Recipe created by Domenica Marchetti
June 28, 2011
This is an eggless dough, one that yields a lovely, chewy noodle (or whatever shape you choose).
Makes about 1 lb
1 1/2 cups whole wheat/wholemeal flour
3/4 cup "00" flour or unbleached all-purpose/plain flour, plus more for dusting the work surface
1/2 tsp. fine sea salt
1 Tbsp extra-virgin olive oil, plus more if needed
2/3 cup tepid water
Put the whole wheat/wholemeal flour, 3/4 cup of "00" flour, and salt in a food processor. Pulse briefly to combine. Drizzle in the 1 tbsp olive oil and turn on the machine. Begin slowly pouring the water through the feed tube, adding only as much as you need for the dough to form crumbs that look like small curds. Pinch together a bit of the mixture and roll it around. It should form a soft ball. If the mixture seems dry, add a few more drops of oil and pulse briefly. If it seems too wet and sticky, add additional "00" flour, 1 tbsp at a time, and pulse briefly.
Turn the mixture out onto a clean work surface sprinkled lightly with "00" flour and press it together with your hands to form a rough ball. Knead the dough: Using the palm of your hand, push the dough gently but firmly away from you, and then fold it over toward you. Rotate the dough a quarter turn, and repeat the pushing and folding motion. Continue kneading for several minutes until the dough is smooth. Form it into a ball and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes before using.
White Whole Wheat Pasta Dough Variation: White whole wheat/wholemeal flour is milled from a variety of wheat known as albino wheat or white wheat. It is just as nutritious as regular whole-wheat/wholemeal flour, which is made from red wheat, but is somewhat milder in flavor and lighter in hue. I like to use it in pizza dough, quick breads, and, of course, pasta. To make white whole-wheat pasta dough, substitute 1 1/2 cups white whole-wheat flour for the regular whole-wheat flour and proceed as directed in the recipe.
Printed from Oprah.com on Thursday, December 12, 2013