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Place the whole wheat flour, bread or all-purpose flour, eggs, water and salt into a stand mixer.
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Attach a flat beater and mix on low speed (2) for 30 seconds.
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Attach the dough hook and mix/knead on low speed until a ball forms and the dough is smooth and elastic.
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This usually takes 2 to 4 minutes.
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Remove the dough and knead by hand for a minute or two.
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If you don't have a stand mixer mix until a ball forms and knead for 10 to 20 minutes until you achieve a smooth and elastic ball of pasta.
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Cover with plastic wrap and rest for 10 to 20 minutes (or longer in the refrigerator).
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Process using a hand pasta roller at the thickest setting, fold and run it through again.
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Repeat until the pasta is smooth and elastic.
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Then set to a progressively thiner setting until the desired thickness and cut as desired.
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Or use a pasta roller attachement (eg.
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KitchenAid mixers) according to their directions.
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No pasta roller, no problem it just needs some more elbow grease.
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Roll out portions using a rolling pin as thin as desired.
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Flour well, roll/fold up the resulting sheet and cut into noodles using a chef's knife.
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Hang noodles to dry if desired.
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Once dry it can be frozen for up to 6 months.
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This recipe can be easily doubled to make about 1 1/2 pounds of fresh pasta.
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This recipe makes for perfect whole wheat ravioli and lasagna noodles as well.
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The whole wheat flour seems to take a bit longer to cook than white flour pasta which helps prevent the pasta from becoming too mushy in baked dishes.
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To prepare cook in salted boiling water for about 5 or 6 minutes until al dente.
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Do not put oil in the water (although it helps prevent boil overs) as it will coat the pasta and prevent the sauce from sliding off the noodles.
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Drain well, and top with your favorite sauce.
