An ideal Sunday to make good this basic whole wheat pasta dough recipe with the family. We are still in quarantine and with ideas for your lunches or dinners. A basic dough that will serve you to make any type of fresh pasta that you like, both for noodles and stuffed pasta. Super easy to make and in a few steps you will be enjoying a meal rich in protein, without preservatives or additives.
In addition, it is a recipe that yields a lot, is economical and leaves any diner satisfied. Also, you can make a good amount of noodles and dry them. Then you store it in a closed container, and you will have homemade pasta available at any time. And if you make stuffed pasta like sorrentinos or ravioli, you can freeze them.
Get the whole family to cook because even if it takes more work than going and buying them, you will never be able to compare a fresh homemade whole wheat pasta with a store bought one.
To make the dough for this recipe I used my food processor. In a few minutes, I get a good result and without effort. To stretch it I use a pasta machine. I’m not going to lie to you, it’s quite a hard dough to handle by hand, but if you have the strength, go ahead!
Do you have any questions or suggestions? Write me a comment at the end of this recipe 👇
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- Whole wheat flour 400 g / 14.10 oz / 3 ¼ cups
- Eggs 4
- Water 25 ml / 2 tbsp
- Put the whole wheat flour, eggs and water in a processor. Mix until the dough comes together and comes away from the edges.
- Wrap the dough with a plastic film and let it rest in the fridge for half an hour. Then stretch to make the pasta that you have chosen.
- Can be frozen (3 months).
- Consume preferably before 3 days.
- Keep the fresh pasta in the refrigerator.
- Store the dry pasta in an airtight container.
- Calculate 100 g / 0.220 lb / 3.52 oz of pasta per person approximately.
- Whole wheat flours depending on their brand can absorb more or less amount of liquid. Be sure to incorporate gradually.