Fresh Whole-Wheat Pasta

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Fresh Whole-Wheat Pasta

 

Yields: 2 lb (1kg) fresh pasta

 

3 cups whole-wheat flour combined with 1 cup flour or unbleached

all-purpose flour

5 extra large eggs

2 tbsp olive oil

 

Combine the flours and salt, if using, directly on a large pastry board or

smooth work surface. Make a well in the center of the flour.

Lightly beat the eggs with olive oil and pour the mixture into the well.

Using a fork, gradually draw in the flour from the inside wall of the well.

Beat gently in a constant direction to prevent air

pockets from forming. Use your free hand to protect the outer wall until the

wet mixture is well integrated. When the mixture becomes

too stiff to work with a fork, scrape the dough from the fork into the well

and continue forming the dough with your hands. Draw in the flour

very gradually from the bottom of the wall, again being careful to keep air

out of the dough and prevent air pockets from forming.

Continue forming the dough into a very soft ball. It should be firm

enough to handle, but soft and very pliable. If there is too much flour to

be absorbed, do not use it all.

 

Conversely, work in a little more flour if necessary. The perfect

consistency is soft but not

sticky, responsive to being touched and worked with. Using the heels of your

hands, flatten the dough ball and knead it from the middle

outward, folding it in half after working it each time. Knead both sides,

maintaining a round shape, for about 14 minutes, until the

dough is even and elastic. Cover the dough with an inverted bowl or plastic

wrap and let it rest for 15 minutes, or up to 3 hours.

 

Mixing Dough in a Food Processor

 

Pasta dough can be mixed in a food processor. Place the dry ingredients in

the bowl. Combine the eggs, oil, if using, salt, and any other flavoring

such as tomato paste separately, then pour into

the bowl. Turn the machine on and process until a ball is formed and the

ingredients are well mixed. If the mixture is to dry to form a

ball, add a little water and pulse once.

 

Note: Cut the dough using a spaghetti-cutting attachment or cut it into

tagliatelle noodles.