Whole Wheat Or Triticale Flour Noodles Recipes

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.

WHOLE WHEAT PASTA NOODLES

Steps:

• Mix together the flour, eggs, and salt.
• Add water as needed slowly. Dough should be firm, but not sticky.
• Pour dough out on a lightly floured surface until it has elasticity to it.
• Cover and let it sit for 30 minutes to relax the dough.
• Roll dough out to your desired thickness with a rolling pin or place in your pasta machine.
• There are different ways to form your pasta: Cut pasta in strips. Cut in squares, pushing sides towards the center. Wrap around a kabob stick (and let dry). *BE CREATIVE*
• Let it sit for 10-20 minutes to avoid clumping.
• Cook fresh pasta for 2-4 minutes (it will float to the top when finished).
• Enjoy :).

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.

WHOLE WHEAT OR TRITICALE FLOUR NOODLES

Steps:

• * Use Homemade Noodles (see below) as the base for this variation. * Mix flour, eggs, and 4 tablespoons water into dough, adding more water as necessary to form a ball. Knead on a lightly-floured surface until dough is smooth and nonsticky. Form into ball and let rest for 1 hour under overturned bowl. Roll dough, 1/3 at a time, until very thin on a lightly-floured surface (keep remainder of dough under bowl). Let the rolled dough dry for 20 minutes. Starting at the narrow end, roll each piece of dough like a jelly roll. Cut in width desired. To dry noodles, hang over a rack or lay flat on a lightly-floured cloth or waxed paper. Let rest and dry, turning once, until dough feels like flexible soft leather. It can be used or stored at this point in plastic bags. When using a pasta machine, follow manufacturer's instructions. Substitute for the unbleached flour above:*Proceed as above to make dough roll, cut, and dry.