Homemade Whole Wheat Pasta

1. 1

   Combine the flours and mound the mixture on a clean counter.

2. 2

   Combine the eggs, water, salt, and oil.

3. 3

   Make a large well in the center of the mound and slowly pour in the egg mixture a little bit at a time.

4. 4

   Mix the flour with the wet ingredients until all of the wet ingredients are absorbed.

5. 5

   Do not force the dough to use all the flour, just take as much as needed to incorporate all the wet ingredients.

6. 6

   Knead the dough for at least 10 minutes.

7. 7

   (or combine in a food processor with 10 turns).

8. 8

   Cover the dough in plastic wrap and place in the refrigerator for 1 hour.

9. 9

   Divide the dough into four equal pieces.

10. 10

    On a well-floured surface, roll out each piece into a thin sheet, one at a time.

11. 11

    The dough should be about 1/8 inch thick, thin enough to detect the outline of your hand.

12. 12

    Cut the dough into strips of desired thickness.

13. 13

    Let the strips dry on a pasta dryer (or a homemade pasta dryer!)

14. 14

    for at least 2 hours.

15. 15

    Note: Fresh pasta takes much less time to cook.

16. 16

    Check the pasta as soon as 4 minutes of boiling.

* Per serving · 4 servings · Values may vary.

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