Homemade pasta is much tastier than store bought dried pasta, and it’s 100% free of preservatives. Once you’ve made it a few times, you will find that it takes longer to boil the water than to make the pasta. This is actually half whole wheat and half all purpose flour, but the closest I could get without the dough falling apart.
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- 3 eggs
- Combine the flours and salt. Add and mix the eggs one at a time. Add a few drops of water as needed to keep the dough together. Roll dough with a rolling pin until about 1/8 inch think and cut noodles into strips with a knife. Cook pasta in boiling water. Cooking time depends on the thickness of the noodles.
- I make the dough in a food process fit with a dough blade, but you can easily make it on the counter by putting the flours on the counter, making a well in the center and adding the eggs one at a time.
- You can make this recipe without a pasta roller. I use a manual (crank) pasta machine. Flatten the dough enough to fit through the roller. Using plenty of flour on the dough, continue flattening and folding it in thirds and running it through the pasta maker a few times. This repeated effort makes the pasta sturdier. Then set the pasta machine to the desired thickness and run it through to cut it into strips. Put the pasta into rapidly boiling water for a few minutes, being careful not to overcook it (fresh pasta only takes a minute to cook).
- I have tried to make this recipe with 100% whole wheat flour and no all purpose flour several times without success. If you figure out a recipe that works without the pasta falling apart, please share it!