Soft, succulent pieces of pasta, there is nothing quite like fresh homemade pasta. Whether you are entertaining guests or just cooking for the family, this whole-wheat pasta recipe is perfect every time.
Box or store-bought pasta has its place in the world. Fresh pasta is perfect for making dinner a little fancier or for that added taste. It is delicious, fresh, and can be made ahead of time. Go on, make a big batch and send some home with your guests in airtight jars as gifts.
If you don’t have a pasta maker (check out the Uno Casa pasta maker), it might be time to invest in one. The difference between dry pasta and fresh whole wheat pasta is that vast. Although you can make pasta by hand and rolling pin, it might just take a little longer and a little more effort.
Perfect Pasta Shapes
If you have ever read a recipe that includes strange or unusual shapes of pasta, you might understand the frustration of not finding that shape in whole wheat, spelt, or whichever variety you prefer in your chosen shape. Making your homemade pasta is the solution; you can make any shape you need.
These are some of the most uncomplicated shapes to make at home.
- Noodles – tagliatelle, fettuccine, spaghetti, linguine, and pappardelle are perhaps the most well-known and the easiest to make noodles at home. Tagliatelle, fettuccine, and linguine are as simple as slicing the pasta dough into ribbons; the only difference is the thickness and width. Spaghetti is usually made with a pasta machine. However, a more rustic bucatini is the hand-rolled cousin of spaghetti.
- Farfalle – These delicious and elegantly shaped pasta pieces are show stoppers. They are perfect for dinner parties. Farfalle might seem a little complicated; they are just pinched squares of pasta dough.
- Fusilli – These twisted corkscrew pasta curls are delicious; they are perfect for saucy dishes. The grooves hold onto sauces well.
Other pasta shapes that are easy to make at home are ravioli and mezzaluna; these stuffed pastas are packed with flavor. Homemade whole wheat pasta is perfect for evenings when you feel like experimenting with stuffed pasta kinds as it holds together rather well.
Whole Wheat Pasta: Made with Love
Whole wheat pasta is sought after in the food community as it is lower in calories and rich in fiber. It is considered healthier than traditional flour pasta, as it is low in carbs and easily digestible. If you are making pasta at home, make sure you measure the ingredients correctly and stick to the ratios to make a bigger batch.
- 1 ½ cups OO flour or semolina
- 1 ½ cups whole wheat flour or spelt
- 1 tsp sea salt
- 4 large eggs
- 1 tablespoon olive oil
- 3 tablespoon water
There are two different methods of making pasta, one by hand and one with a food processor. If using a food processor, place the ingredients in and combine, knead the dough by hand or in a stand mixer with a dough hook attachment, be careful not to over-knead the dough,
Sieve the semolina, whole wheat flour, and salt together in a large bowl stir to combine well. Carefully place the ingredients onto a clean surface. Create a mound out of the flour, and softly put a well in the middle.
Carefully crack the eggs into a dish, remove any pieces of shell from the egg. Pour the eggs into the well of flour, add the olive oil and begin whisking the eggs. Slowly incorporate the flour until it forms a dough. Use your hands to knead the dough until smooth; the dough shouldn’t be sticky or stiff.
To test the readiness of the dough, poke it with your finger; it should spring back slowly. Keep adding extra flour until it reaches the right consistency. Shape the dough into a disk shale and wrap with a damp tea towel or plastic wrap. Set the whole wheat pasta dough aside to rest for 30 minutes.
Ensure you are working on a floured surface. Divide the dough into 4 pieces, and flatten them with a rolling pin. Pass the dough through your pasta maker until it reaches the desired thickness. Cut your pasta into the desired shape.
Allow the dough to be left at room temperature before rolling; if you have stored it in the fridge beforehand, allow it to return to room temperature.
Store prepared pasta in an airtight container in the fridge for later. Toss the fresh pasta in a bit of flour before storing it. Fresh whole wheat pasta can be stored in the refrigerator for up to 2 days or in the freezer for 3 months.
Drop the fresh pasta into a pot of salted boiling water and cook for 2 – 3 minutes, until al dente! Keep a 1/3 cup of the pasta water. Mix the pasta water into your sauce. Toss your pasta into the sauce. Enjoy!