I’ve been looking for some healthier alternatives lately…ways to cut down on sugar and carbs. I know that pasta isn’t low carb, but when I’m looking for a little cheat, at least I can try a little whole wheat, to mitigate my splurge.
2 cups whole wheat flour (I used King Arthur brand)
1 cup unbleached all purpose flour
4 large eggs
2 teaspoons olive oil, extra virgin
1/2 teaspoon salt
water, if needed…I used about a tablespoon total
In a bowl, or on a clean counter, combine the flours and salt. Blend together. Make a well in the center of the flour and add the eggs and olive oil. Mix the eggs, and then start bringing in the flour to form a dough. Using clean hands, bring the dough together and squeeze/knead until all the flour is incorporated. Dribble in a small amount of water, if necessary. knead the dough until smooth, elastic, no longer sticky…give it a few minutes. Shape the dough into a ball. Flatten into a disk, and wrap in plastic film to rest at room temperature for 30 minutes.
After resting, you can roll out the dough however you like. If you have a pasta sheeter and cutter, you can go that route. I just used a rolling pin and extra flour on the counter to keep it from sticking. about halfway through, I cut the sheet in half, so I would have counter space to finish rolling out each piece as thin as I wanted. Using a little more flour to dust the dough, I rolled the dough into a tube and then cut fettuccine thickness cuts. Then I fluffed and unrolled the pasta…viola! Fettuccine! If using a cutter, you could hang the pasta on a drying rod. I just dusted mine and fluffed it on a cutting board. The pasta should dry for at least 15 minutes, to develop a little bit of a crust. Slip the pasta into salted, boiling water and cook for a few minutes. Fresh pasta cooks quickly, but this is pretty sturdy pasta, not delicate. It’s only going to get so soft. But it is tasty!
Serve it with the sauce of your choice. I made a chicken alfredo and tossed them together…even my picky daughter loved it!