WHOLE WHEAT PASTA
Fresh, healthy and very delish... I sometimes make this the traditional style, and when in a hurry, I throw all the ingredients into my mixer, with the kneading hook.
Provided by Gia
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
- Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 68.8 g, Cholesterol 186 mg, Fat 8.6 g, Fiber 6.8 g, Protein 17.3 g, SaturatedFat 2.1 g, Sodium 293.2 mg, Sugar 0.7 g
BASIC WHOLE WHEAT PASTA DOUGH
Make and share this Basic Whole Wheat Pasta Dough recipe from Food.com.
Provided by LilithDreams
Categories Vegan
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Put it into a mixer with bread hooks or a food processor, and knead until really smooth.
- I suppose you could also do this by hand, but I haven't tried it!
- We've also substituted 1/4 of the flour with kamut, buckwheat etc. to add extra flavor, and the recipe suggested that chopped spinach, herbs, or tomato paste could be added.
- From [email protected] (astels).
- Posted to MM-Recipes Digest V4 #169 by Nancy Miller on Jul 1, 1997.
Nutrition Facts : Calories 148.9, Fat 2.2, SaturatedFat 0.3, Sodium 54.1, Carbohydrate 29, Fiber 4.9, Sugar 0.2, Protein 5.5
PASTA DOUGH #3, WHOLE WHEAT PASTA
Make and share this Pasta Dough #3, Whole Wheat Pasta recipe from Food.com.
Provided by Diana Adcock
Categories European
Time 49m
Yield 1 pound (there about), 8 serving(s)
Number Of Ingredients 5
Steps:
- In a large glass bowl and with a wooden spoon mix together the flours and salt.
- Make a well.
- Whisk together the eggs and water, and pour into the well and begin to mix well until a ball is formed.
- Turn out onto a floured board and knead for 20 turns.
- Wrap in waxed paper and let rest for 30 minutes.
- Cut to manageable shape and follow directions for a manual pasta machine or roll out to desired thickness and cut to desired shape.
WHOLE WHEAT PASTRY DOUGH
Provided by Food Network
Time 20m
Yield 2 doughs
Number Of Ingredients 6
Steps:
- Whisk together the flours, flaxseed meal and salt. Use a fork or pastry blender to cut in 1/3 cup vegetable shortening to the texture of a fine meal. Cut in the remaining 1/3 cup shortening to larger pieces, about the size of small peas. Sprinkle 3 tablespoons ice water over the mixture and gently combine with a fork or a wooden spoon. Sprinkle another 3 to 4 tablespoons ice water and bring together gently in a ball. Wrap in wax paper and chill until use. When ready to use, roll one disk out to a 1/2-inch thickness and place into desired pie plate.
HOT-WATER PASTRY DOUGH
This old-fashioned pastry dough makes a deliciously shortbread-like crust. This recipe can be prepared in 45 minutes or less.
Categories Dessert Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes enough dough for a double-crust 9 inch pie
Number Of Ingredients 5
Steps:
- In a large bowl stir together flour and salt and make a well in center. Cut butter and shortening into bits and put into well. Pour boiling water over fats in bowl, stirring fats and water with a fork until water is incorporated (some of fat will still be in lumps). With fork incorporate surrounding flour until fat is evenly distributed. On a floured surface divide dough into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Form dough into 2 pieces, one slightly larger than the other, and flatten into disks. Chill disks, wrapped in plastic wrap, until firm, about 1 hour. Dough may be made 1 day ahead and chilled or 2 weeks ahead and frozen, wrapped well. Let dough soften slightly before rolling out.
BASIC PASTRY DOUGH
This dough is perfect for Brandied Fruit Tartlets or Salted Chocolate Tartlets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 4
Steps:
- In a food processor, pulse flour and salt to combine. Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days).
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