Whole Wheat Pasta Dough

Wheat pasta dough is a dough made from durum wheat semolina flour, which is the most common type of wheat used in pasta production. The semolina flour is mixed with 2 other flours, eggs, and water to form a dough. The dough is kneaded until it becomes smooth and elastic. It is then rolled out and cut into the desired shapes. The pasta dough can be cooked right away, dried, or frozen for later use. Wheat pasta dough is easy to make and can be flavored with herbs, spices, or other ingredients to customize the flavor. It is a versatile and delicious option for homemade pasta dishes.

Ingredients

Method

Mix the flour and then mound it in the center of a large wooden board or on your counter.

Combine the eggs, egg white, and water in a small bowl.

Make a well in the center of the flour and add the eggs.

Using a fork, whip the eggs and add flour to them from the inside of the well.

When the dough starts to come together, about 1/2 the flour is incorporated, it is time to start kneading it. Wet your hands and start to mix the rest of the flour into the dough. Keep using dough to scrape up bits of flour on the counter.

Once you have all the flour incorporated knead the dough ball for about 10 minutes. If it is too sticky, you can dust the board/counter with some extra wheat flour. The dough should be elastic and a little sticky when you’re done kneading it.

Wrap the dough ball in plastic wrap and let sit for 30-60 minutes before cutting it into your pasta.