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Old Mar 3, 2010 | 12:12 pm
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notsosmart
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Making Fresh Whole Wheat Pasta
I've made fresh pasta many times, but always using unbleached flour, or a mix of semolina and others. Never 100% whole wheat. I wanna try today.

My question is this: should I add wheat gluten, as when making whole wheat bread?

Will it make a difference? Will it hurt?

Any other suggestions about making 100% whole wheat pasta? BTW, I'm using King Arthur's White Whole Wheat Flour, which is as close to all-purpose unbleached flour as you can get without losing the nutrients of whole wheat.
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