An ideal sunday to make whole wheat pasta with eggs and enjoy cooking as a family! We are still in quarantine and with ideas for lunches or dinners. Here is this recipe to schedule and that you can make all kinds of fresh pasta. From all kinds of noodles to different types of stuffed pasta!
A super easy recipe to make and that in simple steps you can enjoy a meal rich in protein, without preservatives or additives! Because even if it takes more work to go and buy them, you will not be able to compare a homemade whole wheat pasta with a purchased pasta, ever!
It is also a recipe that yields a lot, inexpensive and leaves any diner satisfied. You can also make a good amount of noodles and let them dry. Then you keep it in a closed container and you will have homemade pasta for when you want to eat again. And if you make stuffed pasta like sorrentinos or ravioli you can freeze them.
To make this whole wheat pasta with egg I used my food processor. In a few minutes you get a good result and without any effort. And to stretch in an easy way you can use a pasta machine, sprinkling with whole wheat flour as necessary. I am not going to lie to you, it is quite a hard dough to handle by hand, but if you have strength, go ahead!
You can cut the noodles by making a roll with the dough already stretched and with a knife you cut the width you need. Different types of special molds come for the filled pasta or it can also be made by hand.
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- Whole wheat flour 400 g / 14.10 oz / 3 ¼ cup
- Eggs 4
- Water 25 cc / 1 ½ tbsp
- Place the whole wheat flour, eggs and water in a food processor. Mix everything well until the dough comes together and comes off the edges.
- Wrap the dough with a kitchen film and let it rest in the refrigerator for half an hour. Then stretch to make the pasta you have chosen to make.