Whole-Wheat Noodle Recipe

This eggless fresh pasta is a good choice if you would like to make fettucine, orecchiette, or hand-cut noodles for soups.



February/March 2015

Yield: 1 pound pasta dough; 4 servings

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This eggless fresh pasta dough yields appealingly chewy results. I use it to make fettuccine and also homemade orecchiette (bite-sized, “ear-shaped” pasta). The noodle dough can also be stretched and cut into short strips, perfect for adding to hearty vegetable and bean soups.

Ingredients:

• 1-1/2 cups whole-wheat flour
• 3/4 cup “00” flour or unbleached all-purpose flour, plus more for dusting your work surface
• 1/2 tsp fine sea salt
• 1 tbsp extra-virgin olive oil, plus more if needed
• 2/3 cup tepid water

Instructions:

1. Put the flours and salt in a bowl or the work bowl of a food processor, and stir or pulse to combine. Drizzle in 1 tablespoon olive oil and continue to stir or turn on the machine. Slowly add the water, adding only as much as you need for the dough to form. Pinch together a bit of the mixture and roll it around. It should form a ball. If the mixture seems dry, add a few more drops of olive oil and stir or pulse briefly. If it seems too wet or sticky, add 1 tablespoon of flour at a time, and stir or pulse briefly.

2. Turn the mixture out onto a work surface sprinkled lightly with flour. Press it together to form a rough ball, and knead for several minutes until the dough is smooth and silky. Wrap tightly and let rest at room temperature for 30 minutes before shaping as described in Shaping and Cooking.

Want to learn more about making homemade pastas? Read DIY Fresh Pastas: Make Traditional, Whole-Grain or Gluten-Free Noodles.


Domenica Marchetti cranks out pasta and other Italian recipes for her family in Alexandria, Va. She is the author of The Glorious Vegetables of Italy and The Glorious Pasta of Italy.