Homemade whole-wheat pasta
SmartPoints® value per serving
Granted, homemade pasta involves a little time and effort, but the results are more than worth it. The texture is amazingly silky and tender-chewy, while the flavor—even with whole-wheat flour—is mildly nutty and irresistibly delicious. This recipe calls for you to cook the pasta just after it’s made, but you can also hang the pasta and dry it out before cooking; just add a few minutes to the cook time. A pasta roller makes easy work of making the pasta, but you can also roll it by hand. Take your time and work in batches, rolling as thinly as you can before cutting into ribbons.
Whole wheat flour (for pasta only)
3 large, lightly beaten
- In a medium, wide bowl, stir together flour and salt with a fork. Make a well in center of mixture and pour in eggs. With fork, gently begin to whisk flour from the inside wall of the well into the eggs. Continue gradually whisking in more flour until mixture forms a firm dough. Turn dough out onto a work surface and knead until smooth and no longer sticky, adding additional flour if needed, 4 to 5 minutes. Wrap dough in plastic wrap and let stand at room temperature for 30 minutes.
- Unwrap dough and divide into 4 equal portions. Working with 1 portion at a time (cover remaining dough to keep it from drying out), pass dough through a pasta machine on widest setting. Continue moving thickness gauge to narrower settings, passing dough through rollers once at each setting. Stop on thickness level of 4 or 5. Alternately, roll each portion of dough as thin as possible on a sheet of parchment paper. Repeat with remaining dough, dusting lightly with flour if dough starts to stick. Cut rolled dough into ½-inch thick ribbons.
- Bring a large pot of water to a boil. Add pasta, stirring gently once or twice to separate strands. Cook until al dente, about 5 minutes. Drain and serve at once.
- Serving size: 1 cup cooked pasta
Whole-wheat flour is not a ZeroPoint™ ingredient, but pasta made from it is a ZeroPoint food (Purple only).