Major sidenote, I was really surprised again how fast and easy it was to get freshly ground whole wheat flour. I measured out about 8 cups of wheat, turned on the electric mill, changed my daughter's diaper, washed my hands, and it was just about done! And clean up wasn't so bad either. But back to the noodles...
Recipe was adapted from allrecipes.com
1 cup Bakers Flour
1 cup Whole Wheat Flour
1/2 tsp Salt
2 Tb Honeyville's Powdered Whole Egg (just the powder)
8 Tb Water
1 Tb Olive Oil (Vegetable or Canola Oil would work fine too)
Sift together Bakers Flour, Whole Wheat Flour and Salt into a bowl. In a separate container whisk together Egg Powder, Water, and Oil. Pour the wet mixture over the flour mixture. Stir to combine. Knead dough for about 4 to 5 minutes until smooth. Form dough into a ball, wrap in plastic wrap and place in fridge for about 10 minutes. Remove the plastic wrap and cut ball in half. I found it roll out the dough in a smaller chunk. Roll the dough out on a floured surface as thin as you can. If you think it's thin try rolling for another couple of minutes--you really want it thin! To make long strands of noodles like spaghetti or fettuccine, carefully roll up the dough jelly roll style. If you wanted to do something like Ravioli you could cut out little circles and place your filling on top of a circle then press another circle on top and seal the edges.
|This is only the first 1/2 of the dough.|
Do you have a favorite homemade pasta recipe? Please share with me, I'd love to try it out!
Happy Eating and Experimenting!