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Homemade Whole Wheat Pasta

Whole Wheat Pasta (hand made)

Yield: 2 to 4 servings depending on use

Prep Time
35 minutes
    Cook Time
2 minutes
       
Print Recipe      
2 fork recipe Whole Wheat Pasta

Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.

Yes, whole grain carbohydrates are good for you, they provide fuel for your brain and nervous system as well as energy for your entire body. You can buy whole grain pasta at the store, but pasta is fun to make yourself if you have the time. This is a healthy and relatively easy recipe for making simple noodles for fettuccine or lasagna, even if you do not own a pasta machine.

Instructional images follow the recipe.

Ingredients:

Ingredients::

Special Equipment:

 

Preparation Method:

Mixing the dough:

Add the flour to a large bowl and stir the ground flaxseed into the flour. Add 1/3 cup of water and mix with a fork until small lumps form. Use your hands to mix the dough until it comes together.

If the dough is too dry and doesn't come together, add an extra tablespoon of water and continue mixing. Add additional tablespoons of water as needed until you have a soft dough that is not sticking to your hands. Once the dough comes together, wrap the dough in plastic wrap and let it sit on the counter for 15 minutes to hydrate the flour.

Kneading the dough:

After the dough has rested, lightly flour your work surface and remove the dough from the plastic wrap. Place the dough on the dusted work surface and lightly dust the top of the dough with a flour. Begin kneading the dough by rolling it from the base of your fingers to the bottom of your palm (see photos).

Turn the dough 1/4 turn after rolling it on the palm of your hand and continue this kneading process for about 5 minutes.

The dough should feel soft but not sticky. If the dough feels too hard and dry, wet your hands and continue kneading until the dough is soft. If the dough is too wet and sticky, continue dusting the work surface with flour until the dough is soft but no longer sticky.

Once you have kneaded the dough for about 5 minutes, and the dough is soft but not sticky, wrap the dough in the plastic wrap again and let it rest for at least 5 minutes on the counter or up to 24 hours in the refrigerator.

Rolling and cutting the noodles:

If you have a pasta roller, roll the dough to the desired thickness and cut into the desired shape.

If you do not have a pasta roller, lightly flour your work surface and press the dough into a square. Use a rolling pin to roll the dough into a large thin sheet about 17 inches square, about 1/8 inch thick, dusting with flour as needed. (See images below)

If using the noodles for lasagna, use a knife to cut the dough into 4 inch wide noodles.

For fettuccine or spaghetti type noodles, generously dust the top of the dough with flour, flip the dough over and generously dust the other side with flour so the dough does not stick to itself when you are cutting the noodles.

Fold the dough in half, and then in half again (see image below). Use a knife to cut noodles to the desired thickness Once all of the noodles are cut, use your fingers to separate into individual noodles and lightly dust with flour.

To cook the noodles, bring a large pot of water to a rolling boil. Add the noodles and cook for about 2 to 3 minutes. Add your favorite pasta sauce to the noodles and enjoy.

Gather ingredients (mise en place)

{image: Whole wheat pasta 01}

Stir the ground flaxseed into the whole wheat

{image: Whole wheat pasta 02}

Add 1/3 cup of water

{image: Whole wheat pasta}

Stir with a fork until the water is mostly absorbed.

{image: Whole wheat pasta}

If the dough is too dry, add and extra water 1 tablespoon at a time and mix with your hands.

{image: Whole wheat pasta}

The dough should be soft, but not sticky.

{image: Whole wheat pasta}

Wrap the dough in plastic wrap and let it rest for at least 15 minutes.

{image: Whole wheat pasta}

Flour your working surface and begin to knead the dough.

{image: Whole wheat pasta}

To knead the dough, roll the dough from the base of your fingers to the bottom of your palm.

{image: Whole wheat pasta}

Turn the dough 1/4 turn and continue to knead the dough by rolling the dough from the base of your fingers to the bottom of your palm.

{image: Whole wheat pasta}

Continue to turn the dough 1/4 turn after rolling it each time and follow this process to knead the dough for about 5 minutes.

{image: Whole wheat pasta}

Wrap the dough in plastic wrap and let it rest on the counter for at least 5 minutes. This will help relax the dough so it can be rolled out more easily.

{image: Whole wheat pasta 12}

Liberally dust your work surface with flour, and dust the top of the dough, pressing it into a rectangle or square.

{image: Whole wheat pasta 13}

Use a rolling pin to roll the dough into a square

{image: Whole wheat pasta 14}

Roll the dough into a 17 inch square (about 1/8 inch thick)

{image: Whole wheat pasta 15}

Generously dust the pasta dough with flour so it doesn't stick to itself and fold the dough into quarters.

{image: Whole wheat pasta 16}

Slice the dough into the desired thickness.

{image: Whole wheat pasta 17}

Use your fingers to separate the dough into noodles

{image: Whole wheat pasta 18}

Enjoy!

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