Whole Wheat Pasta

Ingredients

• ●150 g (1¼ cups) whole wheat flour
• ●150 g (1¼ cups) all-purpose or "00" flour
• ●3 large eggs
• ●1 Tbsp olive oil
• ●½ tsp fine sea salt
• ●1-2 Tbsp water (as needed)

Method

1. Combine both flours on your work surface and make a well. Add eggs, oil, and salt. Incorporate flour as described in the Fresh Egg Pasta recipe.
2. This dough will feel drier and rougher than white-flour pasta. If it won't come together, add water 1 teaspoon at a time.
3. Knead for 10 minutes — it takes a bit longer to become smooth because of the bran in the whole wheat flour.
4. Wrap and rest 30-45 minutes (longer rest helps with whole wheat).
5. Roll and cut as desired. Whole wheat pasta is best slightly thicker — don't roll it quite as thin as white pasta.
6. Cook 3-4 minutes in boiling salted water.
7. *Storage:** Same as fresh egg pasta.