basic ingredients with delicious results. you MUST try this.
2 cups Whole Wheat Flour
1/4 teaspoon of salt
Water as needed.
1. Place your flour on a clean counter or a large wide bowl. Make a well in the middle large enough to hold the eggs.
2. Using a fork or your fingers, break the yolks and start swirling the eggs around the well. With your other hand, start spooning in the flour a little at a time. Slowly the dough will start to mix together and form.
3. Now add water 1 tablespoon at a time until your dough begins to feel smooth and is no longer sticky. It should not be too soft like pizza/bread dough. And since we are using whole wheat flour here, the elasticity will be much less than regular flour.
4. Keep kneading the dough by hand for about 5 minutes.
5. After kneading, once the dough is nice and smooth, let it rest for about 30 minutes. After resting, cut the dough in half and you can work with a smaller more manageable amount.
6. Now lightly flour your counter top and begin the rolling process. If you’ve kneaded properly, your dough won’t shrink back after each roll, and the gluten will have developed enough that you’ll be able to get really thin dough without tearing it.
7. Roll your dough as thin as you would like your pasta to be. Just slice straight strips with a knife or a pizza roller/cutter (approx 1/2 cm wide). After boiling they tend to puff up a bit, so thinner the better.
8. Toss your pasta noodles lightly with flour to keep them from sticking. You can cook immediately or let dry. Freshly made pasta will cook much faster than store bought pasta – it will only need between 5-7 minutes. The best way to check their if they are done is by tasting it. if you don’t get the raw floury taste, then you are good.
9. Strain out the water like you normally do when cooking pasta,, run under cold water.
10. To flavor it, i simply tossed my pasta in some marinara sauce. But of course you can add any and as much flavor as you prefer.
I made half the recipe and the pasta was more than enough for 2 servings.
If you are used to working with dough, you will find the whole process easy peasy and very fulfilling 🙂
If you find working with whole wheat flour a little difficult, you can substitute half of the whole wheat flour quantity with regular white flour.
I cooked my pasta al dente…so in order to get that just keep a close eye and keep testing it.
Refrigerate any left over dough covered in cling film. But prefer to use within 24 hrs.
YAY! This is a good, simple recipe. Definitely a keeper.
I had a great therapeutic experience making these. I find working with any kind of dough makes me feel relaxed and focused. Just what i need after a sleepless night and a rushy morning.