If you are like my family you love fresh, homemade pasta. So many people think when trying to live a healthier lifestyle pasta is one of the many foods they have to ditch for life. That simply is not true. Whole grains are very, very good for you. They contain complex carbs which is way different than simple carbs. Complex carbs provide you with essential fiber to help keep your digestive system right on track and makes your body work harder to break them down. The harder your body works, the more calories it burns. Simple carbs like the ones found in white flour are the bad ones that break down very fast and once they do turn into simple sugars. So remember not all carbohydrates are the same. When eating grains always stick with Whole grains. My whole wheat pasta dough is pretty easy to make and this dough recipe makes about 18ozs. It can be stored in the freezer for 2 months or completely dried and last for several months in an air tight container. I will be explaining how to make this by hand, but if this is your first time I would recommend investing in a pasta maker as it is fool proof.
In either a bowl or stand mixer add the flour and eggs, begin to mix, knead. Take the water and 1 tablespoon at a time drizzle it over the dough, keep mixing until a ball of dough is formed. Knead for 10 mins really working it. The more it is kneaded the easier it is to work with. Let sit for 5 mins to rest.
Cut your dough into 4 pieces. Sprinkle some flour over a cutting board and roll out 1 dough piece at a time. If using a pasta maker follow manufacturer instructions. Once rolled out into a thin rectangle let sit 5 mins. Cut into thin, long strips.
Once cut either transfer to a floured cookie sheet or a pasta hanging rack. If you plan on freezing it let sit for 1 hour then carefully wrap together. If wanting to dry completely it will need to sit about 8-12 hours. I usually will make the evening before after dinner and let dry all night. If you would like to make bow ties just cut the dough into a small , long rectangle grab the middle and squeeze together.
If you would like to make rigatoni get a thick wood crafting stick, flour it , cut the dough into long rectangles and carefully wrap the dough around the crafting stick. Don’t push to hard to seal, just brush water around the edges of the dough before wrapping. Once wrapped gently pull it off and lay flat to dry.
There you have it, homemade whole wheat pasta. Have you tried it? Let me know what you think!