Whole Wheat Pasta - whole wheat flour

Method

• Hand method:
• In a large bowl, stir together 2 cups of the flour and the salt.
• Make a well in the center.
• In a small mixing bowl, combine eggs, water and olive oil.
• Add to the flour mixture and mix well.
• Sprinkle the kneading surface with the remaining 1/3 cup flour.
• Turn dough out onto the floured surface and knead until smooth and elastic, about 8-10 minutes.
• Cover and let rest for 10 minutes.
• Divide dough into fourths.
• On a lightly floured surface, roll each third of dough into a 1/16 inch thick square about 12x12 inches.
• Cut as desired.
• Or follow the manufacturers instructions for using a pasta machine to roll and cut the dough.
• Mixer method:
• In the bowl of a stand mixer, combine 2 cups of the flour and salt.
• Make a well in the center.
• In a small bowl, combine the eggs, water and olive oil.
• Add to the flour mixture.
• With the dough hook, mix until well combined.
• With the mixer running, add the remaining flour.
• With the mixer on low, knead until smooth and elastic, about 8-10 minutes.
• Cover and let rest for 10 minutes.
• Divide dough into fourths.
• On a lightly floured surface, roll each third of dough into a 1/16 inch thick square about 12x12 inches.
• Cut as desired.
• Or follow the manufacturers instructions for using a pasta machine to roll and cut the dough.
• Your can use this pasta immediately, or dry on racks for later use.
• It should be stored in the refrigerator or freezer, as there are raw eggs in the dough.