I’ve crossed another thing off my list of 101 things in 1001 days: Make homemade pasta.
Homemade whole wheat pasta with fresh tomato and basil sauce
These are the steps I followed in the above pictures.
- Gather your ingredients for making whole wheat pasta: 1 cup whole wheat flour, 2 eggs (use local farm eggs if possible), pinch salt, water.
- Make a well in the center of the flour for the eggs. Mix the eggs into the flour, adding water a tablespoon at a time until a soft dough forms. I used about 5 or 6 tablespoons of water. The dough ball will be a big, sticky mess at first, but keep working it until it comes together. If you add too much water, you can add a little extra flour. Knead it until a nice, elastic dough ball forms.
- Let the dough rest for about 10 minutes.
- Dust the dough ball, rolling pin, and cutting board surface or counter with flour.
- Roll the dough out into a thin sheet. (Mine should have been thinner!)
- Roll up the sheet of pasta like rolling up a map, and cut it into thin strips as shown in the photo.
- Uncurl the cut pasta. You can let this dry if you wish.
- Gather your ingredients for the sauce. I made a very simple and quick sauce so that I could highlight the fresh pasta. Fresh tomato and basil sauce: 1 tomato, handful fresh basil, 1 large clove garlic, 2 T olive oil, 2 T parmesan cheese, salt and pepper to taste.
- Mince the garlic. Dice the tomato. Julienne the basil.
- Saute the garlic in olive oil on low heat for a few minutes. Add the tomato and cook for a few minutes. Turn off the heat and mix in the basil. Add salt and pepper to taste.
- Cook the fresh pasta until al dente. The time will vary depending on whether or not you dried the pasta. It will float to the top when done. Mine took about 3 minutes.
- Drain the pasta and toss it with the sauce. Top it with the parmesan cheese. Add salt and pepper to taste.