Whole Wheat or Triticale Pasta
|Toasted wheat germ||1⁄4 Cup (4 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs) (Additional, For Kneading, Rolling, And Cutting)|
On a work surface or in a large bowl, combine flour and wheat germ.
Mound flour on work surface and make a well in center.
Break eggs into well.
With a fork, beat eggs lightly and stir in 2 tablespoons of the water.
Using a circular motion, begin to draw flour from sides of well.
Add 1 more tablespoon of the water and continue mixing until flour is moistened.
If necessary, add more water, a little at a time.
When dough becomes stiff, use your hands to finish mixing.
Pat into a ball and knead a few times to help flour absorb liquid, Clean and lightly flour the work surface.
If you have a manual or electric pasta machine, knead dough by hand for 5 to 10 minutes, or until no longer sticky, before using machine.
Sprinkle with flour, if needed.
If you plan to use a rolling pin, knead by hand for 10 to 15 minutes or until smooth and elastic.
Cover and let rest for 20 minutes.
With pasta machine or by hand, roll out one-fourth of the dough at a time to desired thinness.
Keep unrolled portion covered.
This dough is best when rolled slightly thicker than all-purpose flour dough.
If using a machine, stop rolling at third from thinnest setting for all pasta shapes.
If rolling by hand, you'll find dough stiff, but try to roll each portion into 1/16-inch-thick rectangles.
Dough makes excellent noodles for lasagne even when rolled thicker.
When all dough is rolled, cut strips into desired shapes by machine or by hand.
Machine-rolled dough makes about 3 1/2 cups cooked pasta when machine-cut into medium-wide noodles, or about 25 pieces lasagne or cannelloni.
Yield of hand-rolled pasta may vary.