Whole Wheat Pasta Recipe
This is a excellent recipe I make a large batch once a month.
3 1/2 cups whole wheat flour
1/2 cup all-purpose flour
4 extra large eggs (can sub. with six egg whites )
1 tablespon extra virgin olive oil
Mound the flours in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and 1 tablespoon olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
Lightly re-flour the board and continue kneading for 6 more
minutes. The dough should be elastic and a little sticky.
At this point you can either roll the pasta throught a pasta machine, which you can purchase at any kitchen store for about 20.00. or You can roll it out by hand with a rolling pin very thin and then cut into any shape you want. You can leave the pasta out on a sheet of wax paper and let it dry overnight and then bag for later.
There are 64 grams of protein in this recipe and 12 grams of fiber. Then you can break that down into servings sizes and figure out how much protein you are getting in a setting.
kyoung48
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