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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 471.5
  • Total Fat: 6.3 g
  • Cholesterol: 212.5 mg
  • Sodium: 354.6 mg
  • Total Carbs: 75.7 g
  • Dietary Fiber: 11.0 g
  • Protein: 22.5 g

View full nutritional breakdown of A LSSR: 4 RECIPES IN ONE WHOLE WHEAT PASTA DOUGH calories by ingredient
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A LSSR: 4 RECIPES IN ONE WHOLE WHEAT PASTA DOUGH

Submitted by: LADY-SHERRY

Introduction

This is a great weekend cooking project (that kids just love). It often goes into my freezer so I have fresh whole wheat (inexpensive) pasta for the coming month! The dough can make whatever shape you like (bowtie, pene, etc). Then you are ready during the weekdays to just throw some into a soup; or in roasted veggies and a little olive oil & garlic, or just add a simple tasty sauce. The goodness of homemade in minutes! I make a batch of this dough and roll into 4 equal size balls (each ball equals one 'serving') as they make all four of my favorite types of pasta (or you could do just one big batch of linguini, etc). I use one ball for Spinich & Mozzerella Ravioli; 1 for chicken breast & fresh parmesean tortellini; 1 for linguini and the last ball for angelhair pasta. OR the recipe could easily be cut down for doing just one of the pastas. Remember, fresh pasta cooks a lot faster than storebought. I boil my linguini only 4 minutes (even quicker than many packaged side dishes). You just have to keep testing the pasta until it is still a little bit firm (aldente). Do not rinse as it will continue to cook in the bowl a bit). This is a great weekend cooking project (that kids just love). It often goes into my freezer so I have fresh whole wheat (inexpensive) pasta for the coming month! The dough can make whatever shape you like (bowtie, pene, etc). Then you are ready during the weekdays to just throw some into a soup; or in roasted veggies and a little olive oil & garlic, or just add a simple tasty sauce. The goodness of homemade in minutes! I make a batch of this dough and roll into 4 equal size balls (each ball equals one 'serving') as they make all four of my favorite types of pasta (or you could do just one big batch of linguini, etc). I use one ball for Spinich & Mozzerella Ravioli; 1 for chicken breast & fresh parmesean tortellini; 1 for linguini and the last ball for angelhair pasta. OR the recipe could easily be cut down for doing just one of the pastas. Remember, fresh pasta cooks a lot faster than storebought. I boil my linguini only 4 minutes (even quicker than many packaged side dishes). You just have to keep testing the pasta until it is still a little bit firm (aldente). Do not rinse as it will continue to cook in the bowl a bit).
Number of Servings: 4

Ingredients

    1 cup bread flour (King Aurthur brand)
    2 1/2 cups whole wheat flour (King Aurthur brand)
    3 tsp (=0.10 cup) Vital Wheat Gluten Flour (Bob's Red Mill)
    4 large eggs
    1 tsp salt
    tap water
    a little extra bread flour

    You may use just the egg whites (5) if watching cholesterol.

    You will need a Kitchen Aide (with pasta attachments) or other pasta rolling (and cutting) device. And you may want a camera handy if doing this with the kids!

Directions

Instructions are for Kitchen Aide with Pasta Attachments:

Measure out dry ingredients then sift them together into the bowl of your stand mixer. Attach the flat paddle and add the eggs. Let mix on speed #2 for one minute. Next put on the dough hook. Still using speed #2 let dough knead for 2-3 minutes. As it is kneading add water one TBSP at a time if too dry. Likewise add more bread flour 1 TBSP at a time if too wet. Let the hook go around a few times before deciding to add more water or flour. The amounts vary with altitude, humidity etc. The goal is to get an elastic dough that pulls clean from the sides of the bowl but does not stick to your fingers. This only takes about 2 to 3 minutes. Cut into four equal portions (one for each type of pasta below). Work with a ball at a time (placing the others in a bowl covered in clear wrap or towel so they don't dry out). Press the ball flat with hands then put thru pasta roller 4 times on each setting (for settings one thru 3) then only twice on setting #4 for all four types. Stuff tortellini and ravioli with your favorite stuffings and enjoy or freeze in a single layer. Unused linguini and anglehair should be air dried on a towel on counter for a couple of days then frozen in a crushproof container.

Makes enough dough to do all 4 of my pasta recipes

When finished each shape of pasta will contain 471.5 calories total ... it will depend on the size of the pieces you make how many calories are going to be in a serving. Remember, this does not include any calories from stuffings as they vary.

SERVINGS NOTE: remember in this recipe it says it makes 4 'servings' total ... which in this case means 4 different types of pasta.

if you make all four types you get approximately:

ravioli: 2 12 piece servings=230 cal ea. ( 24 pieces total)

tortellini: 4 12 piece servings=120cal ea (42 pieces total)

angle hair: 2 servings=230 cal ea.

linguini: 4 servings=120 cal ea.

Number of Servings: 4

Recipe submitted by SparkPeople user LADY-SHERRY.






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