Homemade Pasta Dough
2 Cups whole wheat flour
2 Eggs, room temperature
Pinch of salt
Enough water to make a soft dough, not too sticky.
Place flour in a bowl and make a dimple in the middle of the flour. With a fork, mix the eggs well in the dimple, drawing a little flour in at a time. As the flour starts to get mixed in, add a little water at a time until the flour is all mixed in, and the dough is soft, but not sticky.
CAUTION: When using whole wheat flour to make whole wheat pasta, be careful to only mix until ingredients are mixed together. Do not knead! This releases too much gluten and may make the pasta tougher.
This dough can be used for making all types of pasta. “Amish Pot Pie Noodles” are great from this simple dough as are homemade egg noodles for soups. We also use this dough for making homemade ravioli.
It may be hand rolled with a rolling pin or through a pasta machine. I prefer a pasta machine as it gets the dough much thinner and smoother than I have ever been able to accomplish with a rolling pin!
NOTE: For homemade ravioli you will need a batch of Farm Cheese, too. It makes the filling wonderful! We mix ours with steamd and well-drained spinach, a pinch of sea salt and pressed garlic to taste. We add a lot because we LOVE garlic!
Judith has over 30 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.
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