Making Fresh Whole Wheat Pasta
Mar 3, 2010 | 12:12 pm
#1
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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.
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.
Mar 3, 2010 | 1:30 pm
#2
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It's totally a matter of personal taste. Some people use a blend of 3 parts whole wheat and 1 part regular flour for the texture and so it's not so heavy or you can jump right into the 100% whole wheat flour. If you are looking for the goodness of whole grain try brown rice flour pasta too, if you can find the flour locally. It's much closer to white pasta.
Flour, eggs, water and salt, with a bit more moisture then you would use for white flour.
Flour, eggs, water and salt, with a bit more moisture then you would use for white flour.
Mar 3, 2010 | 8:31 pm
#3
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It came out alright, if I may say so. I made an eggless variety, with olive oil and water, and a little bit of gluten. I couldn't have hoped for better results. ^ to me. 