How To Make Whole Wheat Pasta

Easy Homemade Whole Wheat Pasta

This recipe has been available on the web for some years now. And for roughly the same period of time, I’ve felt the desire to improve the photographs I’ve been using for it. Making pasta at home doesn’t have to be a difficult endeavor. In fact, I feel it is one of those products that, once you have made it a few times, it becomes second nature to you. It may take a few tries before you acquire the appropriate feel for the dough’s texture. However, after you’ve done so, you’ll be able to make fresh pasta whenever you want.

Making pasta does not need the use of specialized equipment.

Alternatively, if you don’t have a stand mixer, you may use a pasta machine to make the sauce.

Description

With this simple homemade whole wheat pasta recipe, you can say goodbye to store-bought spaghetti forever. There is no need for a pasta maker for this recipe; it is done in around 45 minutes. Scale

Ingredients

• 1-3/4 cups white whole wheat flour or spelt flour (see note)
• 1/2 teaspoon sea salt
• 3 big eggs (see remark).

Instructions

1. On a clean, flat surface, whisk together the 1 1/4 cup whole wheat flour and the salt. Conceal a well in the center and drop the eggs into the well. Using a fork, whisk the eggs until they are light and fluffy, then gradually include the flour. Continue mixing until the dough begins to form, at which point you should transfer to your hands and knead the dough until it is smooth and no longer sticky (but not stiff). To get this sensation, add additional flour as needed. When you press on the dough, it should spring back. Using your hands, form a disk and place it on a moist towel to rest for 30 minutes. This is a technique that is entirely subjective—do not add all of the flour at once, but work a bit at a time
2. Using a knife, cut the dough into eight pieces. Flatten the dough with your hands, one piece at a time, as you work your way through the dough. In order to ensure that the dough is completely covered with flour, roll the dough into thin sheets using an electric or manual crank (see note). If you’re using a machine, be sure to follow the manufacturer’s directions for the required thickness. Continue to manufacture the noodles using the fettuccine attachment, or cut them into 1/4-inch wide strips with a knife or pizza cutter to finish the job by hand. If preferred, hang the noodles to dry, and then repeat the process with the remaining dough. Cook the noodles in a large saucepan of salted water until they are al dente. Cook for 4 to 5 minutes, or until the noodles float to the surface and are soft. Drain the noodles and place them in a large mixing bowl with a splash of olive oil

Notes

Tips and Tricks: You may create pasta without using an attachment; simply flatten the sheets with a rolling pin until they are thin. If you want a dough that is neither too sticky nor too firm, this is the recipe for you. It became clear to me as I worked on this dough that it required more flour than I had anticipated. The extra flour is not necessary when hand rolling the dough; but, when using a rolling machine, the dough cannot have any stickiness to it. In particular, if you’re making macaroni or rigatoni using an attachment, you’ll want to be careful.

Using your hands, test a little portion of the dough; if it sticks, add extra flour.

Nutrition

It’s true that this whole wheat pasta dish is my one and only creation. In fact, this is the recipe I use every time I make pasta. I’ll be able to customize it as I see fit from there. I normally add black pepper to my dishes, but you can experiment with the tastes to your liking. However, this pasta is delicious even without the sauce; the plain whole wheat spaghetti has a pleasant flavor on its own. You may also make a Semolina (vegan) version or a gluten-free version if you’re feeling adventurous.

Fresh herbs, a generous pinch of black pepper, or even cooked spinach are some of my favorite things to toss into the spaghetti.

Ingredients: (einkorn makes wonderful pasta).

Experiment with different shapes: this pasta is excellent for ravioli, long noodles, and even short noodles.

You won’t need any special equipment to make ravioli, long noodles, and even some small noodles because they can all be done by hand. The original version of this recipe was published on April 26th, 2010. The most recent update was made on November 8th, 2015.

Reader Interactions

This Homemade Whole Wheat Pasta is the greatest homemade pasta dish you’ll ever try, and it tastes even better than the boxed variety you’re used to! It may be used in a fantastic main meal or as a tasty side dish. Enjoy! For many years of my life, I solely ate fresh, handmade pasta prepared from scratch in my kitchen. I couldn’t keep myself from becoming a little bit of a food snob when I got the opportunity! This Homemade Whole Wheat Pasta is far superior than any store-bought pasta that I have ever had before (and I love using it to make recipes like thispesto pastaor thispasta primavera) And, despite the fact that it may appear scary, it is actually rather simple!

Once you’ve had handmade noodles, it’s very impossible to go back to eating store-bought kinds.

However, now that I have older children who like cooking alongside me, we’ve reintroduced this whole wheat pasta recipe as a fun opportunity to spend quality time in the kitchen.

Perfect recipe for entertaining!

When you need to serve a large group of people, pasta dishes are a terrific option. In order to prepare this Homemade Whole Wheat Pasta from scratch whenever we have guests over for a delicious Italian meal, I generally whip out my pasta machine. I truly believe it adds a particular touch to the dinner and makes it more memorable. Creating what I believe to be the best Homemade Whole Wheat Pasta recipe took me approximately a year, and I’m still not finished. I experimented with various methods, components, and proportions until I found the perfect combination.

