Thursday, June 10, 2010

How to Make Whole Wheat Fettucine (or other noodles)

You don't have to have a pasta machine to make pasta any more than you need a bread machine to make bread.

I would say that the benefits of homemade pasta are probably 1) the taste and 2) the sense of satisfaction that you made it yourself.

Not to mention, you can try all sorts of variations, like spinach or sweet potato pasta. Mmm.

I used a basic pasta recipe from the Better Homes and Gardens "New Cookbook," 11th Edition, 1989

-2 1/3 c flour (I used whole wheat)
-1/2 tsp salt
-2 beaten eggs
-1/3 c water
-1 tsp cooking oil or olive oil

1) Stir the salt into 2 cups of the flour; make a well.
2) In a separate bowl, combine eggs, water, and oil.
3) Add liquids to dry ingredients; mix well.
4) Cover kneading surface with remaining flour; knead dough until smooth and elastic; let rest 10 minutes.
5) Divide dough into 4 equal portions. Roll out each portion very thin; let stand about 20 minutes.
6) Cut into strips of desired thickness; hang to dry at least one hour before cooking or placing in refrigerator/freezer.
7) To cook, boil until tender but still firm. Drain well. Makes about 1 pound fresh pasta.

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