Here’s the recipe by Le Fit Chef!
Ingredients:
(dose for 5-6 people)
170 gr of whole wheat flour
170 gr of durum wheat flour
2 big eggs
1 albumen
90 ml of warm water
(I didn’t add salt, you can do it to your taste)
“…The whole wheat flour includes a mount of fibers that meddle the release of gluten, the protein that lend elasticity to pasta. So it’s better if you add some normal flour to the dough to obtain a homemade whole pasta with all the features that make it tasty and healty.
Another thing that you would know in advance is that if you let dry too much the whole pasta, the dough will become friable. Don’t worry, it’s normal, just take care handling the dough”.
Preparation:
Sift the two flours together in a big bowl and beat eggs in another bowl with warm water, then add the eggs to the flours. Start mixing the eggs and flours with a fork. Whiten a wooden pastryboard and pour the dough over. Continue to knead the dough for about 8 minutes.
The dough will be ok when you will notice some bubbles under its surface.
Put your dough into the bowl and cover with a clean cloth. It has to rest for about 30 minutes.
With the help of BigMama (which make me prepare some protein pasta a few days ago) i made a mount of whole spaghetti and tagliatelle.
Remember that homemade whole pasta has to rest for at least 10 minutes before cooking, so extend it gradually over a clean cloth with some flour while you make it.
Notes:
– different type of whole flour tend to absorb different quantity of water, if your dough is a little too dry add a tbsp of water little by little until you obtain the desired texture.
– once you have prepared the homemade whole pasta you can save it in a freezer until 6 months. When you will use it you don’t need to unfreeze it.
– homemade whole pasta need 4 minutes of cooking.
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Buon appetito!