How to Make Whole Wheat Pasta Dough

• Make use of a food processor. The dough for this dish is produced in a food processor, which means it is quick and simple to prepare! Processing the ingredients until the dough forms a ball, then kneading until no longer sticky
• Rolling out the dough I have a variant of this pasta machine that I really enjoy using. Always begin the rolling operation with a thicker (lower number) setting and work your way down to a thinner setting until you have reached the appropriate thickness. Usually, the numbers 2, 4, 5, and 6 are in order. Despite the fact that my maker goes up to a 7, I like to stop at 6
• Cutting. In most cases, a pasta machine is equipped with the ability to cut noodles into two distinct sizes. I like the thicker ones (as seen below), but this is entirely a matter of personal opinion! Alternatively, if you want to make handmade ravioli, you may use a pasta cutter and cut the dough into squares by hand.

How to cook fresh whole wheat pasta from scratch:

• Cooking. A box of fresh pasta may be prepared in a fraction of the time it takes to prepare a box of dry spaghetti. We’re talking around 2-3 minutes, and it’ll be finished! When you observe the noodles begin to float to the surface of the boiling water, it is time to remove them from the boiling water. A large quantity. This dish yields a large amount of noodles. If you only want half of the recipe, that’s OK. Because it creates so many, you’ll have to cook them in batches, so don’t waste any water when you’re done.

Serve

This spaghetti may be used in any of your favorite meals. Here are a few ideas to consider:

• In a large mixing bowl, combine the spaghetti with a homemade pesto sauce. It may be used to make pasta primavera. Preparing this avocado pasta sauce to serve as a vegetarian main meal is simple. Serve it as a side dish to this pesto chicken that has been cooked.

FAQs about Homemade Pasta

Is whole wheat pasta a nutritious option? Yes! It is packed with fiber, minerals, and even protein because it is made from whole wheat. Furthermore, because it is created from scratch, it does not include any preservatives or undesirable substances. Is it possible to double this recipe? Yes, you can make this dish twice as much as you like! For ingredient measurements, use the 2X button on your keyboard. What is the best way to keep handmade pasta? Cooked pasta may be kept in the refrigerator for up to 5 days if it is stored in an airtight container.

Yes, you may freeze the noodles either before or after they’ve been cooked.

After that, place them in an airtight container and freeze for up to 2 months before using.

If you freeze the noodles before they are cooked, you may simply drop the frozen noodles into a pot of hot water to finish cooking them.

Homemade Whole Wheat Pasta Recipe: Substitutions

The following is a recipe that I do not advocate changing in any way.

It took me a long time to perfect the ideal noodle, and I don’t want you to be disappointed if they don’t turn out perfectly for you. There are two ways in which you can alter the formula and still achieve flawless results:

1. Flour. You may make this recipe entirely with all-purpose flour, but you may find that you need to add a little more than the recipe calls for. The recipe will come up too dense if you use only whole wheat flour
2. However, you may use olive oil in place of butter. This recipe may be made with any neutral oil of your choice. My favorite types are avocado and canola, both of which I have used effectively.

If you make something with JoyFoodSunshine ingredients, I would love to see what you come up with. Follow me on Instagram, Pinterest, Facebook, Twitter, and YouTube to see what I’m up to. Include the hashtag #joyfoodsunshine and the handle @joyfoodsunshine in your images. Please remember to rate this dish and to leave a comment in the section below.

Homemade Whole Wheat Pasta from Scratch

• This Homemade Whole Wheat Pasta is the greatest homemade pasta dish you’ll ever try, and it tastes even better than the boxed variety you’re used to! Serve it as a great main meal or as a delightful side dish
• It’s up to you. Preparation time: 30 minutes Cooking Time: 5 minutes 30 minutes of resting time Time allotted: 35 minutes Dishes Include: Main Course, Side Dish CuisineItalianServings12Servings Calories134.8kcal

• Fill the container of your food processor fitted with a “S” blade with all-purpose flour, whole wheat flour, and salt
• Process until smooth. Pulse till everything is merged
• Combine the eggs, olive oil, and water in a food processor and pulse until the mixture just begins to form a ball
• Transfer dough to a floured surface and knead for about 4-5 minutes, or until it is firm and not sticky anymore. Place the dough ball on a well-floured surface and cover it with a bowl to keep it from rising any more. Make sure it’s been sitting for at least 1 hour. Separate the dough into eight equal pieces and set them aside. Make a rectangle sheet out of a piece of dough by rolling it out using an apasta machine. To begin, start with a low thickness setting (I generally start with 2) and gradually increase it until the dough reaches the appropriate thickness (I like a “6” on mypasta machine, which goes up to a maximum of 7)
• Then, using whichever form noodle you choose, run it through the pasta cutter attachment on your pasta machine to get a thin rectangular sheet. To harden, either hang on a rack or place on a cooling sheet. Then, continue with the remaining pieces of dough until you’ve exhausted your supply. Allow time for the pasta to air dry for at least 15 minutes and up to 12 hours (this will prevent the pasta from clumping together while it is cooking)
• When you’re ready to start cooking, start by bringing water to a boil in a big saucepan. in the boiling water, cook half of the pasta for 2-3 minutes (the noodles will float), until al dente
• Remove the cooked noodles from the pan using tongs and set them in a strainer to drain, but DO NOT DISCARD THE WATER! Keep the water aside and proceed to boil the second half of the noodles. Drain and put on a plate

Ingredient Substitutions:

• Flour. You may make this recipe entirely with all-purpose flour, but you may find that you need to add a little more than the recipe calls for. The recipe will come up too dense if you use only whole wheat flour
• However, you may use olive oil in place of butter. This recipe may be made with any neutral oil of your choice. My favorite types are avocado and canola, both of which I have used effectively.

