(8 votes, average: 4.88 out of 5)
Loading...Ingredients
Scale
- ¾ cup white whole wheat flour
- 2 cups semolina flour
- About 1 cup water (may take more or less than this amount)
- Pinch salt
- 1 teaspoon extra virgin olive oil
Instructions
- Place the flours in a mixing bowl and stir with fork until smooth.
- Add the water, just a little bit at a time, working and kneading it in with your hands, until you create a cohesive dough that is slightly sticky to the touch.
- Remove the dough from the bowl and let it rest for 10 minutes.
- Flour your surface, and cut the dough into 10 sections.
- Use a pasta machine to roll out the sections of dough and cut it, according to product directions. If you do not have a pasta machine, roll out the sections of dough using a pastry roller on a floured surface and slice it with a knife into the desired shapes, such as thin strips for fettucini. You can also leave the dough in long sheets to make lasagna, or ravioli by layering two long sheets of dough with fillings between, then slice and form into ravioli.
- Fill a large pot with water, adding salt and olive oil. Bring to a boil.
- Add pasta and cook 2-4 minutes, just until tender, drain, and serve immediately.
Notes
This recipe makes 10 small servings, or about 5 hearty servings. If you do not plan on using all of pasta in one batch, place the uncooked pasta in an airtight container, refrigerate, and prepare it within one week, following steps 6-7.
Nutrition
- Serving Size: 1