Whole Wheat Pasta
|Whole-wheat flour||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Eggs||4 , lightly beaten|
|Olive oil||1 Tablespoon|
|Warm water||3 Tablespoon|
1. On a flat surface or in a wide bowl with a wide opening, combine the whole-wheat and all-purpose flours. Make a well in the center and add the eggs, salt, olive oil, and water. Using your hands, 2 wooden spoons, or a wire whisk, work the dough together, gathering the flour from the sides of the well. Keep working the dough until it forms a ball.
2. Turn the dough out onto a lightly floured board, adding more all-purpose flour if needed to keep dough from getting sticky. Work the dough until smooth and satiny; this will take about 10 minutes.
3. Use a pasta machine and feed it through each dial setting until very thin. Then feed the pasta through the cutting rollers of the size you wish fettuccine or tagliatelle.