Store

Leftovers can be kept in the refrigerator for up to 5 days if they are stored in an airtight container.

Freeze

You may freeze the noodles either before or after they’ve been cooked. To do this, arrange them in a single layer on a baking sheet and flash freeze them until they are firm. After that, place them in an airtight container and freeze for up to 2 months before using. I prefer to store cooked pasta in the freezer. If you freeze the noodles before they are cooked, you may simply drop the frozen noodles into a pot of hot water to finish cooking them. Serving:0.25cup Calories:134.8kcal Carbohydrates:22.1g Protein:5.6g Fat:3g 0.8 g of saturated fat Polyunsaturated Fatty Acids: 0.5 grams 1.5 g of monounsaturated fat Cholesterol:62mg Sodium:200.3mg Potassium:43.6mg Fiber:2.3g Sugar:0.1g 100 International Units (IU) of vitamin A Calcium:8mg Iron:0.8mg This post contains affiliate links, which means that if you purchase a product after clicking on one of the links in this page, I will earn a percentage of the transaction as compensation.

Thank you for your generosity in supporting JoyFoodSunshine!

Reader Interactions

This dough was never going to come together if you just followed the directions to the letter. I had to add water to it in order for it to remain together long enough for me to knead it properly. After that, it was just upward from there. It blended together well, rolled out smoothly through my pasta machine, and tasted absolutely fantastic when combined with asparagus, mushrooms, and shrimp.

Most helpful critical review

No matter how hard I tried, I couldn’t get the dough to join together no matter how long I tried. Then I looked at a packet of store-bought whole wheat noodles and saw that this recipe had the following ingredients: 8.6 g of fat; 3 g of fat stored. Here is the recipe: Cholesterol (212 mg): 5.5 mg cholesterol (212 mg) This recipe contains 293 mg of sodium and 15 mg of potassium. That is simply far too significant. 105 people have given their opinions.

• 56 stars out of a possible 100
• 34 stars out of 100
• 1 star out of 100
• 3 star out of 100
• 2 star out of 100

This dough was never going to come together if you just followed the directions to the letter. I had to add water to it in order for it to remain together long enough for me to knead it properly. After that, it was just upward from there. It blended together well, rolled out smoothly through my pasta machine, and tasted absolutely fantastic when combined with asparagus, mushrooms, and shrimp. Continue readingExcellent recipe. However, I discovered that this recipe did not even come close to having enough moisture, which I believe was due to the relative humidity where I was (winter in the prairies up north) and the technique I was using for kneading the dough (using a stand mixer).

1. Because I bake a lot of bread, my wheat was all very “fresh,” and it hadn’t been lying on a shelf for years, so that can be ruled out as a possibility.
2. Not until I added the additional moisture did I achieve the desired result of a ball of dough rather than crumbs spinning about in the basin, as reported by some of the other reviewers.
3. I enjoy that this recipe makes use of things that I always have on hand in my cupboard.
4. Read moreThis is just fantastic!
5. I had the most delicious spaghetti that I had ever eaten.
6. My family pleaded with me to make more!

Advertisement This is an absolutely fantastic dish!

1. I was so taken by it that I wrote about it on my blog: When it came to combining the rolling and cutting, I used a KA stand mixer.
2. If the mixture isn’t coming together properly, add a little water to the mixture.
3. Make sure not to overfill the container with water.
4. (I recognize that this is easier said than done.) The cooked noodles were light and airy, and did not seem heavy at all.
5. Please give this recipe a try!
6. According to the recipe that I supplied, there should have been an additional 1 – 2 tablespoons of water, and the olive oil should have been 2 tablespoons.
7. Simply combine all of the ingredients in a mixing basin and knead until the dough comes together.
8. I hope this has been of assistance.
9. There’s nothing better than the flavor.
10. This dough is quite tough!
11. Used a mixer and a pasta machine to make quick and delicious pasta that was much tastier than dried pasta.

With the wheat flour, the texture was nice and gritty, which I enjoyed.

I made it by hand, and it was quite difficult to knead!

My KitchenAid mixer had never even occurred to me to use until this moment.

It was my first time making pasta, and because I didn’t have a pasta machine, it was quite difficult to roll out.

No matter how hard I tried, I couldn’t get the dough to join together no matter how long I tried.

Then I looked at a packet of store-bought whole wheat noodles and saw that this recipe had the following ingredients: 8.6 g is a gram.

That is simply far too significant.

How To Make Whole-Grain Pasta From Scratch – How-To

Since I was a little child, I’ve been making my own pasta from the ground up. I learned to cook by my mother’s side, assisting her in the preparation of golden ribbons of fettuccine, the shaping and sealing of ravioli, and the rolling out of fat tiny nuggets of dough along the tines of a fork to form cavatelli. Even today, decades later, making pasta continues to be one of my favorite pleasures, a pleasant weekend chore that still leaves me with a sense of accomplishment—not to mention a great meal to share with my family.

