An ideal Sunday to make good fresh whole wheat pasta with egg for the whole family. We are still in quarantine and with ideas for your lunches or dinners. Prepare this recipe, 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.
It is also a recipe that fills up enough, is cheap and leaves any diner satisfied. You can also make a good amount of noodles and let them dry. Then you keep it in a closed container and you will have homemade pasta for when you like to eat again. And if you make stuffed pasta like sorrentinos or ravioli you can freeze them.
Put the whole family to cook because, although it takes more work doing it than buying it, you will never be able to compare a fresh homemade whole wheat pasta with a bought pasta.
To make the dough for this recipe I used my processor machine. In a few minutes you will get a good result and without effort. To stretch the pasta use a pasta machine. I will not lie to you, it is a tough enough mass to handle by hand, but if you have strength, go ahead!
Do you have any doubt or suggestion? Write me a comment at the end of this recipe 👇
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- 400 g / 14,10 oz / 3 ½ cups whole wheat flour
- 4 eggs
- 25 ml / 2 tbsps water
- Put the whole wheat flour, eggs and water in a processor. Mix everything well until the dough comes together a little.
- We wrap the dough with a plastic film and let it rest in the fridge for half an hour. Then we stretch to make the pasta that you have chosen to make.