So I’ve been wanting to make some wheat pasta since my new pasta machine attachments arrived some time ago. I did a lot of looking on thee web of what people had success with and decided I would go with a 50-50 Whole Wheat/White Flour Mix. I still choose the healthier option of omitting the egg yolks and this pasta turned out just wonderful!
People might think it’s ambitious to make your own pasta, but it really is quite simple if you have the right tools. I love my Kitchenaid and especially the pasta tools! chose a Rigatoni shaped noodle because I wanted to prepare a baked dish that would soak up the red sauce!
Makes 2 lbs.
6 Egg beaters
2 Cups Wheat Flour
2 Cups all purpose Flour
1 Tablespoon Olive Oil
2 teaspoons Kosher Salt
In Mixer, combine the two types of flour with the salt. While the mixer wand is turning, slowly pour in eggs and olive oil. Mix with wand until Ball forms. If a ball does not form, add one teaspoon of water at a time until one does, but be careful not to make it too wet. Remove and press all loose flour into the ball. Knead by hand and use wand on mixer for a minute or two
Place into bowl and cover with a wet flour sack towel and allow to rest for 30 minutes
Form small balls – just a bit larger than a golf ball and load the hopper.
Make the pasta shape of your choice and dry.
Drop into salted boiling water and cook AL-dente’ for 3 minutes (I planned to bake the pasta further with red sauce) Pasta will float when done. Taste a noodle to determine your likeness for texture.
Serve in your favorite dishes! Rigatoni pasta dish will follow!