1. Rather of sticking to the usual recipe, I’ve started experimenting with it, substituting whole-grain and heritage flours for part, or perhaps all, of the white flour.
2. Farro, rye, and whole-wheat flours, among other grains, are now commonly used into my pasta dough recipes.
3. Because of the stone-ground milling method, they retain more nutrients than flours that have been industrially treated.
4. Stone-ground whole wheat has a pleasant scent of late-summer grass, while farroflour has a chocolate flavor that complements the wheat.
5. It is possible to mill white Sonora flour to the same fineness as typical Italian 00 soft wheat flour, which makes it ideal for making pasta.
6. When it came to deciding on the forms and sauces, I looked to the qualities of the flours for inspiration.
7. After all that buttery fettuccine, what could be better with it than a creamy white pesto made with pine nuts and walnuts and linked together with fresh ricotta?
8. Begin with these recipes, and then branch out and try other things on your own time.
9. I’m willing to wager that it will have the same effect on you.

About semolina and 00 flours

Semolina and 00 flour are the two most often used flours in the production of pasta. Semolina has a pale yellow tint with a gritty texture that is similar to rice. Barilla and DeCecco commercial dry pasta are made from this component, which is combined with water and salt to form the finished product. But what exactly is it? Semolina is a type of flour manufactured from durum wheat, which is the hardest variety of wheat and contains a high concentration of gluten-forming protein. When durum wheat grains are mashed, they splinter like glass, resulting in the production of semolina.

To produce firm forms like as cavatelli and orecchiette, pasta makers in southern Italian regions such as Puglia utilize semolina or semola rimacinata, which is ground into flour.

Milling this soft-wheat, lower-protein flour to a powdery fineness is possible because of the reduced protein content.

Many home pasta makers utilize a combination of semolina and 00 flours in their recipes.

Semolina serves an essential second purpose in the production of pasta: To dust the work surface as well as freshly rolled sheets of pasta, this product is utilized. The coarse grind of semolina functions like ball bearings, preventing new noodles from sticking together and clumping together.

Comments

• User-7497618 | 02/04/2020 | User-7497618 Grazie! When I grind my semolina berries, even the finest grind is too coarse and behaves in a different way than the rest of the berries – the hydration is incorrect – for my rolled or extruded pasta. It’s great for Indian breads and a variety of other baked goods, but I wanted to know how to incorporate it into spaghetti. You’ve provided me with a thoughtful response: the shaped Pugliese noodles from the region where my Italian cousins live. I made an educated estimate, but I should have known better. What I really needed was confirmation, as well as some recipes. Thank you very much.

The Best Whole Wheat Pasta

This handmade whole wheat pasta dish takes a little time to prepare, but the results are well worth the effort since the pasta is fantastic! Homemade pasta is one of those cuisine undertakings that is never absolutely essential, but is always a pleasure to do. Sure, you can purchase high-quality dry pasta from the store, and it will serve you just as well, but the flavor (and pride) that comes from making your own pasta is just too delicious to ignore. Make this homemade whole wheat pasta recipe, which is a 50-50 blend of whole wheat and white flour, for a satisfying meal.

My grandmother was of French descent, not Italian, so I don’t consider myself to be a pasta expert, but after cooking this spaghetti a few times, I think I’ve gotten the hang of it.

As a result, the next time you want to eat pasta, set aside a little more time and experiment with cooking it from scratch.

How to make homemade pasta

Creating your own whole wheat pasta is a very simple procedure, but it will take some patience the first few times you make it. Putting together the dough is the simplest step: simply combine all of the ingredients in a stand mixer and knead for about 5 minutes, or until a ball is formed. At this point, the dough should be able to hold its shape and should not be too moist. Once the dough has been kneaded quickly, let it aside on your counter for 30 minutes (remember that we’re not making bread here, so the pasta dough doesn’t require much kneading!).

1. Although a rolling pin may be used to roll out the dough, a pasta machine makes the process considerably simpler.
2. Set the rollers to their widest setting and begin passing the dough through them.
3. Throughout the process of rolling out the dough, you’ll want to make adjustments to the pasta machine so that the dough is gradually rolled out thinner and thinner.
4. Make sure to run each portion through the die-cut side of the pasta machine before you enjoy your freshly created whole wheat pasta!

Whenever you’re ready to savor this homemade whole wheat pasta dish, just cook the pasta for 2 minutes in boiling water before topping it with your favorite sauce and digging in. Homemade Ricotta Gnocchi is a related article.

Serving this whole wheat pasta recipe

What to do with this tasty whole wheat pasta dish when you’ve finished making it? Here are a few examples of how we would prepare it:

• Spinach Alfredo, with a creamy Marinara sauce, with a simple basil pesto, and as Everything Bagel Pasta are all delicious options.

Looking for more vegetarian pasta recipes?

Here are a few of our other favorite pasta recipes, aside from this handmade whole wheat pasta recipe:

• Recipes for Pasta Puttanesca, Fire Roasted Tomato and Feta Pasta, Vegan Italian Pasta Salad, Baked pasta with Awesome Sauce, Grilled Vegetable Pasta with Romesco, Grilled Vegetable Pasta with Romesco, and Grilled Vegetable Pasta with Romesco Gemelli Pasta with Fire Roasted Tomatoes
• Orecchiette Pasta with Lemon Asparagus
• Vegetarian Pesto Pasta with Potatoes
• Creamy Almond Milk Pasta with Herbs
• Farfalle Pasta with Peas, Feta, and Dill

This recipe is…

This recipe for handmade whole wheat spaghetti is suitable for vegetarians. Print

Description

This handmade whole wheat pasta dish takes a little time to prepare, but the results are well worth the effort since the pasta is fantastic!

