Fresh Whole Wheat Egg Pasta Recipes

FRESH EGG PASTA

Steps:

• In a food processor, pulse together flour and salt. Add eggs, yolks and oil and run the machine until the dough holds together. If dough looks dry, add another teaspoon olive oil. If dough looks wet, add a little flour until dough is tacky and elastic.
• Dump dough onto a work surface and knead briefly until very smooth. Wrap in plastic and rest at room temperature for 1 hour or in the fridge overnight. (If pressed for time, the dough can be used after a 30-minute rest; just note that it would be slightly harder to roll out.)
• Cut the dough into 4 pieces, keeping them covered with plastic wrap or a dish towel when not in use. (If you're rolling the dough out by hand, rather than using a pasta machine, cut it into 2 pieces instead.) Using a pasta roller set to the thickest (widest) setting, roll one piece of dough out into a sheet. Fold the sheet in thirds like a letter and pass it through the machine 2 more times on the same setting.
• Reduce the setting, and repeat rolling and folding the dough, passing it through the machine 2 or 3 times before going to the next setting. For pappardelle and fettuccine, stop rolling when the dough is about 1 or 2 settings wider than the thinnest one on your roller. For lasagna noodles, and for ravioli and other stuffed or filled pasta, go to the thinnest setting. (To roll dough by hand, see note below.)
• Shape the pasta. For pappardelle, cut rolled pasta into 1-inch-wide strips. For fettuccine, run the rolled sheets through the fettuccine setting on your roller. Place cut pasta on a flour-dusted sheet tray and cover with a dish towel while rolling and cutting the remaining dough. Make sure to sprinkle flour over the cut pasta before you place another layer on top. If not using immediately, cover the sheet pan with a dish towel to keep the dough supple.
• Bring a large pot of well-salted water to a boil, add fresh pasta and boil for 1 to 3 minutes, depending on thickness of the pasta. Drain well.

FRESH WHOLE WHEAT EGG PASTA

Steps:

• Thoroughly sift together white whole wheat flour, semolina flour, and pinch of salt.
• On a clean surface, make a mountain out of flour mixture then make a deep well in center.
• Break the eggs into the well and add olive oil.
• Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well.
• When mixture becomes too thick to mix with a fork, begin kneading with your hands.
• Knead dough for 8 to 12 minutes, until it is smooth and supple.
• Dust dough and work surface with semolina as needed to keep dough from becoming sticky.
• Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
• Roll out dough with a pasta machine or a rolling pin to desired thickness.
• Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli.
• Bring water to a boil in a large pot, then add 4 teaspoons salt.
• Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness.
• Drain immediately and toss with your favorite sauce.

WHOLE WHEAT PASTA

Steps:

• Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
• Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.

EASY WHOLE WHEAT PASTA WITH ROASTED EGGPLANT AND TOMATOES

Steps:

• Preheat oven to 450 degrees. In a medium (11-by-15-inch) roasting pan, combine eggplant, onion, tomatoes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and oil; toss well to coat. Roast until tender, tossing mixture halfway through, about 30 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
• Add roasted eggplant mixture, olives, and Parmesan. Toss to coat, adding 1/4 to 1/2 cup reserved pasta water, if desired. Serve immediately, sprinkled with more cheese.

WHOLE WHEAT EGG NOODLES OR SPAGHETTI NOODLES

Steps:

• Mix together the eggs and flour. If you have a mixer with a dough hook, mix the dough until it looks smooth (about 2 min). You don't want the dough to be sticky, so add all-purpose flour a little bit at a time if sticky or add a little water if too dry.
• If you don't have a mixer with a dough hook, knead dough on the counter dusted with flour to get the same results (it will take a while). You can also use your bread machine, but you'll have to reference the instruction book.
• Let dough sit 30 min (covered) to allow gluten to develop.
• With Pasta Machine: Run through a pasta machine per manufacturer's instructions. I have a Marcato Atlas 150 and roll it to a thickness of "4" for soup noodles or "5" for spaghetti noodles.
• Without a pasta machine, roll out on a floured counter top with a rolling pin to 1/8 inch thick. Cut into 1/4" strips with a knife.
• Cut to desired length.
• Add to boiling water or broth and boil until tender (3-5 min). Really good to add to boiling chicken noodle soup!
• Boil all the noodles and store extra noodles in Ziploc baggies in the freezer for quick future meals.