Introduction
Fresh wheat pasta is tender, flavorful and far more satisfying than the dried packaged kind. Making it at home takes only a few ingredients and a little patience, and the result is a healthier, fiber-rich meal you can customize to your taste.
Ingredients You Need
You need whole wheat flour, eggs, a pinch of salt and a splash of olive oil. For a lighter texture, replace a portion of the whole wheat flour with all-purpose or semolina flour. A small amount of water may be needed to bring the dough together.
Making the Dough
Pour the flour onto a clean surface and form a well in the center. Crack the eggs into the well, add the salt and oil, then gradually pull the flour inward with a fork until a shaggy dough forms. Knead for eight to ten minutes until smooth and elastic.
Resting the Dough
Wrap the dough tightly and let it rest for 30 to 60 minutes at room temperature. Resting relaxes the gluten, making the dough easier to roll and giving the finished pasta a better bite.
Rolling and Cutting
Divide the dough into portions and roll each one thin with a rolling pin or pasta machine. Dust lightly with flour, then cut into fettuccine, tagliatelle or short strips. Whole wheat pasta is best rolled slightly thicker than white pasta to prevent tearing.
Cooking Fresh Pasta
Boil the pasta in generously salted water for two to four minutes. It is ready when it floats and feels tender with a slight chew. Drain and toss immediately with your favorite sauce.
Storage Tips
Dry the pasta on a rack for an hour, then refrigerate for up to two days or freeze in small nests for up to two months.
Final Thoughts
Homemade wheat pasta rewards you with superior taste and texture. Once you master the basic dough, try adding spinach, herbs or spices for creative variations.