• 1 cup whole wheat flour
• 1 cup white flour
• 12 teaspoon kosher salt
• 12 tablespoon extra virgin olive oil
• 3 eggs

1. Using a loose-tipped whisk, blend the whole wheat flour, white flour, and kosher salt in the bowl of a stand mixer until just combined. In a large mixing bowl, combine the olive oil and eggs until a loose dough forms. Set up your stand mixer with the dough hook and knead the dough on low speed for 5-6 minutes, or until a smooth ball forms. It is possible that you may need to pause the mixer once or twice to ensure that all of the flour is integrated into the batter. Note: You may alternatively knead the dough by hand for 5 minutes if you like. Using a floured surface, knead the dough into a smooth, thick ball until it is no longer tacky. Allow the dough to rest at room temperature for 30 minutes after covering it with a towel. Using a pasta machine or a rolling pin, roll out the dough to the desired thickness. To use a pasta machine to roll out the dough, take approximately a quarter of the dough (smaller portions are simpler to deal with) and flatten it with your hands. Pasta rollers at their largest setting are recommended. To reprocess the dough, fold it in half and run it through at the same setting. Continue to do so until the pasta is running smoothly through the machine (around 4 times). Sprinkle a tiny quantity of flour on the sheet of dough and gently press it in to make it less sticky if the pasta becomes sticky at any time. Close one notch on the pasta rollers, and feed the pasta through the rollers. Fold the spaghetti in half, and feed it through the rollers once more at the same setting. Continue to narrow the rollers by one notch at a time, passing the dough through once or twice more each time. Even if the dough does not pass through the smaller settings cleanly, it is not necessary to fold it in half. Lay each sheet out flat on a work surface and sprinkle a generous quantity of flour onto both sides after you have reached the appropriate thickness (we prefer the third from the thinnest setting on our rollers). Using a sharp knife, cut the sheet into the desired length of noodles, then roll or fold each piece (see the photos). Then, using a sharp knife, cut the pasta into noodles of the appropriate width. To separate each noodle, use your fingers to do so. To ensure that the noodles do not cling together, sprinkle with more flour. Prior to boiling the pasta, leave it to rest for around 15 minutes (this helps it to dry out a little). When you’re ready to serve the noodles, take them up and shake off any extra flour. Place the pasta in a pot of boiling salted water and simmer for about 2 minutes, or until the pasta is soft.

Notes

Please keep in mind that you should not wash the pasta machine with soap and water. Wait for the pasta to dry completely before wiping it down with a towel and attempting to remove all of the small particles. Most of the time, we shake it around upside down, roll the rollers backwards, and poke it with a chopstick!

• The dish falls under the category of main dish and is prepared using a stovetop method. The cuisine is Italian.

Homemade whole wheat pasta, homemade pasta, how to make pasta are some of the terms used in this article.

Whole Wheat Pasta

Whole-grain spaghetti has never been so simple or delicious. Our freshly milled white whole wheat flour is the secret ingredient in this soft, handmade pasta that is packed with whole-grain deliciousness. Ingredients:

Instructions

1. To create the pasta dough, follow these steps: The flour, eggs, and salt should be combined in a food processor or mixer, then pulsed or mixed to form a crumbly dough Add the water a tablespoon at a time, mixing well after each addition, until the dough comes together and is slightly tacky but not sticky in texture. Knead the dough for a few seconds, wrap it in plastic wrap, and let it aside for 30 minutes at room temperature. The dough should be rolled to the proper thickness according to the directions on your pasta machine. Alternatively, you may roll out the dough by hand with a rolling pin
2. The dough is soft enough that a pasta machine is not necessary. To prepare the spaghetti, follow these steps: Bring 4 quarts of salted water to a boil
3. Remove from heat. Place the pasta in a pot of boiling water, toss, and cook for 4 to 6 minutes on a gentle heat. To halt any additional cooking, drain the pasta through a strainer and rinse it under cold running water. Allow for another 10 minutes or so of draining time to ensure that the pasta is completely dry, before serving as preferred

Tips from our Bakers

• Uncooked pasta dough can be stored in the refrigerator for up to 2 days, but it should be consumed within 2 days. Originally, this recipe asked for our sprouted wheat flour, which is no longer available for purchase. Using our white whole wheat flour, we’ve since refined the recipe to yield delectable results.

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It is possible to refrigerate uncooked pasta dough, but it must be consumed within 2 days. In the original version of this recipe, we used our sprouted wheat flour, which is no longer in stock. Using our white whole wheat flour, we’ve since improved the recipe to deliver delectable results.

Recommended Recipes

Spaghetti with Collard Greens, Hazelnuts, and Caramelized Onions made using whole-wheat pasta Make the most of your downtime by undertaking a hands-on kitchen project that can be enjoyed by the whole family. Cooking nutritious, handmade whole-wheat pasta requires only a few simple materials and a straightforward technique; nevertheless, the process takes some time. However, there is nothing more rewarding than sitting down to supper with your family and savoring the fruits of your effort over a bowl of hearty, nutty pasta.

