Whole Wheat Or Triticale Flour Noodles Recipes

WHOLE WHEAT OR TRITICALE FLOUR NOODLES

Steps:

• * Use Homemade Noodles (see below) as the base for this variation. * Mix flour, eggs, and 4 tablespoons water into dough, adding more water as necessary to form a ball. Knead on a lightly-floured surface until dough is smooth and nonsticky. Form into ball and let rest for 1 hour under overturned bowl. Roll dough, 1/3 at a time, until very thin on a lightly-floured surface (keep remainder of dough under bowl). Let the rolled dough dry for 20 minutes. Starting at the narrow end, roll each piece of dough like a jelly roll. Cut in width desired. To dry noodles, hang over a rack or lay flat on a lightly-floured cloth or waxed paper. Let rest and dry, turning once, until dough feels like flexible soft leather. It can be used or stored at this point in plastic bags. When using a pasta machine, follow manufacturer's instructions. Substitute for the unbleached flour above:*Proceed as above to make dough roll, cut, and dry.

WHOLE WHEAT PASTA

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.