Best Homemade Whole Wheat Pasta Recipes

HOMEMADE WHOLE WHEAT PASTA

Homemade Whole Wheat Pasta image

"The addition of whole-wheat flour to these buttery noodles pumps up the nutrition and fiber of this special side dish." Paula Young - Tiffin, Ohio

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 8

Ingredients

4 cups all-purpose flour
1/2 cup whole wheat flour
2-1/4 teaspoons salt, divided
4 large eggs
1/2 cup plus 4 quarts water, divided
2 tablespoons olive oil
3 tablespoons butter
1/2 teaspoon pepper

Steps:

In a large bowl, combine the flours and 2 teaspoons salt. Make a well in the center. Whisk the eggs, 1/2 cup water and oil; pour into well. Stir together, forming a dough. Cover and let rest for 10 minutes., Turn dough onto a floured surface; knead 8-10 times. Divide into fourths. Roll each portion into a 14x12-in. rectangle. Cut widthwise into 1/2-in. strips; cut strips into 6-in. lengths. Let noodles rest on a clean towel for at least 1 hour., In a Dutch oven, bring remaining water to a rapid boil. Add noodles; cook for 8-10 minutes or until tender. Drain. , In the same pan, cook the butter over medium heat for 3-4 minutes or until golden brown. Add the noodles, pepper and remaining salt; toss to coat.

Nutrition Facts : Calories 162 calories, Fat 6g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 341mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

HOMEMADE RADIATORE - POTATO WHOLE WHEAT PASTA

Homemade Radiatore - Potato Whole Wheat Pasta image

Homemade pasta is easier than it looks, keeps well in the freezer, cooks quickly, and tastes great. When bags of potatoes are on sale it sometimes doesn't make sense to buy them individually but with only two of us it's a race to finish the bag before they sprout. Here's a suggestion for using up the spuds. Yukon Gold potatoes are not mealy enough for gnocchi so pasta is the solution. When making pasta, you can vary the flour, make it with or without herbs, use water instead of oil, etc. The measurements are approximate and vary according by how many potatoes you have, how moist they are, and the humidity of the air. You can vary anything: type of potatoes, type of flour and the liquid (oil or water).

Provided by Heidi Hoerman @heidicookssupper

Categories Pasta Sides

Number Of Ingredients 6

Ingredients

2 to 4 - cold baked yukon gold potatoes, skin removed and cut into large chunks.
2 to 4 tablespoon(s) olive oil
1 to 2 - eggs
1/2 to 1 teaspoon(s) salt
2 to 5 cup(s) whole wheat flour
1/2 to 1 cup(s) chopped fresh flat-leaved parsley

Steps:

In a food processor, whir the potatoes until they are mealy.
Add the oil, eggs and parsley and whir until mixed.
Add flour, 1/2 cup at a time, whirring between each addition. Repeat until the dough forms a ball that moves around the food processor.
Transfer to a large bowl and knead in more flour until the dough is easy to handle and only slightly sticky.
Shape the pasta as desired. For radiatore (little radiators) pinch off bits of dough and make small olive-sized balls.
Roll the balls in flour and place, one at a time, on a grooved surface. The back of a clay tile works well.
Flatten the ball with a roller and use your fingers to curl the now grooved pasta off the tile. (See picture)
Place the pasta on parchment or waxed paper to dry for 2-4 hours, turning it over midway through. Hasten the process with a fan if you wish.
To serve, boil in salted water as other fresh pasta but for a short time until it is a pleasant texture. Add sauce.
To store for later use, freeze in a rigid container (not a baggie) until frozen, at which point it can be moved to baggies to save freezer space.