This egg-free whole wheat pasta produces a delightfully flavoured slightly chewy dough. It's very easy to make so there's no need for a pasta machine or fancy cutters. You can do it all with basic kitchen equipment and your hands.
Sieve the flour into a large mixing bowl and discard any particularly large pieces of bran left in the sieve. It's best to use a wide gauge sieve to do this so you don't lose too much of the bran.
260 g wholemeal flour, ½ tsp sea salt
Add the salt and whisk it into the flour. Make a well in the centre and pour in the water and olive oil.
120 ml warm water, 2 tbsp extra virgin olive oil
Using a flat bladed knife, mix from the centre outwards until all of the liquid is incorporated.
Gather the mixture together with your hands to form a dough.
Knead the dough for a few minutes until it's smooth, elastic and no longer sticky.
Cover the bowl with a clean tea towel and leave the dough to rest in a warm place for half an hour.
Your pasta dough is now ready for rolling or shaping and to use in whatever way you wish.
Notes
It's important to rest the dough before shaping. This allows the gluten to relax which in turn means your pasta shapes are less likely to shrink.Fresh pasta only needs a few minutes or so to boil. But taste test before draining to ensure they're done to your liking. Homemade whole wheat pasta is chewier than commercial varieties, so you'll need to take that into account when testing.To Freeze Fresh PastaOnce you've created your pasta shapes, place them on a tray in a single layer and pop into your freezer. Once frozen, transfer the shapes to freezer-proof bags and seal. They will keep well for three months.Cook from frozen. If you allow them to thaw, the shapes will stick together.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.