Fresh Whole Wheat Pasta


(3 votes) 4 3

The flavor of whole-wheat noodles (bigoli) is particularly suited to sauces that feature anchovies.

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Serving Size / Yield

2 lb. pasta


  • 3 C. whole-wheat flour
  • 1 C. unbleached all-purpose flour
  • 5 extra large eggs
  • 2 Tbs. olive oil

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Combine the flours and salt, if using, directly on a large pastry board or smooth work surface. Make a well in the center of the flour. Lightly beat the eggs with olive oil and pour the mixture into the well. Using a fork, gradually draw in the flour from the inside wall of the well. Beat gently in a constant direction to prevent air pockets from forming.

Use your free hand to protect the outer wall until the wet mixture is well integrated. When the mixture becomes too stiff to work with a fork, scrape the dough from the fork into the well and continue forming the dough with your hands. Draw in the flour very gradually from the bottom of the wall, again being careful to keep air out of the dough and prevent air pockets from forming. Continue forming the dough into a very soft ball. It should be firm enough to handle, but soft and very pliable. If there is too much flour to be absorbed, do not use it all. Conversely, work in a little more flour if necessary. The perfect consistency is soft but not sticky, responsive to being touched and worked with.

Using the heels of your hands, flatten the dough ball and knead it from the middle outward, folding it in half after working it each time. Knead both sides, maintaining a round shape, for about 14 minutes, until the dough is even and elastic. Cover the dough with an inverted bowl or plastic wrap and let it rest for 15 minutes, or up to 3 hours.

Mixing Dough in a Food Processor

Pasta dough can be mixed in a food processor. Place the dry ingredients in the bowl. Combine the eggs, oil, 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.

Note: Cut the dough using a spaghetti-cutting attachment or cut it into tagliatelle noodles.

Yields: 2 lb. (1kg) fresh pasta

Reviews (1)

  • After making this recipe, I found the cooked pasta much too tough. It was more than al dente, it was HARD. I then compared it to other recipes and I found one from Italy that uses five eggs to about 2.1 cups of flour. So there appears to be a wide range out there when it comes to flour/liquid ratios. One can also add water to the mixture to give a more tender product and this is what I did with results I much preferred. I used about 6 tablespoons water in the above recipe. There is also a big difference in weight between packed and sifted flour. That is why I avoid volume measurements in recipes (except for liquids) – they can be so inaccurate. I much prefer weights and this is what professional cooks use.

    Flag as inappropriate scottbutcher  |  January 4, 2013

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