Whole Wheat Pasta

I have been having a lot of fun making homemade pastas. The next couple posts will be some of my favorite dough recipes. The man of this house often does the rolling of the pasta sheets (using the pasta roller, of course) and finds it very therapeutic. This recipe is for a wheat dough that is made with half wheat and half white flour and is very easy.

*1 egg (or 2 TBSP. egg powder + 2 TBSP. water)

*2 TBSP. milk (or scant 1/2 tsp. dry milk + 2 TBSP water)

*1/2 c. wheat flour

*1/2 c. all-purpose flour

Stir ingredients together in a bowl. Using hands, knead until a hard ball of dough forms (if too dry you can add a few drops of water, but keep trying to knead it because you likely won't need more).

Cover dough with a damp towel and allow to rest at least 10 minutes. Divide dough into 2-4 sections and roll using your pasta roller or by hand on a floured surface.

After I rolled the sheets of dough,

I used a pizza cutter to cut one direction and a crimped roller to roll the other direction to make squares, pinched them in the middle to make farfalle noodles.

Let dough dry 10-30 minutes before cooking. Add noodles to salted boiling water and cook a few minutes until al dente.