"Fresh, healthy and very delish... I sometimes make this the traditional style, and when in a hurry, I throw all the ingredients into my mixer, with the kneading hook." — Gina
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1 1/2 cups
1 1/2 cups
whole wheat flour
By simply following the recipe, this dough was never going to come together. I had to add water to it before it would stay together enough for me knead it. After that, it was all uphill. It came together very nicely, rolled out beautifully through my pasta maker and was delicious mixed with asparagus, mushrooms and shrimp.
I couldn't get the dought to come together, no matter how long I worked at it. Then I checked a package of store bought whole wheat noodles and found this receipe has: 8.6 g. fat, store: 3 g. this recipe:Cholesterol 212 mg, store: 5.5 mg, this recipe: Sodium293 mg, store:15 mg. That is just too signficant.
It was probably due to the relative humidity where I am (winter in the prairies up north) and also due to the technique I was using for kneading the dough (stand mixer), but I found that this recipe didn't even come close to having enough moisture, I probably added about an additional quarter cup of water until I got the consistency I was looking for. I bake a lot of bread, so my wheat was all pretty "fresh", and hasn't been sitting on the shelf for years, so that can be ruled out. I could have probably made due with much less moisture if I was kneading by hand (I tried that only once.....).
It wasn't until I added that extra moisture that I got a ball of dough instead of crumbs swirling around in the bowl, like some of the other reviewers described. I kneaded it for at least 5 minutes (probably more), I mean why not, it's not like I'm doing it by hand right, leaving a nice spring in the mouth feel of this.
I really appreciate that this recipe uses ingredients I always have in my pantry.
If you are wondering wether or not this is a pasta recipe you want to try, go for it, it's definitely one that I've added to my repertoire.
this is so good!! I added all the ingredients into my stand mixer, then used my pasta roller, I had the best pasta, that I ever made... I will make this often!! my family begged for more! thanks gigi!!
This is a killer recipe! I loved it so much, I wrote about it on my blog:
I used a KA stand mixer for mixing, rolling and cutting. Use the paddle attachements to bring the ingredients together. If it isn't coming together properly, add a little water. I used a spray bottle, but you can also use a spoon to sprinkle it on top of the dough. Be careful to add too much water. As you roll the pasta dough, the flour becomes more hydrated, so just be patient. (I know that's easier said than done.)
The cooked noodles were not heavy at all. They were silky, but had a little texture and had a good nutty flavor from the whole wheat flour.
Please try this recipe!
If you have a stand mixer with a dough hook and a pasta roller machine, then by all means, try this pasta! The taste is excellent. If you don't, then brace yourself for some sore arms and a stiff back....this dough is brutal!
Excellent recipe. Used mixer and pasta machine, quick and much tastier than dry pasta. Had to add water to mine, depends on the amount of humidity.
Nice coarse texture with the wheat flour, which I liked. I did it by hand and yes, it was hard to knead! I also had to add water to get it to stick together. It never even occurred to me to use my KitchenAid mixer!
* Percent Daily Values are based on a 2,000 calorie diet.
Whole Wheat Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 78
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