Pasta Made with Whole Wheat 1 1/2 cups (about 7 1/2 ounces/235 g) flour made from entire grains 2 1/2 cup (75 grams) 1/2 cup (2 1/2 oz./75 g.) unbleached all-purpose flour (plus a little extra for dusting), plus a quarter teaspoon of fine sea salt 3 big eggs that have been left out at room temperature 1 tablespoon extra-virgin olive oil To create the pasta, insert a metal blade into a food processor and process until smooth.

• Toss the flours and salt into the work bowl of a food processor and pulse until well combined.
• There is no need to stir after adding the oil.
• Process for approximately 10 seconds, or until the flour is uniformly wet and crumbled.
• It should take around 30 seconds total for the dough to form together in a loose ball and feel moist, but not sticky.
• To make the ring, carefully remove it from the food processor and lay it in the center of the floured work area.
• Push the dough down and away from you with the heel of your hand, fold it in half and bring it back toward you, rotate the dough a quarter turn, and repeat the kneading process once more.
• Form the dough into a ball, cover it with an inverted bowl, and let it aside for 15 minutes before rolling it out on a work surface.

Cut the dough into four equal pieces and place three of the pieces back under the basin of water.

Feed the dough through the rollers of the apasta machine by turning the crank.

Lightly dust both sides of the dough and pass it through the machine again; this operation helps to knead the dough even more.

Then narrow the rollers even further to the next notch, lightly sprinkle the dough with flour, and feed it through the rollers once more.

Narrow the rollers to the next notch and run the dough through them one more to finish the job.

Continue in this manner, sprinkling flour on the surface during the process and patching gaps as needed.

Each of the four pieces of dough will be rolled into a long, smooth sheet about 4-5 inches (10-13 cm) wide at the completion of the rolling process.

Attach the cutting attachment to the machine and then insert the crank.

Allow for drying time of 30 minutes to 3 hours.

Just before you start cooking, jiggle the threads to separate them even more.

To prepare the frozen pasta, place it in a pot of boiling salted water and cook it as you would fresh pasta (it may take a few more seconds to cook).

Whole Wheat Fresh Pasta Dough

Right now, it’s a wonderful idea to experiment with making a staplefood like pasta, which is both fresh and healthful, using organic whole wheat flour. We are more concerned than ever on eating healthfully these days, and this is something we are worried about.

6 Easy Steps To Make The Perfect Pasta Dough

If my wife and I are hosting visitors at our house, we could choose for the plain white, soft wheat flour option (farina di grano tenero). Traditions are, for many of us, just that: traditions! That is the proper way to eat pasta, as it was meant. As a result, we don’t violate customs in their honor;-) Pasta prepared in the manner of yore. Follow These 6 Simple Steps To Make Fresh Pasta Dough Like Mamma Does It Every Time

Try with whole wheat flour

Despite the fact that I had never tasted whole wheat flour before, I now find myself returning to it on a very rare occasion. It has a really deep flavor, and it goes well with any sort of pasta sauce or sauces.

WHOLE WHEAT FRESH PASTA DOUGH RECIPE

• 2 cups whole wheat flour
• 3 medium eggs
• 1 tablespoon (15 mL) extra virgin olive oil
• Sprinkle of salt
• 1 pound (454g) whole wheat flour

INSTRUCTIONS:

1. In a large mixing basin, combine the whole wheat flour, eggs, olive oil, and a pinch of salt
2. Whisk until well combined. Begin by just mixing the eggs and flour together until they are smooth, then starting with your fingers and knuckles of your hands, knead the dough until it is fully incorporated, which will take some time. If you find that the dough is too sticky, add a little more flour, and if the dough is too dry, add a little more water and continue kneading until the dough is no longer sticky. You must finish up with a rough pasta dough the size of a grapefruit that has been properly blended.

NOTE

It is necessary to cover the dough with a moist clean cloth or plastic wrap if you are not planning on producing pasta shapes right away after you have finished preparing the dough. This is more like what happens in the summer, when the warm weather causes fresh pasta dough to dry out quickly.

WATCH MY STEP-BY-STEP PICS.

I’ve included a couple photos below to demonstrate how I do it. In a nutshell, it’s a pretty straightforward process.;-) Whenever I get the opportunity, I prepare this pasta dough with whole wheat or even organic spelt flour, as I am the real wholemeal “pusher” in our household. Extra virgin olive oil and eggs have been used several times since then. I’m also experimenting with different pasta forms through trial and error. Despite the fact that it seems strange, I discovered that kneading straight in a mixing bowl worked best for me.

Moreso since I despise spreading flour everywhere (you know how males are) and only after I have transferred the pasta dough to a kneading board to stretch it out and mold it into the form I like, is it worth it.

RELATED RECIPESSTORIES.

Adina, one of my Epi colleagues, and I recently got into a heated disagreement. According to my observations, it is necessary to cook whole grain pasta for a longer period of time than standard semolina pasta in order for it to be tasty. Her position was that whole-grain pastas had a tendency to get mushy, and so should be cooked for a shorter period of time. In order to resolve the situation, I turned to Thomas McNaughton, a chef and author of the cookbook Flour + Water: Pasta. In McNaughton’s opinion, we were both correct—and we were both wrong.

