Whole Wheat Pasta

Recipe View 5 mins In a large bowl, whisk together the all-purpose flour, whole wheat flour, and sea salt until well combined. Alternatively, mound the flours and salt on a clean work surface.

Recipe View 5 mins Create a well in the center of the flour mixture. Pour the olive oil into the well, then crack the eggs into the well one at a time. (5 minutes)

Recipe View 10 mins Using a fork, gently begin to whisk the eggs and olive oil together, gradually incorporating the flour from the inner edges of the well. Continue mixing until a shaggy dough begins to form. (5 minutes)

Recipe View 30 mins If mixing by hand, turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough becomes smooth, elastic, and slightly tacky. If using a stand mixer, attach the dough hook and knead on medium speed for 6-8 minutes. (10 minutes)

Recipe View 15 mins Form the dough into a ball, lightly coat with olive oil, and place it in a clean bowl. Cover with plastic wrap or a clean kitchen towel and let rest at room temperature for at least 30 minutes to allow the gluten to relax. (30 minutes)

Recipe View 5 mins After resting, divide the dough into smaller, manageable portions. Using a rolling pin or a pasta machine, roll out each portion of dough to your desired thickness. (15 minutes)

Recipe View Cut the pasta sheets into your preferred shape, such as fettuccine, tagliatelle, or pappardelle, using a sharp knife or a pasta cutter.

Recipe View Gently toss the cut pasta strands with a little flour or semolina to prevent sticking. Arrange the pasta in a single layer on a baking sheet lined with parchment paper or hang it on a pasta drying rack. (5 minutes)

Recipe View Allow the pasta to air dry for at least 15-20 minutes before cooking to prevent it from clumping together during boiling.