Monday, December 16, 2013

Homemade Whole Wheat Pasta: Stey-by-Step


Last year for Christmas I got completely spoiled with kitchen tools and gadgets by my family. And I'm not gonna lie but I have had a perfectly new, never used pasta machine sitting in my garage since it was quickly snatched and unwrapped under our huge Christmas tree. Boy was that a mistake!! I finally broke that bad boy out for the first time and made some whole wheat pasta with my boyfriend and co-chef. And can I just tell you, I will NEVER be purchasing pre-made pasta from the grocery store ever again if I can help it! The flavor was out of this world, and the texture was far from gummy like those noodles that come out of a box. Once we perfected the pasta machine, the noodles were flattened, cut, and boiled within minutes. Paired with my homemade classic marinara sauce (recipe to follow), it made the perfect weeknight dinner! Don't have a pasta machine? No worries! Just roll out the pasta dough with a rolling pin and cut with a pizza cutter or sharp knife. Gluten free? Just used 2 cups of gluten-free flour! So easy!

Homemade Whole Wheat Pasta

Ingredients:

  • 1 cup whole wheat flour
  • 1/4 tsp. salt
  • 1 cup all-purpose flour
  • 3 whole eggs, room temperature
  • 1 tbsp. olive oil
Prepare pasta machine according to directions.

In a food processor, mix together the flours and salt until well combined. Add in the eggs and olive oil. Process for about 10 seconds, until the dough begins to crumble and then form a ball. If the dough seems too sticky, add 1 tbsp. of flour at a time, pulsing between each addition until you get a firm, but moist ball. If the dough seems to dry, add a bit of water to thin it out.


Now sprinkle some all-purpose flour on a blank counter space. Knead the dough, folding end to end and turning a quarter turn between each fold, 12-14 times. Now form a ball and let set at room temperature for 15 minutes. 

Once dough has set, cut dough into 4 even pieces. Bring a large pot of salted water to a boil. 


Roll the 1st piece of dough through the pasta machine until extremely flat and thin (I ran mine through 6 times). Then transfer the flattened dough to the pasta cutter attachment. You can decide here whether to make spaghetti or fettuccine. Once pasta is cut, be careful not to let noodles clump up, lay them out on a dish towel or floured surface, separated, and continue to roll out and cut the remaining three balls of dough.




Once all noodles are cut. Add them into the boiling water, again careful not to let the noodles all stick to each other. Once they begin to float at the top of sauce ater, they are done. This will only take 2-3 minutes. SO FAST!


Serve immediately with classic marinara sauce.


**Want to make homemade lasagna noodles? Just roll out flat and cut to the size you prefer with a pizza cutter or sharp knife**

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