Whole Wheat Pasta Dough Recipe
Whole Wheat Pasta Dough Recipe
If garlic and olive oil are running through your veins, this whole wheat spinach pasta just may be for you. It is the perfect compliment to a crisp salad with fresh veggies, homemade sauce and crusty bread. And, the best part is, this whole wheat pasta dough recipe has been inspired by and for the healthy eater.
This past winter, I taught Molly and Kelly how to make homemade noodles. I have to admit that I regularly make homemade noodles and thought nothing of the process (meaning that for me it is pretty easy). Be sure to check out our video on how to make fresh pasta. This will exponentially help you with this whole wheat pasta dough recipe.
whole wheat pasta: cooking information
- Yield: Dinner for 4-6
- Prep Time: 2 Hours
- Cooking Time: 30 Minutes
whole wheat pasta: all ingredients
- 3 Cups Whole Wheat Flour
- 2 Cups Fresh Spinach
- 3 Eggs
- 1 Tablespoon Olive Oil
- Salt/Pepper to taste
whole wheat pasta: recipe instruction
- Fill a small sauce pot with water and turn to high heat. Once it comes to a boil season with salt.
- When the water is seasoned and boiling add your fresh spinach and cook until the spinach is tender. Remove with a slotted spoon.
- Add the spinach to a food processor and blend until a fine consistency.
- Place your 3 cups of whole wheat flour on your kitchen counter. Create a well-like formation with the flour.
- Crack your eggs into the well. Add the olive oil and spinach pureed to the well. Season with salt and pepper.
- Whisk your wet ingredients together with a fork. Slowly start to stir in the flour with your fork.
- Once the center has become a muffin batter-like consistency, put your fork down and start using your hand. Slowly start folding the remaining flour into the dough.
- **The most important thing to know is you won’t use all of the flour. You want the dough to not be rock hard and dense. When the dough no longer sticks to your fingers and maintains it’s shape then you are finished.
- Wrap the dough in plastic wrap and let rest in the refrigerator for an hour.
- Once the dough has had time to rest, remove from the refrigerator and dust with extra flour.
- Cut the dough into quarters, dust with extra flour and push as thin as you can with your hands. Begin rolling through a pasta machine. Begin on the thickest setting and run the dough through the machine. Dust if the dough gets sticky and continue rolling through, adjusting the settings, until it’s the thinness you want.
- Cut the dough into your desired shape and then place immediately in boiling salted water to cook.
- Once the pasta floats to the top it’s finished cooking. Remove from the water, serve and enjoy.
whole wheat pasta: cooking tips
- If you aren’t interested in blanching the spinach yourself you can always buy frozen, pre-chopped spinach that you can defrost in the microwave.
- You can always make the dough ahead of time and then roll it out closer to before you are going to serve it. You can make the dough up to 24 hours in advance but I wouldn’t go beyond 24 hours in advance.
- Growing up, one of the dinners we had was spinach pasta tossed with sour cream. For our family and guests I like to toss the spinach pasta with Greek yogurt and then season with salt and fresh cracked pepper for dinner.