WHOLE WHEAT & EGG PASTA

 

  • Cooking Time: 3-5 minutes
  • Servings: 6 to 8
  • Preparation Time: 40 minutes

Backstory

I've been increasing protein (and calories) for muscle gain. Whole wheat has more protein (and more fiber) than the refined flours that are used in pasta so it's a logical replacement. I really don't enjoy store-bought whole wheat or whole grain pastas so I came up with this recipe as a tasty alternative.

Whole wheat flour makes a very heavy, dense dough so the eggs are substantially increased in comparison to a traditional pasta recipe. Just replacing the white flour for wheat flour in a traditional recipe would cause the dough to be impossible to handle.

Ingredients

  • 2 cups fresh ground whole wheat flour
  • 1.5 cups all purpose flour
  • 6 large eggs

Directions

  • In a large mixer, combine all ingredients. Mix until soft dough forms. Replace mixing paddle with dough hook. Kneed about 5 minutes low speed setting. The dough should still be very soft and sticky, but should form a single mass.
  • Remove dough from mixing bowl and place on a well floured surface--sprinkle top of ball lightly with flour. With floured hands, kneed to form pillow like ball. Let rest 20 minutes.
  • Use Pasta Rollers (either as a mixer attachment or the standalone variety) to form thick, wide, flat noodles.
  • Boil immediately (they cook very quickly) or make loose pasta "flowers" and freeze in separate bunches on a cookie sheet. When frozen solid, remove from cookie sheet and transfer to large freezer bag. Store in freezer--thawing not necessary prior to cooking.
  • Keys to success: kneed and rest the dough for the entire recommended amount of time. use plenty of flour when rolling and cutting--this dough can be sticky.
  • estimated nutrition information for 6 generous sized or 8 regular sized servings:
  • calories: 320 / 240
  • fat (grams): 5 / 4
  • saturated fat (grams): 1 / less than 1 gram
  • carbohydrates (grams): 53 / 40
  • fiber (grams): 6 / 4
  • sugar: less than 1 gram
  • protein (grams): 15 / 11
  • cholesterol (mg): 180 / 135
  • calcium (mg): 18 / 14
  • potassium (mg): 195 / 147
  • sodium (mg): 60 / 45*
  • *not including salt in cooking water.

Categories: High Fiber 
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