Homemade Whole Grain Pasta Recipe
This homemade whole grain pasta is really easy to make. It has a tender yet chewy texture that is perfect for spaghetti, fettuccine and more.
Servings: 4 servings
Calories: 379kcal
Ingredients
- 2 cups (280 g) durum wheat flour semolina flour
- ½ teaspoon sea salt
- 2 large (100 g) eggs
- 4 tablespoons (60 g) water
- 2 teaspoons (8 g) olive oil
Instructions
- In a large mixing bowl stir 2 cups durum wheat flour and ½ teaspoon sea salt together.
- In a small bowl combine 2 large eggs, 4 tablespoons water and 2 teaspoons olive oil.
- Make a well in the flour and add the liquid. Using a fork, start stirring in the center and slowly move outwards to incorporate more flour, stir until no liquid remains visible.
- Dump the mixture onto a clean and dry surface, knead until the dough comes together. If it feels really dry add a few drops of water and if it is too wet dust it with flour.
- Knead the dough for 4-6 minutes or until it becomes smooth and elastic.
- Shape the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes or up to 24 hours.
- Remove the dough from the refrigerator and cut into 4 equal pieces. Keep the pieces covered until you’re ready to roll them.
- Working with 1 piece of dough at a time, press into a rectangle about ¼ inch thick.
- For a pasta roller: Open your pasta roller to the widest setting and run the dough through. Fold the dough in thirds to create straight sides. Run through the roller again. Tighten the roller 1 setting after each pass until you reach your desired thickness (dust with flour as needed).
- Rolling by hand: on a floured surface using a rolling pin (a heavy duty one makes the process easier), start rolling the dough out into a longer, wider rectangle, pick the dough up, turn it over and re-flour the surface several times to keep it from sticking to the surface. Roll until it reaches your desired thickness.
- Cut into desired type: Use the pasta sheets as is for lasagna, ravioli, etc or cut into desired length before cutting into spaghetti, fettuccine, or pappardelle.
Notes
You can substitute the flour straight across BY WEIGHT for Kamut (khorasan), hard white wheat, hard red wheat or spelt.
Nutrition
Serving: 1serving | Calories: 379kcal | Carbohydrates: 68g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 329mg | Potassium: 448mg | Fiber: 4g | Vitamin A: 135IU | Calcium: 47mg | Iron: 4mg