Whole Wheat Pasta

This was delicious! I read Gina's review with her tips for the water and olive oil that were missing and went with that. I'm also trying to experiment with whole grains, so I substituted all the flour with Bob's Red Mill stone ground whole wheat pastry flour. I think that may have been the perfect flour choice. It rolled out beautifully; they were nice and thin. I threw a little leftover Alfredo sauce on them and wow! I will be making all of my pasta this way in the future.

This recipe needs to be revised as one ingredient, water, was obviously overlooked. I followed this recipe in my KA and had crumbs swirling for a couple minutes and I knew it wouldn't pull together, so I gradually added about 1/4 c of water and it formed nicely into a smooth ball. The dough rolled out nicely and cooked up delicious. Pinned with revisions :-)

I've only made pasta twice before this, once with my sister in law who did most of the rolling, and second with hubs, who again did most of the rolling, so I'll admit I have no idea what I'm doing. So any problems I experienced are more than likely due to my lack of experience with pasta making. I used the KA for all of the steps. This dough is very difficult to knead (don't forget the humidity where you live affects this greatly, so who knows what someone else may experience) and I did have to add water; however, I believe I added too much because it ended up being too sticky. Since I'm an experienced bread baker and bread dough can still be used when pretty sticky, I wrongly assumed the same for pasta dough. Nope, not so much. If you have to add water, do it, but you should add very slowly and may have to add flour back in like we had to do for our pasta dough. I gave up, put it back in the fridge for a day or so, then brought it out and tried it today. I had to add flour back in until the dough was slightly sticky, then push it through the flat pasta attachment, then put in the fettuccine maker. It took lots of trial and error, but now I'm feeling a bit more confident about pasta making, and I believe I will have more success this time! I made loads of this recipe, so am freezing some. It works out to a thick (well, that could just be me!), full bodied noodle. Tastes good. Thanks for the recipe!

I've only made pasta twice before this, once with my sister in law who did most of the rolling, and second with hubs, who again did most of the rolling, so I'll admit I have no idea what I'm doing. So any problems I experienced are more than likely due to my lack of experience with pasta making. I used the KA for all of the steps. This dough is very difficult to knead (don't forget the humidity where you live affects this greatly, so who knows what someone else may experience) and I did have to add water; however, I believe I added too much because it ended up being too sticky. Since I'm an experienced bread baker and bread dough can still be used when pretty sticky, I wrongly assumed the same for pasta dough. Nope, not so much. If you have to add water, do it, but you should add very slowly and may have to add flour back in like we had to do for our pasta dough. I gave up, put it back in the fridge for a day or so, then brought it out and tried it today. I had to add flour back in until the dough was slightly sticky, then push it through the flat pasta attachment, then put in the fettuccine maker. It took lots of trial and error, but now I'm feeling a bit more confident about pasta making, and I believe I will have more success this time! I made loads of this recipe, so am freezing some. It works out to a thick (well, that could just be me!), full bodied noodle. Tastes good. Thanks for the recipe!

I've only made pasta twice before this, once with my sister in law who did most of the rolling, and second with hubs, who again did most of the rolling, so I'll admit I have no idea what I'm doing. So any problems I experienced are more than likely due to my lack of experience with pasta making. I used the KA for all of the steps. This dough is very difficult to knead (don't forget the humidity where you live affects this greatly, so who knows what someone else may experience) and I did have to add water; however, I believe I added too much because it ended up being too sticky. Since I'm an experienced bread baker and bread dough can still be used when pretty sticky, I wrongly assumed the same for pasta dough. Nope, not so much. If you have to add water, do it, but you should add very slowly and may have to add flour back in like we had to do for our pasta dough. I gave up, put it back in the fridge for a day or so, then brought it out and tried it today. I had to add flour back in until the dough was slightly sticky, then push it through the flat pasta attachment, then put in the fettuccine maker. It took lots of trial and error, but now I'm feeling a bit more confident about pasta making, and I believe I will have more success this time! I made loads of this recipe, so am freezing some. It works out to a thick (well, that could just be me!), full bodied noodle. Tastes good. Thanks for the recipe!