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Whole Wheat Pasta

Italian.Chef's picture
  Whole-wheat flour 1 Cup (16 tbs)
  All purpose flour 2 Cup (32 tbs)
  Eggs 4 , lightly beaten
  Salt 1⁄2 Teaspoon
  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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1769 Calories from Fat 352

% Daily Value*

Total Fat 40 g61.2%

Saturated Fat 9.1 g45.4%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 1263 mg52.6%

Total Carbohydrates 287 g95.6%

Dietary Fiber 22.6 g90.4%

Sugars 2.7 g

Protein 69 g137.6%

Vitamin A 19.7% Vitamin C

Calcium 19% Iron 113.3%

*Based on a 2000 Calorie diet

Whole Wheat Pasta Recipe