1. He claims that the only way to determine whether pasta is properly cooked is to bite into it.
2. Remove from heat and set aside.
3. If the package says to cook for 12 minutes, McNaughton suggests starting at 8 minutes and monitoring every 8 minutes after that.
4. This is caused by the pasta not being fully cooked.
5. According to McNaughton, “the texture of 100 percent whole wheat pasta is quite poor in general!” Once cooked, it just lacks the structural integrity to maintain its snappyal dentebite texture.
6. “00” flour is a sort of Italian flour that is popular for producing pasta and pizza dough.
7. He recommends starting with a 20 percent alternative flour to 80 percent “00” or semolina flour ratio for individuals who want to experiment.
8. When it comes to purchasing alternative grain pastas, McNaughton prefers to buy from small-batch producers.
9. Otherwise, he recommends checking the ingredients list of other market brands for eggs, which he claims will at the very least give the noodles additional power.
10. He like serving lentil pasta with a ragù made from cotechino, a sort of Italian pig sausage that is traditionally eaten with braised lentils on New Year’s Eve in the country of origin.
11. (Consider raguorbitter greens, which are made from duck.) However, it is recommended that you experiment until you find the pasta and sauce combinations that you enjoy the most.

The key to successfully sautéing whole grain pasta is the same as the key to successfully cooking it: use your taste buds as a guide.

Whole Wheat Pasta Noodles Recipe – Food.com

With or without a pasta machine, you can make delicious 100 percent whole wheat pasta noodles.

NUTRITION INFO

Serving Size:1 (171) g Servings Per Recipe:2 AMT. PER SERVING percent AMT. PER SERVING percent PERFORMANCE ON A DAILY BASIS Nutritional Values: Calories: 479.5 calories from fat: 69 g 15 percent of the population 7.8 g11 percent of the total fat 2.1 g10 percent of total fat is saturated fat. Carbohydrates in total: 86.7 g (28 percent). 12.8 g dietary fiber (51 percent of total) Sugars account for 0.7 g2 percent.

DIRECTIONS

• Combine the flour, eggs, and salt in a large mixing bowl. Slowly add more water as needed. The dough should be firm but not sticky when finished
• Pour the dough out onto a lightly floured board and work it until it has some flexibility
• Allow the dough to rest for 30 minutes to allow it to become more elastic. To make pasta, either stretch out the dough to the required thickness with a rolling pin or run it through your pasta machine. Forming your pasta may be done in a variety of ways. Pasta should be cut into strips. Squares should be cut out, with the sides pushed towards the center. Wrap the mixture around a kabob stick (and let dry). *USE YOUR IMAGINATION*
• Allow for 10-20 minutes of resting time to avoid clumping. Cook fresh pasta for 2-4 minutes (it will float to the top of the pot when it is done)
• Enjoy:)

RECIPE MADE WITH LOVE BY

“Delicious 100 percent whole wheat pasta noodles that can be made with or without a pasta machine,” says the author.

recipes

5606651.jpg A hearty serving of spaghetti that is really good for you. Yes! With these whole-wheat pasta dishes, you can eat well and save money. Whole grains are healthful, fiber-rich carbohydrates that can help you maintain a healthy heart, decrease your chance of developing diabetes, and lose weight, among other things. As an added bonus, all of these dishes may be prepared in 30 minutes or less. Tonight, try a basic mac & cheese, a pesto pasta salad, or a shrimp Alfredo for dinner.

Classic MacCheese

5606651.jpg There are no nefarious components in this dish; just wonderful comfort food. Prepare this super-cheesy mac and cheese in the same amount of time as it takes to prepare the packaged version of the dish. Whole-wheat noodles provide nutrition, while strong Cheddar cheese lends a richness to the dish. The salty sharpness of the cheese is balanced by a generous pinch of black pepper. Advertisement Advertisement

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Chicken SausageOnion Pasta

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Long-Life Noodles with BeefChinese Broccoli

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Vegan Chili Mac

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Pesto Pasta Salad

5492950.jpg This basic pasta salad is transformed into a delectable meal by a creamy pesto sauce.

Adding broccoli to the pasta boiling water just before the pasta is finished cooking is a practical method to quickly cook it so that it turns a vibrant shade of green and softens a little bit before serving. Advertisement Advertisement

Cauliflower Pasta Carbonara

5267667.jpgPureed cauliflower produces a delightful and creamy low-calorie sauce for pasta that is low in calories and high in flavor. This egg-free spaghetti carbonara is tossed with crispy bacon and easy frozen peas, and it’s a delicious and nutritious alternative to traditional carbonara.

One-Pot Greek Pasta

5172229.jpg When it comes to this one-dish Mediterranean pasta recipe, a little bit of Sunday meal prep goes a long way. The pasta is prepared ahead of time and stored in the refrigerator for use in meals throughout the week, but you may use whatever leftover cooked spaghetti you have on hand. The combination of chicken sausage and feta cheese is very delicious in this dish.

