Easy Fresh Whole Wheat Pasta
- Prep Time 1 hour (including rest time)
- Cook Time 3 minutes
- Estimated Cost $5.50
- 3 Comments
There are a lot of great reasons to make fresh pasta. Firstly, it's really cheap, and can be made from ingredients you most likely have on hand (flour, eggs and salt--that's it). Secondly, it's much easier than you think; it doesn't even require a pasta maker or any other fancy equipment.
Sure, pasta makers can be fun to use and yield a more uniform product, but I actually tend to prefer the charm of hand-rolled and hand-cut pasta. It looks rustic and beautiful, and the slight unevenness helps each noodle cling to more sauce, which means each bite is more flavorful. But there's another reason I made fresh pasta this afternoon.
In case you live under a rock, last week, Guido Barilla, President of Barilla Pasta was quoted in an interview as saying, "I would never do (a commercial) with a homosexual family, not for lack of respect but because we don't agree with them. Ours is a classic family where the woman plays a fundamental role." He then went on to say that if gays "like our pasta and our advertising, they'll eat our pasta, if they don't like it then they will not eat it and they will eat another brand."
Um, no, Guido. They don't like your advertising. And neither do I. Not only were your remarks incredibly homophobic, it was a wildly stupid move to alienate your gay customers and their friends and allies. Do not underestimate the purchasing power of the LGBT community and the people who love them.
Dear readers, I urge you to get fresh with your pasta.
Toss it with fresh pesto and ripe cherry tomatoes.
Riff on soba noodles with sesame oil, soy sauce, carrots, scallions and sesame seeds.
Even skip Step 11 in the instructions, and use the pasta strips to make fresh lasagna.
Make this pasta for the people you love. Because love is love is love, no matter what color, creed, race or gender.
But if you must buy a mass-produced dried pasta, may I suggest DeCecco.
- 1 cup whole wheat flour, plus more for rolling and dusting $3.50 for 2 lbs
- generous pinch of salt Pantry
- 2 eggs $2 for 6
Recipe Serves 4
- Put the flour and salt in a mixing bowl and stir to combine.
- Make a little hole in the top of the flour and crack the eggs into it.
- Use a fork to gently combine the ingredients until a sticky dough forms.
- If the dough is too dry, add a few drops of water until it holds together (you may not need it).
- Knead for about 2 minutes on a dry, floured surface until smooth and elastic.
- Place dough in a bowl (the one you mixed it in is fine), cover with a towel, and let rest (not in the fridge) for at least 30 minutes (and as much as 24 hours).
- After the dough has rested, use a sharp knife to cut it into 5-6 equal pieces.
- Use a floured rolling pin (or wine bottle if you don't have a rolling pin) to roll each piece out as thin as possible. Keep the dough and the rolling pin well-floured.
- Repeat with the remaining dough, keeping the rolled-out dough dusted with flour.
- Roll each dough strip into a loose coil.
- Use a sharp knife to cut the coils into 1" pieces (or smaller, if you want to make thinner pasta). They should look like tiny cinnamon rolls.
- Repeat with the remaining dough strips.
- Very gently unroll the coils.
- Cook in salted, boiling water for about 3 minutes, or until tender.
- Drain and serve with your favorite sauce.