Whole Wheat Pasta

Name: Whole Wheat Pasta
Yield: About 450 g (1 lb), serves 4
Ingredients: 150 g (1¼ cups) whole wheat flour; 150 g (1¼ cups) all-purpose or "00" flour; 3 large eggs; 1 Tbsp olive oil; ½ tsp fine sea salt; 1-2 Tbsp water (as needed)

Nuttier and heartier than regular pasta, with more fiber and a toothsome chew.

About 450 g (1 lb), serves 4

Yield

50 minutes

Time

Same as fresh egg pasta.

Keeps

Nuttier and heartier than regular pasta, with more fiber and a toothsome chew.

Ingredients

150 g (1¼ cups) whole wheat flour
150 g (1¼ cups) all-purpose or "00" flour
3 large eggs
1 Tbsp olive oil
½ tsp fine sea salt
1-2 Tbsp water (as needed)

Method

Combine both flours on your work surface and make a well. Add eggs, oil, and salt. Incorporate flour as described in the Fresh Egg Pasta recipe.
This dough will feel drier and rougher than white-flour pasta. If it won't come together, add water 1 teaspoon at a time.
Knead for 10 minutes — it takes a bit longer to become smooth because of the bran in the whole wheat flour.
Wrap and rest 30-45 minutes (longer rest helps with whole wheat).
Roll and cut as desired. Whole wheat pasta is best slightly thicker — don't roll it quite as thin as white pasta.
Cook 3-4 minutes in boiling salted water.
*Storage:** Same as fresh egg pasta.

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