Creamy Fettuccine with Brussels SproutsMushrooms

4473508.jpg Brussels sprouts and mushrooms in a sliced form In this autumnal variation of pasta primavera, the sauce cooks rapidly and clings to the pasta. Look for presliced mushrooms to save time in the kitchen. Serve with a tossed green salad on the side. Advertisement

Shrimp Alfredo

5095059.jpgBy adding protein-rich shrimp and whole-wheat noodles instead of white noodles, you can “healthify” a classic fettuccine Alfredo dish and add more fiber to your diet. In this fast and warm supper, we adore the rich flavor of Asiago cheese, but any hard Italian cheese, such as Parmigiano Reggiano or Romano, would work just as well as Asiago cheese.

Vegan Cauliflower Alfredo

4564274.jpg With its unbelievably thick and creamy texture, this simple vegan Alfredo will quickly become a family favorite. Check the ingredient list on your unsweetened almond milk before purchasing it since some brands may include vanilla flavoring even if they are not labeled as such. You’ll need almond milk that doesn’t include any vanilla extract for this recipe.

Lemony Linguine with Spring Vegetables

5147361.jpg Instead of boiling pasta in a large pot of water, this one-pot pasta dish calls for only 3 1/2 cups of water for the whole meal. When the pasta is al dente, most of the water has evaporated, and the remaining liquid has been thickened with the starch that has been cooked off the pasta throughout the cooking process. With a few simple additions such as lemon juice and Parmesan cheese, you can create a delightful smooth sauce. Do you want to use up the vegetables you have in your freezer?

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One-Pot Pasta with Tuna

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Two-Cheese Fusilli with Marinated Tomatoes

4526587.jpg The secret to making this healthy vegetarian spaghetti recipe delicious is to use the freshest and most flavorful ingredients possible. We prefer the full-fat ricotta over the part-skim variety because it has a richer flavor. Combine with a large green salad and a chilled bottle of rosé for a refreshing summer lunch on the deck.

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4784509.jpg A swirl of prepared pesto in this healthy mac and cheese dish adds an immediate burst of flavor and a creamy texture.

If you find broccoli rabe to be too bitter, you may substitute broccolini or normal broccoli. Advertisement

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6249480.jpg Fresh lemon juice, tart sun-dried tomatoes, and zingy pesto come together to create a flavorful skillet supper that is both quick and easy to prepare. You can use whatever quick-cooking protein or vegetable you have on hand to make this 30-minute supper and still have a tasty meal on weeknights when you are pressed for time.

How to make whole-wheat egg pasta

Fresh handmade pasta cannot be compared to the commercial spaghetti that can be found on the shelves of your local store. A lot of people are shocked by how easy it is to create pasta, which only requires two ingredients and is quick to prepare (plus maybe a little water). Because it’s freshly produced, it cooks considerably more quickly as well, taking only 2-3 minutes in salted boiling water. Once you’ve tried fresh pasta, there’s no going back; fresh pasta is just delicious! Using whole wheat flour in this pappardelle pasta recipe not only provides health advantages, but I also believe it tastes better due to the appealing nutty flavor it imparts to the dish.

1. Otherwise, all you’ll need is a rolling pin and a bit more elbow grease to get the job done.
2. Additionally, water will make the dough softer, making it simpler to roll.
3. Make a double batch and freeze it; it will just take a minute longer to cook and will taste just as delicious.
4. Once frozen, store in smaller freezer bags to prevent freezer burn.

how to cook whole wheat pasta recipe

a recipe for how to prepare whole wheat pasta|a method for boiling whole wheat pasta|a method for cooking whole wheat penne pasta|a method for cooking whole wheat penne pasta|with 12 stunning photographs How to cook whole wheat pasta is a step-by-step guide to getting the dish precisely cooked till done. You will learn how to boil whole wheat pasta quickly and simply. The first step in creating a superb pasta meal is to ensure that the pasta is well cooked. The most effective method of cooking whole wheat pasta at home is to use enough of water and a large, deep pan for boiling.

1. As a result, simply cook the pasta until it is 90 percent done.
2. To cook the pasta, bring a big pot of salted water to a boil with 1 teaspoon of salt and 1 tablespoon of olive oil in it.
3. Cook, uncovered, tossing occasionally, until the pasta is cooked, about 15 to 20 minutes.
4. Very small pasta (such as macaroni, fusilli, conchiglie, and penne) can be cooked in 5 to 7 minutes depending on their size.
5. Drain the cooked pasta into a strainer or a colander as soon as it is finished cooking.
6. Drain the water once again and set it aside.
7. Use this cooked pasta right away or within an hour after cooking it.
8. Pasta dishes that are traditional in Italy include whole wheat pasta with tomato sauce and whole wheat pasta in low-calorie white sauce.
9. 1.
10. 2.
11. Ideally, you should cook the pasta with the lid off over a medium to high temperature.

Enjoy The following is a recipe for how to cook whole wheat pasta: how to boil whole wheat pasta, how to cook whole wheat penne pasta, and the best method to prepare whole wheat pasta. Fill up the blanks with your personal message.

How To Cook Whole Wheat Pasta recipe – How to make How To Cook Whole Wheat Pasta

Time required for preparation: Time required for cooking: Makes 3 servings and takes around 30 minutes total. Please show me the forservings. Instructions on how to make whole wheat pasta, with step-by-step images

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Per serving, the nutrient values (Abbrv) are listed.

Energy	229 cal
Protein	6.7 g
Carbohydrates	37.8 g
Fiber	0 g
Fat	5.3 g
Cholesterol	0 mg
Sodium	904.5 mg