Whole Wheat Pasta Marinara 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.

PASTA DOUGH #3, WHOLE WHEAT PASTA

Steps:

• In a large glass bowl and with a wooden spoon mix together the flours and salt.
• Make a well.
• Whisk together the eggs and water, and pour into the well and begin to mix well until a ball is formed.
• Turn out onto a floured board and knead for 20 turns.
• Wrap in waxed paper and let rest for 30 minutes.
• Cut to manageable shape and follow directions for a manual pasta machine or roll out to desired thickness and cut to desired shape.

WHOLE-WHEAT PASTA WITH GARLIC AND OLIVE OIL

Steps:

• Bring a large pot of water to a boil; add 1 teaspoon salt and the pasta. Return to a boil, and cook according to package instructions until al dente. Drain.
• Meanwhile, heat oil in a large skillet over medium-low heat until hot but not smoking. Add garlic, and cook, stirring constantly, until golden, about 3 minutes. Stir in red-pepper flakes and parsley. Remove from heat.
• Add pasta and remaining teaspoon salt to skillet. Toss until pasta is well coated. Transfer to a bowl, and sprinkle with zest and more parsley.

WHOLE WHEAT PASTA WITH ROASTED HEIRLOOM CHERRY TOMATO SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking trays with aluminum foil, raising the sides so the foil creates a boat. This will prevent juices from leaking onto the trays, allowing for easier cleanup.
• Smash garlic cloves and remove peel. Halve all the tomatoes.
• Divide garlic, tomatoes, and shallots among the prepared baking sheets. Coat with olive oil, salt, and pepper; give a toss with your hand to ensure even coverage. Flip all tomatoes so their cut-sides are up.
• Place trays into the preheated oven and roast for 30 minutes, stirring and rotating trays halfway through. Remove from the oven and transfer vegetables and any accumulated juices to a bowl to cool.
• Place 3/4 of the cooled, roasted vegetables in a blender and puree until smooth. Transfer to a heavy-bottomed pan over low heat with remaining roasted vegetables and juices. Stir in beans, Parmesan cheese, basil, and balsamic vinegar; bring to a simmer.
• While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve 1 cup cooking water.
• Add pasta to the sauce in batches, coating it well with sauce before adding more and drizzling in cooking water to bind the sauce to the pasta as you go. Serve immediately.

WHOLE WHEAT PASTA WITH SEAFOOD & VEGGIES

Steps:

• Boil water and add pasta.
• Saute scallops/shrimp with oil and garlic.
• Add sundried tomatoes along with chopped vegetables, spinach leaves, marinara sauce, seasoning and basil leaves and cook until soft and tender.
• Drain pasta and mix in the stir fry marinara sauce and top with shredded parmesan cheese.