The Best Wholewheat Fresh Egg Pasta KitchenAid Recipe! 4K

Описание: The Best Wholewheat Fresh Egg Pasta KitchenAid Recipe! 🍝

Full printable recipe with step by step photos:
👉 https://farfromthefarm.com/wholewheat...

KitchenAid Pasta Attachment I use is here on my Mavely storefront [ad]:
👉 https://mavely.app.link/e/gii2rOCqfXb

Today I’m showing you exactly how I make my half wholewheat, half all purpose fresh egg pasta using my KitchenAid mixer and pasta attachments.

This is a large batch recipe that makes enough for about 6 to 8 servings. It has the nutty flavour of wholewheat flour, but still keeps that silky tenderness you expect from fresh egg pasta.

The mixer does the heavy kneading. The attachments roll and cut everything evenly. And once you’ve made it a couple of times, it becomes very doable on a regular weekday.

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Ingredients

Makes enough fresh pasta for about 6 to 8 servings

• 8 large eggs
• 2 cups wholewheat flour
• 2 cups all purpose flour (plus extra for dusting counter and noodles)
• 1 tablespoon olive oil
• 3 ½ teaspoons salt

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Step by Step Overview

1️⃣ Add the eggs
Crack 8 large eggs into the bowl of your stand mixer.

2️⃣ Add the flours
Add 2 cups wholewheat flour and 2 cups all purpose flour directly into the bowl on top of the eggs.
Spoon and level the wholewheat flour for accuracy.

3️⃣ Add olive oil and salt
Add 1 tablespoon olive oil and 3 ½ teaspoons salt.

4️⃣ Mix in the stand mixer
Attach the dough hook.
Start on the lowest speed (stir or speed 1) until everything begins to combine.

Move up to speed 2 and knead (in total about 3 to 5 minutes).

The dough should begin forming a soft ball and clean most of the sides of the bowl.

If it looks very dry at the 5 minute mark, drizzle in 1 teaspoon of olive oil and keep mixing. Avoid adding more flour.

5️⃣ Finish kneading by hand
Turn the dough onto a lightly floured counter.
Knead by hand for 2 to 3 minutes until smooth and slightly tacky but not sticky.

Shape into a ball.

6️⃣ Wrap and chill
Lightly coat the dough with a touch of olive oil.
Wrap tightly in plastic wrap.

Refrigerate for at least 1 hour.
You can chill it up to 24 to 36 hours.

7️⃣ Knead again after chilling
Remove from the fridge and knead on the counter for about 1 minute to loosen it.

8️⃣ Divide
Cut into about 6-8 equal pieces.
Flatten each piece slightly and keep unused pieces covered.

9️⃣ Roll
Attach the pasta roller.

Start at level 1 (widest setting).
Pass the dough through (sometimes repeating level 1 if needed)

Move to level 2, then 3, then 4, and finally level 5.

Level 5 gives a good balance of tenderness and strength.

Lay finished sheets on lightly floured trays.

🔟 Cut
Switch to your fettuccine cutter.

Feed each sheet through once.
Dust noodles lightly with flour and either form loose nests or lay flat on trays.

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Cooking Times

Bring a large pot of well salted water to a rolling boil.

Fresh pasta:

• Fresh fettuccine: 3 to 5 minutes
• Fresh spaghetti: 2 to 4 minutes
• Fresh lasagna sheets: 30 to 60 seconds
• Fresh ravioli: 3 to 4 minutes

If refrigerated, add about 30 extra seconds.

Frozen pasta (cook from frozen, do not thaw):

• Frozen fettuccine: 4 to 6 minutes
• Frozen spaghetti: 3 to 5 minutes
• Frozen lasagna sheets: 1 to 2 minutes
• Frozen ravioli: 4 to 6 minutes

Dried homemade pasta:

• Dried fettuccine: 3 to 6 minutes
• Dried spaghetti: 2 to 5 minutes
• Dried lasagna sheets: 45 to 90 seconds
• Dried ravioli: 3 to 5 minutes

Taste for doneness. You’re looking for a soft, silky bite with a little chew.

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Storage

Store freshly cut pasta on floured trays, covered, in the fridge for up to 2 days.
For longer storage, freeze nests of pasta on a tray until solid, then move to a container or freezer bag. Use within 1 to 2 months for best flavour.
Cook refrigerated pasta in boiling salted water for 3 to 5 minutes.
Cook frozen pasta straight from the freezer, adding about 1 to 2 minutes to your usual cooking time.


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If you make this wholewheat pasta, tell me what sauce you pair it with. It works beautifully with creamy mushroom, Alfredo, marinara, or a hearty ragù.

Thanks for cooking along with Far From The Farm - come back soon!

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