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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 226.5
  • Total Fat: 5.4 g
  • Cholesterol: 132.8 mg
  • Sodium: 39.4 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 3.0 g
  • Protein: 9.9 g

View full nutritional breakdown of Whole Wheat Pasta, Fresh calories by ingredient
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Whole Wheat Pasta, Fresh

Submitted by: FIT_ARTIST


Number of Servings: 8

Ingredients

    3 cups whole wheat flour
    5 eggs, large
    1 tbsp olive oil

Directions

Stir together the whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.

Pasta dough can be mixed in a food processor. Place the dry ingredients in the bowl. Combine the eggs, oil, if using, salt, and any other flavoring such as tomato paste separately, then pour into the bowl. Turn the machine on and process until a ball is formed and the ingredients are well mixed. If the mixture is to dry to form a ball, add a little water and pulse once.

OH! And one other thing... feel free to adjust the recipe. Add fresh pureed spinach, or tomato paste, or even sweet potato or fresh herbs. Just make sure you adjust the amount of flour.


To cook fresh pasta:
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 2 to 3 minutes. Fresh pasta cooks very quickly. It will float to the surface when fully cooked. Drain, and use as desired.

Serves 8. Approximately 1 1/2 cups of cooked pasta per serving.

Number of Servings: 8

Recipe submitted by SparkPeople user HAWGWILD1.





TAGS:  Vegetarian Meals |

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  • 1 of 1 people found this review helpful
    In the first line, you refer to whole wheat flour and all purpose but you don't have all purpose in the ingredient list. Can only whole wheat flour work? - 2/2/10

    Reply from FIT_ARTIST (2/2/10)
    sorry. I will edit that. You could use all purpose flour, but the amount of flour may vary.


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