Monday, March 21, 2011

Whole Wheat Pasta

Here's the good news: white whole wheat flour makes great pasta. I used my usual half-pound recipe, but I started with less flour. I put a cup of flour in the food processor, two eggs, and a generous pinch of salt and let it rip for a few seconds until it clumped together into a ball. I scraped the too-wet dough onto a well-floured counter and kneaded it, adding more flour until it reached the right consistency - tacky, but not sticky. I let the dough rest for half an hour and then rolled it out. I was afraid it would not roll out well, but it was as easy to roll out as the all-purpose flour dough.

The roasted red peppers in wine sauce was decent, but nothing about which to write. When I come up with a better sauce, I will tell you about it.

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