Whole-Wheat Pasta Dough

Name: Whole-Wheat Pasta Dough
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g whole-wheat flour; 3 eggs; 2 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Whole-Wheat Pasta Dough finds its place in the rhythm of weekday dinners, offering a wholesome foundation before any sauce graces the table. It's the starting point that transforms simple ingredients into a nourishing meal, bringing together flour, eggs, and olive oil in a dance of textures that shape the pasta to come. This dough is not about ceremony but about the comforting routine of a midweek dinner prep.

Expect a nutty undertone from the whole-wheat flour, enriched by the silky binding of eggs and a hint of olive oil's fruitiness. The dough should feel pliable yet sturdy, ready to be rolled, cut, and paired with whatever your evening requires. Its rustic charm invites a relaxed atmosphere, perfect for those evenings when simplicity reigns.

Ingredients

400 gwhole-wheat flour
3eggs
2 tbspolive oil
to tastefine sea salt

Method

Place 400 g whole-wheat flour in a large mixing bowl, creating a well in the center. Crack 3 eggs into the well, then add 2 tbsp olive oil and a pinch of fine sea salt. Using a fork, gently beat the eggs and oil, gradually incorporating the flour from the edges of the well until a shaggy dough begins to form.
Transfer the dough onto a lightly floured surface. Begin kneading by pressing the heel of your hand into the dough, pushing it away from you, then folding it back over itself. Continue kneading for about 8 to 10 minutes, until the dough becomes smooth and elastic. It should feel slightly tacky but not sticky, and should spring back when poked lightly.
Shape the dough into a ball and place it under an inverted bowl on your work surface. Allow it to rest for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out and shape.
After resting, divide the dough into four equal portions. Take one portion and flatten it slightly with your hands. Dust your work surface and rolling pin with a small amount of semolina flour to prevent sticking.
Roll out the dough portion to your desired thickness, depending on the type of pasta you wish to make. If making sheets for lasagna or cutting into fettuccine, aim for a thickness of about 1-2 mm. The dough should be thin enough to see your hand through it when held up to the light.
If not using immediately, lay the rolled-out pasta on a clean kitchen towel. Allow it to dry slightly until the surface is no longer tacky to the touch. This will make it easier to cut into shapes and prevent sticking during storage or cooking.