Fresh Wheat Pasta

So one of the things I really enjoy about cooking is making things from scratch. I love to make homemade pasta. I’ve made pasta for lasagna, spaghetti, and ravioli. I even make egg noodles for chicken and noodles.

My mother-in-law and father-in-law bought me a hand crank pasta machine for Christmas one year. I really enjoy using it. It works for both pasta and egg noodles.

I used to make noodles with my Granny for chicken and noodles. I wasn’t too crazy about doing it as a kid, but I really enjoy making noodles and pasta now. It always reminds me of her when I use the pasta machine.

Even if you don’t have a pasta machine, you can still make pasta; all you need is a rolling pin for it! Your noodles just won’t be as thin as spaghetti, more wider like fettuccini (which is still delicious!) For this recipe, I am using a Fox Run Pasta Machine

¾ cup Whole wheat flour
¾ cup Semolina flour
¼ tsp Salt
2 Eggs, beaten
3 tbsp Extra virgin olive oil
3 tbsp Water

Start out by combining the whole wheat flour, semolina flour, and salt. Whisk together in a large mixing bowl.

Next, form a small well in the flour mixture.

In a mixing cup, combine the 2 beaten eggs, olive oil, and water. Stir to combine.

Add the egg mixture into the well of the flour mix.

Using a fork, start stirring from the middle and gradually adding in flour from the inside of the well. As is mixes, flour will fall in from the outer portions.

When stirring gets too difficult with fork, get in there with your hands. Dust a little whole wheat flour onto your hands, so the dough doesn’t stick too much to you. Mix and knead with your hands until a dough forms. The kneading will get the gluten nice and stretchy.

The dough will look like this when it comes together.

Wrap the dough in plastic wrap, and allow the dough to rest on the counter for about 15 minutes.

Section the dough out into 4 sections. This will allow the dough to be easier to handle in the pasta machine or while rolling out with a rolling pin.

I usually set up a little “station” for my pasta rolling. I lightly flour a cutting board, and set it on the end where the pasta comes out. I keep extra flour handy for dusting the pasta, cutting board, my hands, and machine. I also like to keep some plastic wrap around. You’ll want to keep the pasta covered, so it doesn't dry out too much. — I usually set up a little “station” for my pasta rolling. I lightly flour a cutting board, and set it on the end where the pasta comes out. I keep extra flour handy for dusting the pasta, cutting board, my hands, and machine. I also like to keep some plastic wrap around. You’ll want to keep the pasta covered, so it doesn’t dry out too much.

Take one of your pasta sections, and flatten out a little. Dust your hands and dough with a little flour (about a pinch on each side of the pasta will do).

Next on the widest setting of your pasta machine (usually the largest number, my largest is a number 7), insert the dough and use the crank to roll through. I use my left hand to crank and my right hand to catch the pasta coming out.

On the board, fold each side of the pasta into the middle. Turn the pasta 90 degrees, and roll the pasta through the machine again on the same setting. Repeat this for a total of 3 times.

Next, move the setting down to the next number (6). Crank the pasta through, and catch with your other hand. Move the setting down to the next number again (5), and roll pasta through again. Keep moving the setting down one notch and cranking the sheet of pasta through until the pasta is at your desired thickness (I went to a number 4).

*If you are making lasagna, you might go down to the number 3 or 4 setting. Once you get to this point, you can start layering your lasagna and skip the next steps I’m about to show you. Also, if making lasagna, the noodles won’t need to be pre-boiled. I make a double batch of the pasta dough for lasagna.

Now it’s time to cut into the shapes. Move the crank to the pasta shape you desire (the spaghetti shape or fettuccini shape; I‘m using the spaghetti shape in these pictures, but it works just the same for the fettuccini shape.). Roll the pasta through, and pasta will be cut into desired shaped noodles.

Lay the noodles in a pile on the floured board. Cover with plastic wrap. Repeat all steps for each section of pasta dough.

When cooking the pasta,, you’ll just boil some water (enough to cover the pasta). Add the pasta to the boiling water and stir gently. The pasta will uncurl as it gets heated. Cook for about 2-5 minutes, stirring occasionally, gently. Fresh pasta cooks a lot faster than a dried boxed pasta from the grocery store.

You can also freeze the fresh pasta once it’s been cut. Place a sheet of waxed paper onto a baking sheet and place the piles of pasta on the waxed paper in separate piles and cover with plastic wrap. Place into freezer for a few hours. Once the pasta is frozen, store in freezer storage bags. When ready to use, just place the frozen piles in boiling water (no need to thaw).

*I’ve never tried freezing the lasagna noodles (I would think you would need to separate each layer of noodles with waxed paper. You would probably also need to thaw in the refrigerator before using. You could also just go ahead and make up the lasagna and freeze before baking, so it’s ready to go anytime.) If you’ve tried this or have suggestions, please let me know in the comments so others can be informed.