Title: Delicate Whole-Wheat Pasta
Categories: Bread
Yield: 8 Servings
| 1 | c | Flour, whole-wheat pastry |
| 1 | ts | Salt |
| 1 | c | Flour, unbleached |
| 2 | | Eggs |
| 2 | ts | Olive oil |
| 2 | tb | Water; (more as needed) |
Sift flours and salt together into a large mixing bowl or food processor.
Add the eggs and oil, and work together until you have a moderately sticky
lump (if working by hand) or a grainy mixture (if working with a food
processor). Add 2 T. water, and work the dough until you have a fairly firm
lump. Add a little more water or flour as needed to get a good-feeling
texture. If working by hand, don't try to reincorporate the flakes that
fall off the main lump. Knead the dough gently for 5 minutes, wrap in a
damp dish towel, and let it rest 30 minutes to an hour. Divide the dough
into 8 parts and roll out very thin with a rolling pin or pasta roller. It
will thicken and shrink a bit after the rolling, so roll a little thinner
than you want it to end up. Makes 24 lasagne noodles, or enough
spaghetti/fettucine for 8.