I love pasta and I have been on this fresh pasta kick for awhile now. Well, I guess it's been a couple of years ago, my gorgeous hubby bought me a hand crank pasta machine. I love that thing. Yes it is work but it is worth it as you slurp up those tasty noodles.
I notice that in making my pasta, I HAD to use semolina flour, which isn't the best in the health department I hear, so I thought I would try just my plain old fresh ground wheat flour. It was delish!!! So if your interested here's how I make my....
Homemade 100% Whole Wheat Pasta
- 3 Cups fresh ground hard white whole wheat flour (you can buy wheat flour at any grocery store, even Wal-mart carries it.
- 6 eggs
- Put the flour in a deep bowl & make a well; crack the eggs into the well & scramble them all the while you are gradually picking up flour. You will get a workout that is for sure at this stage.
- Once a soft ball of dough forms pour it out onto a floured countertop or table. Knead the dough for about 5 minutes. Dough shouldn't be stick , but have a little give when you poke it.
- Now because I live in a dry state, I wrap my dough in plastic wrap and let it sit for about 20 minutes. (If you are blessed with more moisture you can just cover the dough with a bowl for the same amount of time.)
- After you get some your energy back (20 min. later) Cut the dough into thirds.
I'm all about less work, but I figure if they see how hard I am working , they'll enjoy it more......
1. Anyway...Always start on the lowest setting with your flat roller and gradually move up. I typically do a pass through with the dough on 0, fold it and pass it through again. Then I move on to 1, 2, 3, 4, 5 and 6. 6 being the thinnest I go, but you can go as thin as you like.
2. Once you have a long strip, lay flat and cut in to 10-12" sections.
To keep the noodles from sticking together, toss them in some of your flour.
Add your favorite sauce and bon appetite!!
|With some of the extra dough I was able to get some Spinach and Cheese Ravioli!!!! It was YUMMA-LIOUS too!!!|