This is Mario Balti’s pasta dough recipe but, I substituted 1 ½ cups of flour with whole wheat flour and continued on with the basic recipe. I have been using it for years, it always turns out great! This is heartier pasta so; I would use a heavier sauce to hold up to the pasta.
Fresh Whole Wheat Pasta Dough
Yield: About 1 ½ pounds
Ingredients
2 cups all-purpose flour, plus extra for kneading
1½ cups whole wheat flour
5 large eggs
Directions
If you have a Kitchen Aide Mixer put the dough paddle on and let it do the work for you! When the dough starts to come together take it out and knead it on the floured surface. Knead for about 10 minutes or until the dough is smooth but, still a little sticky.
Wrap in plastic wrap and allow it to rest for 30 minutes at room temperature before using.
Divide your dough into 4 pieces, wrap the ones you are not using in plastic wrap until ready to use (or you could double wrap them and put them in the freezer). Flatten the piece of dough into a shape of a burger that is a little bit thicker in the middle. Feed through your pasta machine; look at the instructions as to how to use the electric machine or manual. After you use your rollers to flatten the pasta, place on a floured surface and let the pasta dry a little while your water heats up!
Cut the fettuccine: Use the wider attachment of the pasta machine to cut the sheets into ½-inch-wide strips. Or, to cut the pasta by hand, cut each sheet of pasta into 10-inch lengths. Brush lightly with flour, then roll up the sheet, and using a sharp knife, cut into ¼-inch-wide strips; unroll.
Always have salt in your pasta water. Fresh pasta cooks much faster than dried! When your salted water is at a full boil add your pasta. Stir once and when it comes to the surface give it another 1 minute or test it and see if it’s done. DON’T RINSE YOUR PASTA! Have your sauce ready, using a slotted spoon put the fettuccine right into the warmed sauce.
~Happy Cooking!
Tags: Fettuccine, Kitchen Aide Mixer, Mario Batali, Whole Wheat Pasta
