HOMEMADE WHOLE WHEAT PASTA
"The addition of whole-wheat flour to these buttery noodles pumps up the nutrition and fiber of this special side dish." Paula Young - Tiffin, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flours and 2 teaspoons salt. Make a well in the center. Whisk the eggs, 1/2 cup water and oil; pour into well. Stir together, forming a dough. Cover and let rest for 10 minutes., Turn dough onto a floured surface; knead 8-10 times. Divide into fourths. Roll each portion into a 14x12-in. rectangle. Cut widthwise into 1/2-in. strips; cut strips into 6-in. lengths. Let noodles rest on a clean towel for at least 1 hour., In a Dutch oven, bring remaining water to a rapid boil. Add noodles; cook for 8-10 minutes or until tender. Drain. , In the same pan, cook the butter over medium heat for 3-4 minutes or until golden brown. Add the noodles, pepper and remaining salt; toss to coat.
Nutrition Facts : Calories 162 calories, Fat 6g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 341mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
WHOLE WHEAT PASTA
Fresh, healthy and very delish... I sometimes make this the traditional style, and when in a hurry, I throw all the ingredients into my mixer, with the kneading hook.
Provided by Gia
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
- Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 68.8 g, Cholesterol 186 mg, Fat 8.6 g, Fiber 6.8 g, Protein 17.3 g, SaturatedFat 2.1 g, Sodium 293.2 mg, Sugar 0.7 g
WHOLE WHEAT PASTA NOODLES
Make and share this Whole Wheat Pasta Noodles recipe from Food.com.
Provided by jessmill101
Categories Grains
Time 4m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Mix together the flour, eggs, and salt.
- Add water as needed slowly. Dough should be firm, but not sticky.
- Pour dough out on a lightly floured surface until it has elasticity to it.
- Cover and let it sit for 30 minutes to relax the dough.
- Roll dough out to your desired thickness with a rolling pin or place in your pasta machine.
- There are different ways to form your pasta: Cut pasta in strips. Cut in squares, pushing sides towards the center. Wrap around a kabob stick (and let dry). *BE CREATIVE*
- Let it sit for 10-20 minutes to avoid clumping.
- Cook fresh pasta for 2-4 minutes (it will float to the top when finished).
- Enjoy :).
PASTA DOUGH #3, WHOLE WHEAT PASTA
Make and share this Pasta Dough #3, Whole Wheat Pasta recipe from Food.com.
Provided by Diana Adcock
Categories European
Time 49m
Yield 1 pound (there about), 8 serving(s)
Number Of Ingredients 5
Steps:
- In a large glass bowl and with a wooden spoon mix together the flours and salt.
- Make a well.
- Whisk together the eggs and water, and pour into the well and begin to mix well until a ball is formed.
- Turn out onto a floured board and knead for 20 turns.
- Wrap in waxed paper and let rest for 30 minutes.
- Cut to manageable shape and follow directions for a manual pasta machine or roll out to desired thickness and cut to desired shape.
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- In a medium, wide bowl, stir together flour and salt with a fork. Make a well in center of mixture and pour in eggs. With fork, gently begin to whisk flour from the inside wall of the well into the eggs. Continue gradually whisking in more flour until mixture forms a firm dough. Turn dough out onto a work surface and knead until smooth and no longer sticky, adding additional flour if needed, 4 to 5 minutes. Wrap dough in plastic wrap and let stand at room temperature for 30 minutes.
- Unwrap dough and divide into 4 equal portions. Working with 1 portion at a time (cover remaining dough to keep it from drying out), pass dough through a pasta machine on widest setting. Continue moving thickness gauge to narrower settings, passing dough through rollers once at each setting. Stop on thickness level of 4 or 5. Alternately, roll each portion of dough as thin as possible on a sheet of parchment paper. Repeat with remaining dough, dusting lightly with flour if dough starts to stick. Cut rolled dough into ½-inch thick ribbons.
- Bring a large pot of water to a boil. Add pasta, stirring gently once or twice to separate strands. Cook until al dente, about 5 minutes. Drain and serve at once.
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