Whole grain pasta
2 servings
305 minutes
Whole grain pasta is a tribute to Italian culinary traditions, blending ancient cooking methods with health consciousness. Whole wheat and rye flour give the dough a rich, slightly nutty flavor and dense texture, making the pasta more nutritious. Italians have perfected the art of pasta-making for centuries, and this recipe evokes homey comfort and family traditions. After a brief sun-drying and quick boiling, the pasta retains its firmness and reveals a complexity of flavors when paired with a favorite sauce and parmesan. It is perfect for both a light lunch and a hearty dinner, bringing generations together at the table.
1
Mix two types of flour, add eggs, and knead a stiff dough (you may need a little more or less flour).
- Whole grain (wholemeal) flour: 250 g
- Rye flour: 50 g
- Chicken egg: 3 pieces
2
Roll the dough into a ball and send it to the freezer for 15-20 minutes.
3
Take the dough, roll it out on a floured board to a thickness of 2-4 mm, roll it into a log, and cut it into strips of the desired thickness.
- Whole grain (wholemeal) flour: 250 g
4
Spread the 'snails' out and leave them to dry in the sun, on an open window (the longer, the better).
5
Boil the cooked pasta in a large amount of water for about a minute.
- Whole grain (wholemeal) flour: 250 g
- Rye flour: 50 g
6
Prepare your favorite sauce and of course, parmesan!
