Wednesday, December 22, 2010

Homemade Whole Wheat Pasta

I was feeling adventurous yesterday. Or maybe it had more to do with the fact that we have an empty fridge and I didn't feel like going to the store. Of course, I never really feel like going to to the store. But I guess that is just life. 

I have always wanted to try making my own pasta. But, it just never happened. I thought that to do it right I needed a pasta machine or else it would be super complicated and take more time than it was worth. But, with some extra spaghetti sauce, no packaged noodles, and no other better ideas for dinner... I decided to give it a go. 

Surprisingly, it didn't take that long at all. I had a lot of fun making them, and yeah, the noodles were really really good. 

Start off with 2 cups of whole wheat flour ( I used King Arthur's 100% Whole Wheat) and 1/2 teaspoon of salt. Make a well in the center and crack in two eggs. Add in 2 Tablespoons of olive oil. Mix around with your hands and then knead for 4-5 minutes until smooth and elastic. You may need to add water to get it to the right consistency. With 2 cups of flour I had to use about 1/4 cup water to get it right. 

Roll it out as thin as you can. It will be hard to get it thin if you are trying to roll it out all at once. The gluten is activated during kneading causing it to shrink back when you try to roll it. If you get frustrated just let it sit for 5-10 minutes and the gluten will relax enough for you to roll it out thinner. It may take letting it relax two or three times to get it as thin as you want. It worked out for me because I was working on make the sauce while it rested. 

Roll it up into a log and with a sharp knife cut it into small rolls. Like you would make cinnamon rolls. 

Unroll and eat it right away or let it dry and eat it later. 

They were really tasty and they tasted just as good as leftovers the next day. 

100% Whole Wheat Pasta
Serves 3-4
2 cups whole wheat flour
1/2 teaspoon salt
2 eggs
2 Tablespoons olive oil
Water as needed

Measure out flour and salt into bowl. Make a well in the center and add olive oil and eggs. Mix until well blended. Add water if needed until the dough comes together. Knead until smooth and elastic. Let rest for a few minutes then roll out. As you roll you may need to let it rest a few more times for 5-10 minutes each time. When it is as thin as you can get it, roll it up into a log and cut thin slices. Unroll the noodles and let dry or cook right away. 
To cook: Bring a large pan of salted water to a boil. Dump in the fresh noodles. Only leave them in there for a few seconds. Drain off the water and serve with sauce or toppings of choice.  

This post is a part of Tuesday Twister over at GNOWFGLINS.

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