I am not a dietitian, I am a Research and Development Chef with a Nutritional Concentration. This site is based on opinions I've formed through my research and experience working for manufactured food processors.

Monday, March 28, 2011

Fresh Whole Wheat Pasta Dough

1 1/2 cups finely ground whole wheat flour
1 egg
dash of salt

Mix the flour and salt together than shape it into a mound on your counter top. Make well in the center, drop in the egg, and stir with a fork in a circular motion. The edges of the egg will grab and incorporate the flour gradually. Once combined, knead the dough for at least 5 minutes and shape it into a ball. Cover the ball with plastic or a damp towel, and let it rest for at least 15 minutes.

Run the dough through a pasta machine or roll out and cut. This dough is also great for my personal favorite...ravioli!

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