Homemade Whole Wheat Fettuccine Recipe,

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5 from 1 vote

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Homemade Whole Wheat Fettuccine Recipe,

Homemade Whole Wheat Fettuccine Recipe, an easy pasta recipe for making robust noodles using whole wheat flour.

Prep Time20

Rest Time30

Total Time50

Course: Dinner, Main Course, Meal

Cuisine: Italian, Mediterranean Diet

Search Result: Homemade Whole Wheat Fettuccine Recipe,

Servings:

Ingredients

188 grams All Purpose Flour - about 1 ½ cups
180 grams Whole Wheat Flour - about 1 ½ cups
1 tsp Kosher salt
4 Eggs.
1 tbsp Oil. -such as olive oil
3 tbsp Water

Instructions

In a large mixing bowl, use a whisk to combine together the flours and the salt, breaking up any lumps if needed. Then use a large spoon to create a well in the center of the ingredients.
Add the eggs, one at a time, to the well you created and then add the olive oil and water to the well (see #2 above).
Working the center of the well where the wet ingredients are, use a fork to to beat the mixture while incorporating the dry ingredients as you work your way out from the center (mixing gently to avoid breaking the well).
When the dough begins to come together into a cohesive ball (it will be a shaggy dough that is both well-mixed and lumpy with no dry spots of flour) you can transfer it to a well-floured work space.
Use a bench scraper or your hands fold the mixture together until a smooth dough ball forms.
Next, knead the dough by hand for about 10 to 15 minutes until it becomes smooth and elastic.
Once your dough is smooth and elastic, shape it into a ball and then tightly wrap it in plastic wrap. Allow the dough to rest at room temperature for at least 30 min or up to 3 hours.
After your dough has rested, lightly dust a clean and flat work surface with flour. Then divide the pasta dough into eight pieces that are evenly sized (cut in half and then cut each piece in half until your have eight pieces). Loosely cover each piece of dough with plastic wrap so that they do not dry out while you are working with the other pieces of dough.
To make the fettuccini noodles, one piece at a time, roll the piece to a quarter inch thick rectangle. Then cut the dough into noodles, you can use a pasta machine or use a pizza cutter to slice the dough to about ⅛" wide.
For cooking the pasta, boil a large pot of salted water and then drop the pasta into it. Stir the pasta occasionally and cook until the pasta is tender, which usually takes (about three to five minutes) depending on the shape and size of the pasta.

Recipe Notes

*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe.

Nutritional Information is only an estimate and can vary especially with ingredients that are used.

To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.

originally posted:

September 23, 2024

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Nutrition

Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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