Whole Wheat Pasta
- 1/2 C. semolina flour (or white all-purpose)
- 1/2 C. whole wheat flour (I prefer white whole wheat)
- 1 egg
- 1 Tbs. water
Sift the two flours together onto a counter top. If you have large pieces of bran left in the sifter, save for another use or throw away. Make a well in the center of the flours and add the egg. Beat the egg, slowly incorporating all the flour. Begin kneading this mixture for about 5 to 6 minutes. If the dough seems to dry, add as much water as necessary to hydrate all the flour. This will be a very dry dough. Starting with the largest setting on the pasta roller, roll the dough successively until you reach the lowest setting. Don't worry if the pasta is slightly crumbly at first, as the successive rollings will bring it together. This makes great lasagna and linguine, and can easily be doubled.